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Preliminary Study on the Reform and Practice of Baked Food Processing Technology Course Based on the Micro-Lecture Concept

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DOI: 10.23977/ieesasm.2019.457

Author(s)

Yu Haiyang, Pengxin Yan

Corresponding Author

Yu Haiyang

ABSTRACT

In the Context of the Rapid Development of Information-Based Teaching, This Project Takes “Baked Food Processing Technology” as the Research Object, and Uses the Concept of Micro-Learning as the Starting Point to Explore the Teaching Mode and Teaching Content of Micro-Learning and This Course. Construction Methods and Practical Approaches. Improving the Teaching Effect of Baking Class, Breaking the Bottleneck of Classroom and Practical Teaching, Making Students a Qualitative Leap in Baking Food Processing Technology and Teachers' Professional Level. At the Same Time, It Provides Theoretical Basis and Lessons for the Reform of Micro-Lectures in Other Courses.

KEYWORDS

Micro-Class, Concept Bakery Processing Technology, Teaching Reform

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