Abstract
Culinary Hygiene and Safety is one of the core courses in the culinary and nutrition education major in higher education institutions. Under the current "New Engineering" background, students in this major should possess strong abilities to analyze and solve practical application problems. Therefore, a systematic and efficient teaching model is necessary. This study proposes introducing case-based teaching into this course and analyzes the teaching objectives, teaching content, teaching methods, and assessment methods. It explores a teaching model that facilitates the close integration of theory and production practices, courses, and industrial development. This teaching model align with the professional foundation characteristics of different student sources, capable of laying a solid theoretical and practical foundation for students' graduation, further studies, employment, and entrepreneurship. It is recommended that this teaching model be extended to the other courses offered by the College of Food Science and Engineering, thus facilitating the cultivation of applied "new engineering" talents.
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