作　　者： ; ; ; ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《农产品加工（下）》 2013年第7期78-81,共4页

摘　　要： 以韶关学院英东食品科学与工程学院2011级2个本科班136人为对象,采用网络课堂与PBL相结合的教学方式对食品机械设计基础理论课教学进行了改革与实践。通过无记名问卷调查的方式和对比上一年级的期末考试情况,经过统计分析,发现不同性别的学生、学生干部、普通学生在学习过程中展现出不同的学习特点和能力需求。该教学方式有利于提高学生自主学习的积极性和学习热情,并可锻炼学生多方面的能力,但同时也加剧了不同学生之间在学习成绩上的差异。 The effects of the theory teaching method practised in food mechanical design principle course for 136 students in 2011 grade of Yingdong Institue of Food Science and Technology using network classroom combined with PBL method are investigated.Based on the statistical analysis on the results of the anonymous questionnaire survey and comparative study on the situation of the final examinations between two grades（2010,2011）,the results show distinct differences of learning characteristics and capacity requirements exist in students of different gender and status,furthermore,this teaching mode can effectively promote students to learn knowledge autonomously and improve their learning enthusiasm and skills,however,it also widen the gap of learning achievement between different students.

关 键 词： 网络课堂 理论课 教学方式 教学效果

领　　域： [文化科学] [文化科学]