1.讓學生認識茶館與咖啡館之產品
2.讓學生實作產生興趣與體驗知行合一1. Let students know the products of teahouses and cafes
2. Let students practice to generate interest and experience the unity of knowledge and action
茶與咖啡製程知識、茶與咖啡服務技術、精品咖啡與各式茶款品味體驗、另有茶與咖啡經營要素分享，微創業空間規劃，所需設備及清洗保養技術，咖啡館及茶館的商業模式及販售產品規劃。範疇從農園、烘焙加工至服務藝術及管理…等領域。
學習方式經由課程講解、參訪、品評及實作、以增強學生多元學習的興趣、能力，並達到同學對茶與咖啡微型業態營運模式學習的目的。
Tea and coffee production process knowledge, tea and coffee service technology, specialty coffee and various tea tasting experiences, and sharing of tea and coffee business elements, micro-entrepreneurship space planning, required equipment and cleaning and maintenance technology, coffee shop and teahouse business Model and sales product planning. The scope ranges from farming, baking and processing to service art and management... and other fields.
The learning method is through course explanations, visits, evaluations and implementations to enhance students' interests and abilities in diversified learning, and to achieve the purpose of students learning about the tea and coffee micro-business operation model.
1.甜點小百科
디저트 수첩
作者： 金邦虎
原文作者：김방호
譯者：劉芸
出版社：廣智文化
出版日期：2013/11/01
2.自編講義
1. Dessert Encyclopedia
디저트 수첩
Author: Jin Banghu
Original author: 김방호
Translator: Liu Yun
Publisher: Guangzhi Culture
Publication date: 2013/11/01
2. Prepare handouts
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時作業平時作業 Daily homework |
60 | |
| 出席出席 Attend |
15 | |
| 小組作業小組作業 group work |
25 |
