【摘要】：本文是一篇關(guān)于以曲靖美食文化資源為例從而研究小學(xué)美術(shù)校本課程的開發(fā)與實(shí)踐的論文。隨著新課程改革與推進(jìn),課程資源已經(jīng)成為各類教學(xué)中越來越重要的組成部分。正在進(jìn)行的全國基礎(chǔ)教育課程改革也強(qiáng)調(diào)了三級課程模式,即國家課程、地方課程和校本課程。以《全日制義務(wù)教育美術(shù)課程標(biāo)準(zhǔn)》為指導(dǎo)方針,全國各地都涌現(xiàn)出各種各樣版本既適合當(dāng)?shù)乇就羶?yōu)秀資源又適合于當(dāng)?shù)厮囆g(shù)教育的優(yōu)秀教材。云南是一個多民族省份,擁有豐富的物產(chǎn)資源,當(dāng)然也具有開發(fā)校本課程的各種資源。而在曲靖地區(qū)的小學(xué)基本上沒有屬于自己學(xué)校的美術(shù)校本課程,但是小學(xué)美術(shù)課上極其需要在現(xiàn)有基礎(chǔ)上擴(kuò)充一定的本土或地域性優(yōu)秀藝術(shù)資源為補(bǔ)充。因此把曲靖美食文化資源歸納整合成校本課程作為美術(shù)教師的教學(xué)內(nèi)容,能夠讓云南地區(qū)特別是曲靖市的小學(xué)生能夠更好地了解家鄉(xiāng)、歷史、文化,激發(fā)學(xué)生愛國愛鄉(xiāng)、尊重多元文化,從而提升學(xué)生的審美素養(yǎng),陶冶情操。本文共分五部分：第一部分為緒論部分。簡述研究緣由與理論價值、文獻(xiàn)綜述與研究現(xiàn)狀、研究思路與方法、創(chuàng)新之處與不足之處。第二部分為曲靖美食文化教學(xué)資源分析,分別對曲靖美食文化的歷史淵源、主要類型和主要特征進(jìn)行介紹,再對曲靖的美食文化、生活文化、審美文化進(jìn)行論述,對美食中蘊(yùn)含的美術(shù)課程資源進(jìn)行分析。第三部分是“曲靖美食”小學(xué)美術(shù)校本課程設(shè)計(jì)的理念及方案,分別從教學(xué)理念、教學(xué)學(xué)段、教學(xué)方法和教學(xué)內(nèi)容來設(shè)計(jì)低、中、高三個學(xué)段的課程。第四部分是學(xué)校與社會多層面進(jìn)行的課程評估,在學(xué)校與社會的多重評估下不斷修改方案,最終得到一個相對優(yōu)化的教學(xué)方案。第五部分是結(jié)語,結(jié)語概括了全文,并闡明了開發(fā)曲靖美食文化資源為小學(xué)美術(shù)校本課程的意義和未來展望。最后筆者還編寫出“曲靖美食”小學(xué)美術(shù)低、中、高三個學(xué)段的校本教材,根據(jù)制定教材對當(dāng)?shù)匦W(xué)低年級學(xué)生進(jìn)行教學(xué)實(shí)踐,實(shí)踐后還對其中存在的問題進(jìn)行了多次修改。
[Abstract]:This article is about Qujing food culture resources as an example to study the development and practice of primary school art school-based curriculum. With the new curriculum reform and promotion, curriculum resources have become more and more important part of all kinds of teaching. The ongoing national basic education curriculum reform also emphasizes the three-level curriculum model, namely, national curriculum, local curriculum and school-based curriculum. With the guideline of "Art Curriculum Standard for Full-time compulsory Education", various versions of excellent teaching materials have emerged all over the country, which are suitable for both local excellent resources and local art education. Yunnan is a multi-ethnic province with rich resources of products and, of course, a variety of resources to develop school-based courses. The primary school in Qujing area basically does not belong to their own school of fine arts school-based curriculum, but the primary art curriculum needs to expand on the existing basis of a certain local or regional excellent art resources to supplement. Therefore, by integrating Qujing food culture resources into school-based courses as the teaching contents of art teachers, the primary school students in Yunnan, especially in Qujing City, can better understand their hometown, history, culture, and stimulate students to love their country and love their country. Respect multiculturalism, so as to enhance the aesthetic literacy of students, edify sentiment. This paper is divided into five parts: the first part is the introduction. This paper briefly describes the research reason and theoretical value, literature review and research status, research ideas and methods, innovations and shortcomings. The second part is the analysis of Qujing food culture teaching resources. It introduces the historical origin, main types and main characteristics of Qujing food culture, and then discusses Qujing's food culture, life culture and aesthetic culture. This paper analyzes the art curriculum resources contained in gourmet food. The third part is "Qujing Food" elementary school art school-based curriculum design idea and plan, respectively from the teaching idea, the teaching learning section, the teaching method and the teaching content to design the low, the middle, the high school stage curriculum. The fourth part is the multi-level curriculum evaluation between school and society. Under the multi-level evaluation of school and society, we constantly modify the program and finally get a relatively optimized teaching plan. The fifth part is the conclusion, the conclusion summarizes the full text, and clarifies the significance and future prospect of developing Qujing food culture resources for primary school art school-based curriculum. Finally, the author also compiles the "Qujing Food" elementary school art low, middle, high school three school-based teaching materials, according to the development of teaching materials for the local elementary school junior students teaching practice, the practice of the existing problems have been revised many times.
【學(xué)位授予單位】：華中師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：G623.75

