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 recognize the products of tea and coffee shops
2. Let students create interest and experience knowledge and action in their practice
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 process knowledge, tea and coffee service technology, fine coffee and various tea flavor experience, tea and coffee business elements sharing, micro-creation space planning, required equipment and cleaning and maintenance technology, business of coffee shops and tea shops Model and product planning for sale. It ranges from farming, baking and processing to service art and management... and other fields.
The learning method is based on course explanation, participation, evaluation and implementation to enhance students' interest and ability in diverse learning, and achieve the purpose of students' learning of tea and coffee micro-employment mode.
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. Small Encyclopedia of Desserts
디저트 수첩
Author: Jin Banghu
Original author: 김방호
Translator: Liu Yun
Publisher: Guangzhi Culture
Publication date: 2013/11/01
2. Self-edited lectures
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時作業平時作業 Normal operation |
60 | |
| 出席出席 Attend |
15 | |
| 小組作業小組作業 Group of works |
25 |
