This textbook mainly has the following characteristics: first, it is concise and lively, and its theoretical knowledge is mainly enough. The second is the combination of point and surface. Third, the style arrangement and layout design are novel and unique. Fourth, the organic combination of integrated design and various media.
On the basis of the main teaching materials, we also developed multimedia courseware, practical guidance, comprehensive exercises and other course resources, collected a large number of material pictures and video materials, and established a teaching resource library for this course. Among them, the long-term accumulation of multi-channel video resources of various cooking materials reached 50G, which played a huge role in teaching.
This book is a national planning textbook for general higher education in the 11th Five-Year Plan period. In the autumn of 2006, we discussed the idea, outline and method of compiling, and solicited the opinions of some college colleagues in China. Teacher Ji Hongkun, an expert in cooking education, put forward many constructive suggestions on the compilation of teaching materials, and finally designed the teaching materials according to 56-64 hours.
The organic combination of integrated design and various media. On the basis of the main textbook, we have also developed multimedia courseware, practical guidance, comprehensive exercises and other course resources, collected a large number of original materials, pictures and videos, and established a teaching resource library for this course.