The Teaching Reform for

International Journal of Humanities and Social Science

© 2022 by SSRG - IJHSS Journal

Volume 9 Issue 2

Year of Publication : 2022

Authors : Peng Yu

10.14445/23942703/IJHSS-V9I2P114

How to Cite?

Peng Yu, "The Teaching Reform for," SSRG International Journal of Humanities and Social Science, vol. 9,  no. 2, pp. 86-89, 2022. Crossref, https://doi.org/10.14445/23942703/IJHSS-V9I2P114

Abstract:

The training of "international sommelier" at Baijiu (liquor) College of China is in line with the educational reality of local colleges and universities, which is conducive to the function of colleges and universities to serve the local economy and promote the policy of "going out" of Chinese culture. However, "International Sommelier" belongs to the "English +" compound talent, which focuses on interdisciplinary integration and aims to cultivate talents with intercultural communication ability in the external promotion of Chinese liquor culture. Traditional education pays attention to students' "vertical development" and neglects the cultivation of students' "horizontal ability," which easily leads to the separation of knowledge. Therefore, the classroom teaching mode of international sommeliers needs to be reformed. The latest achievements of Finnish curriculum reform, such as "transversal competencies" and "phenomenon teaching," are in line with the training concept and goal of the "international sommelier" of Baijiu College of China. The introduction of "phenomenon teaching" based on the cultivation of students' "Transversal Competencies" is aimed at seeking theoretical support for the cultivation of "international sommeliers" in Baijiu College of China and promoting the high-quality development of "international sommelier" education and teaching.

Keywords:

International sommelier, Transversal competencies, Phenomenological teaching

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