基于“三阶递进”的“食用菌栽培技术”实验与实践教学体系构建及实施效果

Construction and implementation effects of a three-stage progressive experimental and practical teaching system for Cultivation Technology of Edible Fungi

摘要:

本研究针对传统“食用菌栽培技术”实验与实践教学难以适应新农科与智慧农业发展需求的问题，以OBE理念为指导，在剖析产教脱节、内容滞后、方法单一等基础上，构建了以“基础技能-综合应用-科技创新”为核心的“三阶递进”式教学模式。该模式通过“校企共建、项目驱动”深化产教融合，采用多元教学方法与“过程+成果、校内+企业”双线评价体系，体现“一个中心、两方协同、三阶递进、四维创新”特色。教学实践表明，学生实践能力、创新素养与竞赛成果显著提升，为农林高校实践课程改革提供了可复制、可推广的范式。

Abstract:

In response to the challenge that conventional experimental and practical teaching of Cultivation Technology of Edible Fungi struggles to meet the demands of emerging agricultural education and smart agriculture development, this study, guided by the outcome-oriented education (OBE) philosophy and on the basis of analyzing issues such as the disconnection between industry and education, outdated contents, and monotonous methods, constructed a three-stage progressive teaching model centered on basic skills, comprehensive application, and technological innovation. This model deepens industry-education integration through school-enterprise collaboration and project-driven approaches, adopts diverse teaching methods and a dual-line evaluation system (process+outcome, school+enterprise), and embodies the characteristics of “one center, dual collaboration, three-stage progression, and four-dimensional innovation”. Teaching practice demonstrates that the model has significantly enhanced students’ practical abilities, innovative literacy, and competition achievements, providing a replicable and scalable paradigm for practical course reform in agricultural and forestry universities.