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Research On Teaching Design And Application Of "Catering Service And Management" In Secondary Vocational Schools Based On SPOC

Posted on:2022-12-31Degree:MasterType:Thesis
Country:ChinaCandidate:S M MengFull Text:PDF
GTID:2507306770981129Subject:Service Economy
Abstract/Summary:PDF Full Text Request
The development of information technology in the world requires education to develop new teaching forms to adapt to the development and changes of society.Under this background,SPOC came into being.SPOC teaching can not only improve teachers’ informatization ability and optimize teaching methods,but also help to improve students’ interest in learning and participation in the classroom,so as to improve the effect of classroom teaching.This study Huang Ronghuai,Xie Hesheng,Chi Mingmei teaching design pattern as the instruction,the blue Moyun class lessons based SPOC teaching design catering service and management,which include the front analysis,teaching design and teaching evaluation design of three parts,and on this basis is "to order" service content SPOC teaching practice,Through questionnaire survey,learning behavior data of SPOC platform and comparative analysis of achievement test results before and after,the teaching effect is analyzed,and the following conclusions are drawn: 1.Teaching design is the key link of SPOC teaching.2.SPOC teaching based on Blue Moyun class is beneficial to improve the teaching effect;3.Teaching based on SPOC can narrow the gap of students’ knowledge structure;4.Students want to get timely feedback on their learning.And according to the teaching effect,the following aspects of course teaching reflection: 1.It is difficult to accurately carry out teaching design;2.It is difficult to accurately implement teaching;3.Secondary vocational students’ learning autonomy is weak;4.The types of teaching resources are not rich enough,the interaction between teachers and students is not enough,and the test lacks feedback.At the same time,according to the teaching reflection,the following suggestions for improvement are put forward: 1.2.Improve teachers’ comprehensive teaching ability;3.Stratified management and strengthened learning supervision;4.Enrich the types of learning resources,strengthen the communication between teachers and students,and add answer analysis.
Keywords/Search Tags:SPOC, Instructional design, Catering Service and Management
PDF Full Text Request
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