本課程特色在於結合咖啡產業實務與經營管理理論，並融合咖啡產業實習，提昇學生就業或創業的專業競爭力。

注意事項：
1.本課程包含2學分專業授課與1學分實習。
2.60小時實習：手感咖啡14小時、咖啡資源再生7小時、手沖咖啡6小時、咖啡調酒3小時、花式變化3小時、咖啡館實習27小時(詳見授課大綱之備註)
3.因本課程有人數限制且須搭配咖啡館實習，咖啡館業師將於第一堂課挑選實習學生，故選課同學務必出席第一堂課，並接受業師甄選，通過甄選之學生方獲得修課資格。
4.第一堂課缺席者將強制退選。
5.出席率低於70%者，期中考與期末考不予計分。

The characteristic of this course is that it combines coffee industry practice with business management theory, and integrates coffee industry internships to enhance students' professional competitiveness for employment or entrepreneurship.

Things to note:
1. This course includes 2 credits of professional teaching and 1 credit of internship.
2. 60 hours of internship: 14 hours of hand-made coffee, 7 hours of coffee resource regeneration, 6 hours of hand-brewed coffee, 3 hours of coffee mixology, 3 hours of pattern changes, and 27 hours of coffee shop internship (see the notes in the course outline for details)
3. Since this course has a limited number of students and must be paired with a coffee shop internship, the coffee shop industry teacher will select intern students in the first class. Therefore, students who choose the course must attend the first class and accept the selection by the industry teacher. Only students who pass the selection will be qualified to take the course.
4. Those who are absent from the first class will be forced to withdraw.
5. For students whose attendance rate is less than 70%, the midterm and final exams will not be scored.

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