The reform and practice of online and offline trinity hybrid teaching in the course of restaurant space design

Abstract

Restaurant space design is a highly practical art and design professional core course, the course teaching reform to online and offline hybrid teaching learning form, through classroom teaching and practical teaching to combine theoretical knowledge and practical application, to achieve the teaching goal of learning to use. In the teaching process, we adopt the "three mains" model with the task as the main line, students as the main body, and teachers as the leader. According to the teaching characteristics and learning objectives of each stage, we adopt theoretical lectures, group discussions, practical training, social practice, and other ways to teach and complete the course work and design tasks by "promoting learning through competition" to fully mobilize students' learning enthusiasm. Through this teaching method and scientific learning evaluation system, students' learning initiative is improved, and the interesting and practical nature of the course is increased, so that students' knowledge intake is changed from "passive input" to "active absorption", and theoretical learning and practical design are integrated and mutually promoted, which helps students to be in a favorable competitive position in future employment and realize the school's talent training goal of "high-quality applied talents".