Discussion of the Reform of Professional Course Teaching under the Education Background of Contemporary Chinese University-In Curriculum Teaching Reform of "Fermentation Food Technology" as an Example
- 10.2991/ermm-15.2015.4How to use a DOI?
- higheducation, curriculum teaching, concept, reform, fermentation food technology
In this paper, all sorts of drawbacks of China education system and environment was expounded, Based on the difficulties of the reform in Chinese higher education in current, the micro reform of course from the individual teachers was proposed and the collection and accumulation of these micro reform was possible to break shackles existing in the present reform of Chinese higher education. In "fermented food technology" as the case of the teaching reform of the course, the new idea of curriculum reform was proposed with the micro concept innovation. In the premise of less intervention, it was to simple teaching content, be classroom invisible, to fuzzy professional defined, to gibe back the initiative learning to students, and finally to guide students to carry on the independent scientific knowledge. Teaching is an effective way to cultivate students' quality by teachers’ scientific literacy and humanistic accomplishment.
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Lixia Zhu AU - Chunyan Zhang AU - Bingfeng Bao AU - Yanju Xiang PY - 2015/04 DA - 2015/04 TI - Discussion of the Reform of Professional Course Teaching under the Education Background of Contemporary Chinese University-In Curriculum Teaching Reform of "Fermentation Food Technology" as an Example BT - Proceedings of the 2015 International Conference on Education Reform and Modern Management PB - Atlantis Press SP - 18 EP - 21 SN - 2352-5398 UR - https://doi.org/10.2991/ermm-15.2015.4 DO - 10.2991/ermm-15.2015.4 ID - Zhu2015/04 ER -