在烹饪专业课《食品雕刻》课程的学习上主要是让学生在短时间内快速的了解和基本掌握所学课程的理论知识和操作技能,只有针对教学环境中的实际情况采取灵活应变与科学的教学方法相结合,一方面在理性上增加学生的对其文化基础知识的认识度,另一方面在感性上从技能操作入手来提高增强学生的学习兴趣,才能在理、实一体化教学中达到本课程学习的最终目的。 In the cooking course “Food Engraving” course is mainly to enable students to quickly understand and basic grasp of the theoretical knowledge of the course and operating skills, only for the actual situation in the teaching environment to take the flexible and scientific teaching On the one hand, it rationally increases students ’understanding of their basic knowledge of culture, on the other hand, it starts from the operation of skills to enhance students’ interest in learning in order to achieve this The ultimate goal of course learning.