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课程改革与实践

课程改革与实践

Journal of Curriculum Reform and Practice

  • 主办单位: 
    東方陽光出版社有限公司
  • ISSN: 
    3080-8189(P)
  • ISSN: 
    3080-8197(O)
  • 期刊分类: 
    教育科学
  • 出版周期: 
    月刊
  • 投稿量: 
    0
  • 浏览量: 
    91

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人工智能赋能食品类专业职业教育教学模式创新路径探索

Artificial Intelligence Empowers the Exploration of Innovative Paths in Teaching Models for Food-Related Majors in Vocational Education

发布时间:2026-06-02
作者: 张乐 :天津现代职业技术学院 天津;
摘要: 随着人工智能技术的蓬勃发展,其与职业教育的深度融合为传统教学模式改革注入了新动能。食品类专业具有实践性强、技术更新快、安全标准高等特点,传统教学模式在应对产业智能化转型时面临挑战。本文聚焦人工智能技术,探索其赋能食品类职业教育教学模式创新的具体路径。首先,分析了当前食品类专业教学在个性化学习、实践实训、教学评价等方面存在的痛点。其次,从构建“AI+虚拟仿真实训”、开发智能个性化学习系统、创设人机协同教学场景、建立全过程动态评价体系四个维度,系统阐述了创新路径。最后,针对实施过程中可能面临的技术、师资、伦理等问题提出了对策建议,以期为推动食品类职业教育的高质量发展与适应性变革提供参考。
Abstract: With the vigorous development of artificial intelligence (AI) technology, its deep integration with vocational education has injected new momentum into the reform of traditional teaching models. Food-related majors are characterized by strong practicality, rapid technological updates, and high safety standards. The traditional teaching model faces challenges in responding to the intelligent transformation of the industry. This paper focuses on AI technology and explores specific paths for its empowerment in innovating the teaching models of food-related vocational education. Firstly, it analyzes the current pain points in personalized learning, practical training, and teaching evaluation in food-related majors. Secondly, it systematically elaborates on innovative paths from four dimensions: constructing "AI + virtual simulation training", developing intelligent personalized learning systems, creating human-machine collaborative teaching scenarios, and establishing a whole-process dynamic evaluation system. Finally, it proposes countermeasures for potential technical, faculty, and ethical issues during implementation, aiming to provide references for promoting the high-quality development and adaptive transformation of food-related vocational education.
关键词: 人工智能;食品类专业;职业教育;教学模式;创新路径
Keywords: artificial intelligence; food-related majors; vocational education; teaching model; innovation path
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