Micro-course name: Qifeng cake making technology course: Baked food processing technology course major: Food processing technology application major: food

Professional category: textile and food category: food category

Course duration: 9 minutes Speaker: Hao Huimin

Institution: Hebi Vocational and Technical College Department: College of Food Engineering

Textbook Selection: Baked Food Processing Technology (edited by Gui Xiangdong and Lin Yuhong)

1. Teaching background

Baked food processing technology is the core course of food processing technology specialty in higher vocational colleges, and it is also a compulsory course for food specialty. The teaching content of this micro-course comes from the key part of "making Qifeng cake" in the course of "Baked food processing technology", which is a link after learning the theoretical knowledge of cake making and a lesson combining professional knowledge with professional skills, so it plays a very important role in the teaching process of this course. Through study, students can systematically master the production technology and operation method of Qifeng cake and make products that meet the quality requirements.

2. Instructional design

(1) Teaching content

Manufacturing technology of Qifeng cake

(2) Teaching objectives

Knowledge goal: master the processing principle of Qifeng cake; Familiar with cake making process and operation method. Ability goal: learn the cake making process; Learn the use of oven and eggbeater, and master the method of cake forming and ripening.

Emotional goal: it is mainly to cultivate a rigorous learning attitude and a style of unity and cooperation, and to experience the joy of success and the joy of "applying what you have learned" in the learning process.

(3) Emphasis and difficulty in teaching.

According to the teaching objectives of this class, determine the key points and difficulties of this class.

Key points: the making process and operation method of Qifeng cake.

Difficulties: the processing principle of Qifeng cake.

(4) Teaching methods

In order to better highlight the key points and difficulties of this class, I adopted teaching methods such as lectures, demonstrations, exercises and multimedia. Make students familiar with theoretical knowledge through concise explanation and vivid multimedia display; Let students observe the main points of operation intuitively through demonstration operation; Cultivate students' basic skills with strict classroom training. At the same time, in the teaching process, I pay attention to updating teaching concepts and students' learning methods, and turn students' passive learning into active and happy learning.

5. Teaching process

The teaching process of this micro-course: firstly, through multimedia courseware, the characteristics, processing principle and making process of Qifeng cake are introduced in an illustrated way, so as to clarify the learning task, stimulate students' curiosity and improve their interest in learning. After that, the operation steps of Qifeng cake were introduced in detail through vivid videos. Students can learn the making process and operation points of Qifeng cake intuitively through video, and realize the transformation from passive learning to active learning.

3. Teaching summary

This micro-course is based on the theoretical knowledge of cake processing raw materials and cake processing equipment, and students will be arranged to carry out practical operations in the later stage to test the effect of students' learning.