"Traditional Fermented Food" School-based Curriculum Development And Practice Research Based On C-STEAM Concept

It has become an important issue of The Times to promote the excellent traditional Chinese culture to enter the primary and secondary schools and make the young people accept the traditional culture education.However,due to the limitations of subject specific teaching in high schools in China,there is still great room for the development of traditional cultural education in schools.Therefore,this study takes the development of school-based curriculum as an opportunity,starting from traditional cultural education related to fermented food,and based on the C-STEAM concept with the goal of inheriting culture,develops a high school biology school-based curriculum with the background of "traditional fermented food culture",and implements it in Shanghai T Middle School,so as to enhance students’ understanding and understanding of traditional fermented culture and promote the development of students’ various abilities.Firstly,it reviews the research progress of traditional cultural education and C-STEAM education at home and abroad,laying a theoretical foundation for this study.Then,based on the situational model as the theoretical basis for curriculum development,the development foundation of "traditional fermented food" school-based curriculum is determined by analyzing the social environment,school profile,teacher conditions,and student needs.Based on the core literacy development of Chinese students,the characteristics of C-STEAM education,and the learning needs of students,reasonable curriculum objectives were formulated,appropriate curriculum content was selected,and the curriculum content was organized in a 6C mode,forming a curriculum framework,and the development of the school-based curriculum "Traditional Fermented Food" was completed.After that,this study selected 15 freshmen from Shanghai T Middle School as the research objects for a semester of teaching practice research.Finally,through paper and pencil tests,questionnaire surveys,interviews,and other methods,students’ learning effectiveness and the course itself are evaluated,in order to provide suggestions for the further development and improvement of the course.The research results show that through the study of this course,students’ mastery of cultural and scientific knowledge of traditional fermented foods has greatly improved(the average score on the paper and pencil test has increased by 45%),and their sense of identity and learning interest in traditional culture have been improved.Therefore,it is appropriate to apply the C-STEAM education concept to the development of traditional cultural courses.In addition,after learning this course,students’ scientific inquiry ability(scale related scores increased by 30%)and team spirit significantly improved(scale related scores increased by 27%),their innovative practical ability and ability to apply interdisciplinary knowledge to solve problems have also developed,and their sense of responsibility for cultural inheritance has increased.In general,this study developed the school-based curriculum of "Traditional Fermented food" based on the concept of C-STEAM,and confirmed the feasibility of implementing traditional culture education in high schools through this path,providing a case reference for the development of similar courses in the future.