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餐旅管理學系在職專班
course information of 103 - 2 | 6815 Wine Appreciating(葡萄酒賞析)

Taught In English6815 - 葡萄酒賞析 Wine Appreciating


教育目標 Course Target

1.精進葡萄酒知識及管理學習,加強相關技術教育 2.提升並訓練學習者之專業技能 3.培養具國際觀之餐飲及侍酒人才1. Improve wine knowledge and management learning, and strengthen relevant technical education 2. Improve and train the professional skills of learners 3. Cultivate international meals, drinks and bartending talents


課程概述 Course Description

葡萄酒的品飲能力對餐飲從業人員而言是重要的門檻能力,葡萄酒的知識豐富多元,包含葡萄品種及產特質知識,感官品飲,侍酒技巧及在餐飲業如何行銷酒水及增加消費者豐富感官體驗的能力。 在這門課程中,將會強化學生三個區塊的能力: 1. 餐廳中的侍酒技巧及禮儀,包含酒水搭配的藝術及知識。 2. 葡萄品種特質及產區知識,葡萄酒消費者特質及酒類銷售技巧。 3. 葡萄酒產業趨勢及侍酒師相關證照考試介紹。以上三大主軸的規劃是使修習本課程的學生可以完整了解從事葡萄酒相關工作的能力,技巧及葡萄酒賞析的藝術,並且熟悉國內葡萄酒品飲的習慣及趨勢,同步可以學到國外葡萄酒品飲的禮儀及模式,包含各種玻璃酒杯的搭配及葡萄酒教的管理科學。課程包含葡萄酒知識,品飲及餐酒搭配的學習,是理論及實務兼具的課程,期達到未來從事餐飲業專業能力的進階訓練。
The ability of wine to eat is an important dining ability for the professionals. The knowledge of wine is rich and diverse, including knowledge of grape varieties and product characteristics, sensory food, wine-satisfaction skills, and how to sell wine in the catering industry and increase consumers' ability to enrich sensory experience. During this course, students' abilities in three areas will be strengthened: 1. Bartending skills and gifts in the restaurant, including art and knowledge of drinking and drinking. 2. Grape product characteristics and area knowledge, wine consumer characteristics and wine sales skills. 3. Introduction to the wine industry trends and bartender-related certification examinations. The above three main axes are planned to enable students who study this course to fully understand the ability, skills and art of wine analysis in wine-related work, and be familiar with the habits and trends of domestic wine tasting. At the same time, you can learn the gifts and modes of foreign wine tasting, including the combination of various glass wine glasses and the management science of wine teaching. The course includes wine knowledge, learning of tasting and drinking wine combinations. It is a course that combines theory and practice, and achieves advanced training in the future professional ability of catering.


參考書目 Reference Books

葡萄酒全書(作者/林裕森)、自編講義教材
Wine book (author/Lin Yusen), self-edited teaching materials


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
20
作業作業
Action
10
期中考期中考
Midterm exam
30

授課大綱 Course Plan

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Course Information

Description

學分 Credit:0-2
上課時間 Course Time:Wednesday/11,12[M215]
授課教師 Teacher:Serge Dreyer
修課班級 Class:餐旅專班1,2
選課備註 Memo:不開放推隨班附讀
This Course is taught In English 授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 15 person in the class.
目前選課人數為 15 人。

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