Proceedings of the 2015 International Conference on Education Reform and Modern Management

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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

Authors
Lixia Zhu, Chunyan Zhang, Bingfeng Bao, Yanju Xiang
Corresponding Author
Lixia Zhu
Available Online April 2015.
DOI
10.2991/ermm-15.2015.4How to use a DOI?
Keywords
higheducation, curriculum teaching, concept, reform, fermentation food technology
Abstract

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.

Copyright
© 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/).

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Volume Title
Proceedings of the 2015 International Conference on Education Reform and Modern Management
Series
Advances in Social Science, Education and Humanities Research
Publication Date
April 2015
ISBN
10.2991/ermm-15.2015.4
ISSN
2352-5398
DOI
10.2991/ermm-15.2015.4How to use a DOI?
Copyright
© 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

risenwbib
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  -