Research On The Design And Application Of Micro-lecture In The Teaching Of Cooking Nutrition And Hygiene In The Secondary Vocational Schools

The 21st century is the information age and the network age,and the"micro-lecture" was born under the information age and the network age.Compared with traditional classroom teaching,micro-lectures have very outstanding characteristics.They can be used before,during,and after class.They are very flexible,and the targeted knowledge transfer is also very targeted strongly.In teaching activities,the use of micro-teaching strategies makes it easier to be close to the differentiated needs of students,and it is easier to increase students 'enthusiasm for learning.It is suitable for students to learn independently and also for cooperative learning between student groups,which is more likely to stimulate students' learning interest.In the traditional teaching of "Cooking Nutrition and Hygiene" in secondary vocational schools,students 'learning interest is generally low,the enthusiasm and initiative of learning is not high,the academic performance is not ideal,and the theoretical and practical performance of students' nutritional meal preparation is also not ideal.In order to solve these problems,the author adopts a micro-teaching strategy in the course teaching of "Cooking Nutrition and Hygiene" in the vocational school,hoping to improve students' interest in learning through practice and research,and to improve academic performance and theoretical and practical results of nutritional meal preparation.This article uses a variety of research methods such as literature research methods,individual interview methods,experimental research methods,questionnaire survey methods and statistical analysis methods.This article contains six chapters,of which the first chapter is an introduction.It introduces the research background of the selected topic by studying the relevant national policies and regulations in recent years,explains the research significance of the selected topic,and then introduces the domestic and foreign micro-lectures through the literature research method.A literature review of the current status of the research to determine the research objectives,research content,and research methods of this research.In the second chapter,the core concepts are defined first,and then the theoretical basis of this research is explained by referring to the literature.Chapter three,using questionnaire survey method to conduct a questionnaire survey on the learning interest of vocational students "'Cooking Nutrition and Hygiene" course,using the form of test to test the theoretical knowledge and practical operation level of students' nutritious meal preparation,and using statistical analysis method to The results of the questionnaire,theoretical test results,and practical operation results were statistically analyzed,and the current status of learning interest data and theoretical knowledge and practical operation performance data of nutritional meal preparation for secondary vocational students'"Cooking Nutrition and Hygiene" course were obtained.The fourth chapter is the design and production of the teaching micro-course of the course "Cooking Nutrition and Hygiene" in the vocational school.First elaborate the three advantages of micro-teaching strategies and put forward three principles of micro-lecture design.Then,based on the ASSURE model,design the micro-lecture teaching design model,elaborate on the four-stage micro-lecture teaching design,and apply the micro-lecture teaching strategy to the pre-class design,mid-class design,and post-class design of the "Cooking Nutrition and Hygiene" teaching design.Chapter five is for educational practice.Firstly,select the experiment object,determine the experiment content,and design the experiment process.Secondly,conduct the first round of educational experiments according to the experimental plan.Collect data after the experiment and conduct statistical analysis of the data.According to the problems in the first round of educational experiments,appropriate adjustment of micro-teaching strategies and conduct the second round of educational experiments.After the experiment,the statistics and analysis of the experimental data were compared with the experimental data of the first round,and finally the experimental conclusion was drawn.Chapter six summarizes the research based on the conclusions of the experimental research,and describes the shortcomings or deficiencies of this study,and proposes research prospectsThe innovation of this research lies in the application of micro-lecture teaching strategies to the teaching of the course "Cooking Nutrition and Hygiene" in secondary vocational schools.Two rounds of educational experiments are designed to study whether they can improve the theoretical test results and practical operation results of students'nutritional meal preparationThe conclusion of this study is that the use of micro-teaching strategies in the teaching of "Cooking Nutrition and Hygiene" in the secondary vocational school can enhance students' interest in learning;it can improve students' theoretical test results and practical operation results of nutritional meal preparation;it can improve students' learning Grades.This research helps to optimize the teaching process of the course "Cooking Nutrition and Hygiene",and helps to increase the interest of secondary vocational students in learning the course "Cooking Nutrition and Hygiene".Adopt micro-teaching teaching strategies to provide experience and reference,and also provide reference for cooking enthusiasts and other social personnel to study the course of "Cooking Nutrition and Hygiene".