Recently, the results of the outstanding textbook selection under NKU's First Textbook Development Award were announced. TV Programmes Production Techniques (Second Edition), edited by Professor Liu Zhongbo of the School of Journalism and Communication, received the second prize in the vocational education category.
TV Programmes Production Techniques (Second Edition) is a professional textbook built on a solid theoretical foundation and a well-structured content system. The textbook covers the full range of core knowledge areas of television program production techniques, elaborating on the history of technological development, technical indicator systems, and technologies related to camera, sound, non-linear editing, studio and post-production. It establishes a scientific knowledge framework, laying a solid foundation for students' systematic learning and professional development.
Focusing on the integration of theory and practice, the textbook adopts a unit-based training model with a wealth of practical cases, transforming abstract theoretical knowledge into concrete operational guidance. Case analysis and practical training enable students to strengthen their skills in television program production and their abilities in solving problems. Moreover, the textbook emphasizes the characteristics of technological development in the new media era, integrating industry trends and the latest technological advancements. With its contemporary and forward-looking perspective, it meets the needs of vocational education by preparing professionals equipped to tackle the challenges of the new era.
The textbook has won the Association Textbook Award from the Chinese Collegial Association for Visual Art. It has also been selected as one of the first batch of 14th Five-Year Plan national planning textbooks for vocational education and was included in the Tianjin's vocational education textbooks for the 14th Five-Year Plan period. Its latest recognition with the NKU's Textbook Development Award further underscores its professional value and distinctive features.
