Abstract
Food processing and is very practical, and requires students to master certain knowledge and operational skills of nutrition. Therefore, we introduced the experience teaching design, concrete experiment, reflective observation, abstract generalization and application, focused on practice-application-further practice in the teaching process, readjusted and set practical objectives, contents, teaching methods, evaluation, and used questionnaire and interview method to evaluate the teaching effect, which enriched the teaching content of the course and improved the effectiveness of students' practice learning. Key words: Experiential teaching; Nutrition professional practice courses; Food processing and cooking course; Practice teaching effects
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