Author(s)

Jingruo Tian ¹

Affiliation(s)

¹ Department of Cuisine and Nutrition, Shandong College of Tourism and Hospitality, Jinan, China

Corresponding Author

Jingruo Tian

ABSTRACT

This article explores the integration of cultivating innovative practice abilities into the teaching of the "Fundamentals of Chinese-style Pastry" course, proposing a reform approach for instruction. This method enables teachers to subtly integrate the development of innovative practice abilities while guiding students in acquiring basic knowledge and practicing fundamental skills in the cooking process of Chinese-style pastry. By emphasizing professional knowledge and skills as the foundation of learning, students can systematically enhance their innovative practice abilities. This systematic cultivation aims to be highly focused on specific development objectives, operationally feasible throughout the cultivation process, and effective in various dimensions and pathways.

KEYWORDS

Innovative practice ability, culinary practice course, teaching reform

CITE THIS PAPER

Jingruo Tian, Research on the Reform Path of Teaching "Fundamentals of Chinese-style Pastry" Course Based on the Cultivation of Innovative Practice Ability. Advances in Vocational and Technical Education (2024) Vol. 6: 1-6. DOI: http://dx.doi.org/10.23977/avte.2024.060301.

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