Teaching Design Of The Mid-career "Food Service And Management" Course Based On The Concept Of Outcomes-based Education(OBE)

Today’s society is in a period of great development and great change,the adjustment of economic structure,the transformation of development mode and the innovation of enterprise technology put forward higher requirements for talent training,education should meet the needs of social development through continuous change,secondary vocational education as an important part of China’s vocational education,also urgently need to vigorously develop and reform.However,in the process of training middle-level talents,there are still problems such as mismatch between training goals and industry standards,and inconsistency between teaching objectives and actual teaching effects.In order to solve these problems,it is urgent to introduce a cultivation education concept to guide teaching design.The OBE concept is results-oriented education,which is guided by learning outcomes,reverse design teaching objectives,teaching content,teaching evaluation,etc.that meet students’ graduation requirements,and actively implement teaching activities and continuously improve teaching evaluation.Practice has proved that the teaching design based on the OBE concept is of great significance to improve the teaching effect of practical courses.This study determines the research background,purpose and significance based on the curriculum standards and industry standards of "Food Service and Management" for secondary vocational students.Based on a large number of relevant literature at home and abroad,this paper sorts out the theoretical concepts and application status of results-oriented education concepts,which provides an important theoretical basis for the teaching design and case analysis of this study.On the basis of summarizing and summarizing the current research status at home and abroad,the research ideas of this paper are determined and the research methods and contents are given.With the support of Taylor’s principle,ability-based vocational education and educational goal classification theory,the results-oriented education concept was introduced to guide teaching,and the curriculum design of "Food Service and Management" was studied by using research methods such as literature analysis and a combination of questionnaire survey and interview.Secondly,this study uses the interview method and questionnaire survey method to investigate the teaching objectives,teaching content,teaching methods and teaching evaluation of the secondary vocational "Food Service and Management" course,and understand the teaching status of the course and its combination with the results-oriented education concept.According to the characteristics of the teaching of "Food Service and Management",this paper analyzes the curriculum standards and industry standards of the course,puts forward specific teaching design steps,and establishes a continuous improvement mechanism aimed at cultivating qualified graduates.Finally,based on the OBE concept,the section "Special Event Handling of Banquet Service" is used as a teaching case to conduct a detailed teaching design analysis,and the learning outcomes are determined through multi-faceted analysis.In the design and implementation of teaching,reflect the main position of students.Diversified teaching evaluation methods provide a basis for the continuous improvement of the secondary vocational "Food Service and Management" course.It is found that the introduction of OBE concept into the teaching of "Food Service and Management" course of secondary vocational education and the construction of a student-centered and output-oriented teaching mode provide a new paradigm for the reform of secondary vocational teaching.