食品雕刻作为烹饪教育的专业实践课之一,以意境深远、涉足广泛,成为烹饪教育不可或缺的组成部分。本文试从教学的角度,将食雕教学过程大致分为三个阶段。即:食雕教学初期的基本功训练阶段:食雕教学中期的摹雕训练阶段和食雕教学末期的综合创作阶段。通过分析不同教学阶段的教学方法、形式及手段等教学活动的规律性内容,以期达到总结教学经验,促进教学发展的目的。 As one of the professional practice courses in culinary education, food carving has become an indispensable part of culinary education with far-reaching artistic conception and extensive involvement. This article tries from the teaching point of view, the process of teaching the eagle can be roughly divided into three stages. Namely: the basic skills of early education carving training stage: the middle period of teaching carving eagle carving training stage and the end of the etiquette teaching of the stage of comprehensive creation. Through analyzing the regularity of teaching activities, such as teaching methods, forms and means in different teaching stages, the purpose of summarizing teaching experience and promoting teaching development is analyzed.