【參考文獻(xiàn)】

相關(guān)期刊論文 前9條

1 欒良才;張雯嘉;;當(dāng)代美食類繪本中的個性化設(shè)計(jì)[J];美與時代(中);2013年10期

2 周睿;;針對“美食之都”形象的文化創(chuàng)意設(shè)計(jì)探討[J];包裝工程;2013年10期

3 楊銘鐸;;美食與食美——《舌尖上的中國》觀后隨筆(1)[J];揚(yáng)州大學(xué)烹飪學(xué)報(bào);2013年01期

4 邵宇新;;小學(xué)美術(shù)校本課程開發(fā)的幾點(diǎn)嘗試[J];中小學(xué)教師培訓(xùn);2009年01期

5 楊西京;;讓美食成為文化[J];出版參考;2007年13期

6 崔國富,朱美英;“從做中學(xué)”與教育的生存論解讀——杜威實(shí)用主義生存論學(xué)習(xí)與教育思想探析[J];外國教育研究;2005年04期

7 王信東;云南省中小學(xué)音樂美術(shù)鄉(xiāng)土教材建設(shè)與研究[J];民族藝術(shù)研究;2000年S1期

8 楊醒民,謝剛,程霆;關(guān)于課程評估模式和原則[J];裝甲兵工程學(xué)院學(xué)報(bào);1999年04期

9 黃樹紅;;論我國少數(shù)民族美食文化的特點(diǎn)[J];中南民族學(xué)院學(xué)報(bào)(哲學(xué)社會科學(xué)版);1990年01期

相關(guān)博士學(xué)位論文 前2條

1 張瑩瑩;非物質(zhì)文化遺產(chǎn)進(jìn)入美術(shù)課程資源系統(tǒng)的研究[D];首都師范大學(xué);2013年

2 李素梅;中國鄉(xiāng)土教材的百年嬗變及其文化功能考察[D];中央民族大學(xué);2008年

相關(guān)碩士學(xué)位論文 前2條

1 劉大慶;民間美術(shù)資源在小學(xué)美術(shù)教學(xué)中的應(yīng)用研究[D];山東師范大學(xué);2013年

2 駱艷;基諾族小學(xué)民間美術(shù)鄉(xiāng)土教材開發(fā)的行動研究[D];首都師范大學(xué);2011年

，

本文編號：2380478