Abstract Under the background of enrollment expansion of the higher vocational colleges, the students of enrollment expansion showed different characteristics and learning basis from the students of normal enrollment. According to the specific characteristics and course standard, the teaching reform of the online and offline blended teaching mode of food chemistry course was carried out from the set of the theoretical and experimental parts and the different teaching requirements facing different learning level students before class, in class, and after class. Multidimensional study effect evaluation was carried out from online learning grades, offline classroom performance and final grade. Combined with the questionnaire analysis of the students' evaluation of the blended teaching, the results show that the study self-discipline and initiative of the expanded enrollment have been significantly improved, the failure rate of the examination has been reduced and the students have a high degree of recognition of the blended teaching. Through the reconstruction of teaching, we try to achieve the goal of flexible and diverse teaching forms not lowering the training standards but cultivate students' good learning habits and establish their confidence to learn the course well.
ZHAO Dong-Yan, ZHOU Jing-Feng, SHI Si. Reconstruction and Practice of Blended Teaching Design in Food Chemistry Under the Background of Higher Vocational College Enrollment Expansion[J]. Chinese Journal of Chemical Education, 2021, 42(12): 80-87.
