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餐旅管理學系
course information of 103 - 1 | 2552 Herbs and Spices(香草與辛香料)

Taught In English2552 - 香草與辛香料 Herbs and Spices


教育目標 Course Target

1.藉由作品來瞭解各式香料與香草之應用 2.藉由輕料理與家政活動提升學生動手實踐之興趣與專業1. Understand the application of various spices and herbs through works 2. Enhance students’ interest and professionalism in hands-on practice through light cooking and housekeeping activities


課程概述 Course Description

1.知識學習包括 香草的課程包括:香草品種認識、香草栽植(認證)、香草加工(風乾、搓碎)、香草商品經營與管理(香草油膏、香草油、香草醋、香草養生酒、香草果茶、香草茶包、複方花草茶包、香草冰淇淋等)以及香草與菜餚的應用。辛香料的課程包括:各種辛香料認識、辛香料栽植、辛香料加工(烘烤、油煎、研磨)、辛香料商品經營與管理(綜合辛香料配方、養生滷包、發酵泡菜等)以及辛香料在菜餚中的應用。 2.經營活動設計 同學修讀本課程必須在期中考時繳交一份香草或辛香料商品化企畫書,企劃書除了產品說明 外,必須提出材料、設施與人力成本以及營收模式之可行性評估。並於課程修讀期間執行完 成企畫書的方案,期末報告時將持行過程與成果與同學分享。
1. Knowledge learning includes Courses on vanilla include: knowledge of vanilla varieties, vanilla cultivation (certification), vanilla processing (drying, grinding), vanilla product management and management (vanilla ointment, vanilla oil, vanilla vinegar, vanilla health wine, vanilla fruit tea, vanilla tea bags, compound herbal tea bags, vanilla ice cream, etc.) and the application of herbs and dishes. Courses on spices include: understanding of various spices, cultivation of spices, processing of spices (baking, frying, grinding), business and management of spice products (comprehensive spice formulas, health-preserving braised buns, fermented kimchi, etc.) and spices. The use of spices in dishes. 2. Business activity design Students taking this course must submit a commercialization plan for herbs or spices during the midterm exam. In addition to the product description, the plan In addition, a feasibility assessment of material, facility and labor costs, and revenue model must be presented. and be completed during the course Complete the project plan and share the implementation process and results with your classmates in the final report.


參考書目 Reference Books

1.香料小百科



作者: 崔壽根、崔惠珍
譯者:劉芸
出版社:廣智文化
出版日期:2013/08/01

2.自編講義
1. A small encyclopedia of spices



Author: Cui Shougen, Cui Huizhen
Translator: Liu Yun
Publisher: Guangzhi Culture
Publication date: 2013/08/01

2. Prepare handouts


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
出席出席
Attend
10
平時作業平時作業
Daily homework
60
團體報告團體報告
group report
30

授課大綱 Course Plan

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Course Information

Description

學分 Credit:2-0
上課時間 Course Time:Friday/3,4[M214]
授課教師 Teacher:周碩雄
修課班級 Class:餐旅系2
選課備註 Memo:
This Course is taught In English 授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 58 person in the class.
目前選課人數為 58 人。

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