Exploration and practice of the “3-link and 6-level” teaching method for Food Microbiology under blended teaching mode

Abstract:

This study aims to explore the Food Microbiology teaching method that integrates basic theory, experimental skills, and innovative practical ability under the blended teaching mode. Considering the curriculum characteristics of Food Microbiology and the problems that need to be addressed in teaching, we combined the pre-class, classroom, and post-class teaching (three-link) in the blended teaching process with the Bloom's taxonomy of educational objectives (six levels of remember, understand, apply, analyze, evaluate and create) to establish the "three-link and six-level" teaching method. Furthermore, we took measures including summarizing the teaching main line, inspiring innovative thinking, and strengthening ideological and political education to improve students' learning efficiency, cultivate innovative abilities, and enhance their initiative for learning. The implementation of the "three-link and six-level" teaching method and corresponding measures highlighted the dominant position of students in the teaching process, mobilized their enthusiasm for independent learning of theoretical knowledge and performing of experimental research, and improved their comprehensive quality and innovative practical ability. This study provides a reference for building a teaching model integrating theory and practice and conforming to the concept of outcome-based education and the development requirements of new engineering in the information era.