An Exploration of the Teaching Reform of Excellent Traditional Culture Based on the “Four Flows” Dimension (84385)
Session Chair: Carlos Alberto de Oliveira Campos
Saturday, 16 November 2024 08:00
Session: Session 1
Room: Live-Stream Room 1
Presentation Type:Live-Stream Presentation
The purpose of this paper is to explore the reform of excellent traditional cultural teaching based on the "four flows" dimension. The paper points out that excellent traditional cultural teaching has multiple functions such as imparting knowledge, enlightening thought, inheriting skills, and cultivating sentiments. In teaching practice, there are four forms of interaction and change between teachers and students: content, knowledge, logic, and emotion. These four are independent yet interwoven and progressive, forming a unity. The article comprehensively applies methods such as system analysis, content analysis, and case analysis, emphasizing the need to improve the quality and efficiency of curriculum construction and enhance students' sense of classroom acquisition. The key to reform lies in actively exploring the intrinsic connections of the "four flows". Teachers should focus on the "four flows" dimension, change their concepts, shift from emphasizing knowledge transfer to grasping the system logic; innovate methods, from focusing on indoctrination to creating a multi-dimensional immersive classroom; strengthen guidance, from cultivating cultural literacy to promoting emotional identification; and transform roles, from being a spokesperson for knowledge to becoming a co-learner.
Authors:
Fang Hua, National University of Defense Technology, China
Liu Wen Juan, National University of Defense Technology, China
Ma Xiao Hong, National University of Defense Technology, China
Hu Jie, Northwest University of Political Science and Law, China
About the Presenter(s)
Dr fang hua is a University Associate Professor/Senior Lecturer at National University of Defense Technology in China
See this presentation on the full schedule – Saturday Schedule
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