Title: On Culinary Teaching Steps from the Perspective of Problem-Based Learning
Abstract:One of the goals when teaching students in technical and vocational education is to train them in logical thinking and problem solving skills. However, the current education system places the emphasis...One of the goals when teaching students in technical and vocational education is to train them in logical thinking and problem solving skills. However, the current education system places the emphasis on memory and ignores the needs for problem-solving in the circles of industry. Domestic and foreign researches generally indicate that Problem-Based Learning (PBL) emphasizes how teachers can encourage students to conduct self-learning through guidance, and trigger the motivation for the exploration of knowledge. Groups are used to accumulate data and discuss how to enhance the learning effectiveness of students, solving the above-mentioned problem of students lacking problem-solving skills. This study invites six scholars and experts and adopts a focus group interview (FGI) to accumulate data for reference to the appropriateness of development items in the subsequent quantitative research questions. The results show that it is better to allow students to conduct a practical operation than explanation and demonstration. When the students encounter difficulties and are able to deeply understand that they need instructions to solve problems, it is easier to arouse their learning motivation and enhance their learning effectiveness. However, this method is costly and can consume large amounts of learning material. Therefore, practical teaching should aim at the differences among learners and adjust the teaching steps to achieve teaching goals. Consequently, at the very beginning of teaching, this study suggests that a teacher-oriented unit teaching style should be adopted initially to allow the students to become familiar with the teaching implementation, following which subtle adjustments are made inRead More
Publication Year: 2015
Publication Date: 2015-01-01
Language: en
Type: article
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Cited By Count: 3
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