透過本課程的進行使綠色永續的教育理念和綠色產業發展的腳步緊密銜接，並讓東海餐旅系成為與產業需求、都市政策更高度結合的中區綠領人才培育搖籃。主要之目標包括：
(1) 透過綠色文創與空間設計專題的導入，探討「綠色設計」、「綠建築」與「綠餐廳」，「文化」、「文化產業」與「文化創意」，讓東海餐旅系成為與當代（未來）綠色產業發展的腳步緊密銜接。
(2) 透過課程的介紹了解國際綠色餐廳發展的近況與國內的產業發展趨勢。
(3) 透過國外案例的探討，了解各業者的綠色策略及成功關鍵因素。
(4) 透過綠色餐廳與產業聚落再生（環保、文化保存）、永續、綠建築、降溫、低耗能建築、自然材料的新構築等不同面向結合之個案討論，學習成為綠色餐廳創業者的經營之道
課程內涵
讓同學能夠系統性且全方位地了解綠色餐廳的經營特性、建築規劃與室內空間的綠色設計，與獨特的市場定位。透過課堂討論、案例的分享，使相關背景的同學能進一步延伸其專業於綠色產業的管理與規劃上。Through this course, the continuous education concept of green color and the pace of green industry development will be closely linked, and the Donghai Restaurant and Tourism Department will become a central green talent cultivation base that is more highly integrated with industry needs and urban policies. The main goals include:
(1) Through the introduction of green literary creation and space design topics, we explore "green design", "green architecture" and "green restaurant", "culture", "cultural industry" and "cultural creativity", making the Donghai Restaurant and Tourism Department a close connection with the development of contemporary (future) green industry.
(2) Through the course introduction, learn about the recent development of international green restaurants and the domestic industry development trends.
(3) Through the exploration of foreign cases, we will understand the green strategies and key factors of success of various practitioners.
(4) Learn to become the business way for green restaurant entrepreneurs through discussions on different combinations of green restaurants and industrial settlements (economy protection, cultural preservation), perpetuation, green buildings, temperature reduction, low-energy-consuming buildings, and new structures of natural materials.
Course content
Allow students to systematically and comprehensively understand the operating characteristics of green restaurants, the green design of the indoor space, and the unique market positioning. Through class discussions and case sharing, students with relevant backgrounds can further extend their expertise in the management and planning of green industry.
環保、樂活、綠色、低碳餐飲等近來廣被討論的議題，其概念均是以提升消費品質、促使健康餐食的提供為其核心。然而，從認同愛護地球和綠色價值的想法層次，要落實到消費者主動去進行綠色消費的行為間仍有著相當大的努力空間。同時在能源節約、綠色永續生活的浪潮下，綠領人才早已成為一項新的職能趨勢，未來各產業的工作機會，包括食衣住行育樂，必定會需要更多的綠領工作者，但綠領人才不受傳統職業內容侷限的特性使其養成更顯不易，例如綠色餐廳的後場人員不僅要了解餐點的製作與保存，還要懂得食材運輸、包裝材料與能否有效回收等細節，讓商品從生產到廚餘回收全程的碳排放量都能降低，才能稱之為是一項成功的低碳餐點，然而其中所牽涉的專業知識之廣泛，也凸顯出國內培育專業綠色餐旅人才的急迫性。鑑於台灣餐旅市場對綠領人才日益升高的需求，以及大台中低碳城市的建設目標(其中納入了「綠色餐廳、旅館」的推動計劃)，與本校近來持續發展以「綠色永續」為核心的教育理念，期望透過本課程的有效結合，能協助國內綠色餐旅人才的培育與發展。
The concepts of environmental protection, live-action, green color, low-carbon meals, etc., are all discussed recently, with the core of improving consumer quality and promoting the provision of healthy meals. However, there is still a considerable space for efforts to implement the idea of protecting the earth and the value of green to implement consumers' initiative to engage in green consumption. At the same time, under the wave of energy contracts and green continuous life, green talents have long become a new trend of career development. In the future, work opportunities in various industries, including food, clothing, housing, transportation and education, will definitely require more green workers, but the green talents are not limited by traditional career content, making it more difficult to grow. For example, the backstage staff of green restaurants not only need To understand the production and preservation of meals, you must also understand the details of food transportation, packaging materials and whether they can be effectively recycled, so that the carbon emissions of the entire process from production to cooking recycling can be reduced, so that it can be called a successful low-carbon meal. However, the widespread professional knowledge involved also highlights the urgency of cultivating professional green restaurant and tourism talents in the country. Considering the growing demand for green talents in Taiwan's restaurant and tourism market and the construction goals of the low-carbon cities in Taichung (including the promotion plan of "green restaurants and hotels"), the school has been continuously developing the educational concept with "green forever" as its core recently. It is expected that through the effective combination of this course, it can help the cultivation and development of green restaurants and tourism talents in China.
GREEN RESTAURANT CERTIFICATION 4.0 STANDARDS (2014) by Restaurateurs Green Restaurant Association.
游萬來、楊敏英、李盈盈（譯）。2014。《為社會而設計》（Nigel Whiteley, Design For Society）。聯經出版公司。
GREEN RESTAURANT CERTIFICATION 4.0 STANDARDS (2014) by Restauranteurs Green Restaurant Association.
You Wanlai, Yang Minying, and Lee Yingying (translated). 2014. "Nigel Whiteley, Design For Society." Joint publishing company.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程參與課程參與 Course Participation |
20 | 準時出席，積極地參與討論 |
| 個案分析個案分析 Case analysis |
30 | 透過個案的分析，完成一個學習之挑戰 |
