1.餐旅經營專科能力之外，本課程導入地方感與地方創生生等概念，讓學生擴充相關專業範疇。並在文創與創新、創業的發展目標之下，培養學生對跨領域知識的追求熱忱與運用能力，擴充餐旅專業職人所需具備的深厚底蘊。
In addition to professional skills in hospitality management, this course introduces the concepts of localization and local innovation, allowing students to expand relevant professional areas. Under the development goal of cultural innovation and entrepreneurship, we will cultivate students' enthusiasm and ability to pursue cross-disciplinary knowledge, and deepen the profound backgrounds of professional staff in hospitality industry.
2.受到全球化發展影響所及，本課程邀請擁有餐飲創業經驗英語中心專任外籍老師共時授課，課程除了內需市場之飲食文史觀光觀點，也積極拓展學生國際視野，並學習專業英文網頁修辭。
Influenced by the development of globalization, this course invites a foreign teacher from the English Center who is experienced in Culinary Entrepreneurship to co-teach this course. In addition to the food, culture and history of the domestic market, the course also seeks to expand international perspectives of students.
3.因應全球化、文創與創新、創業的發展趨勢，教師與學生勇於嘗試，以更有效進行跨領域知識的學習與運用。未來期望與英語中心、數位創新碩士學位學程等單位合開相關模組學分課程，整合性培養學生職場實務應用能力。
3. In response to the development trend of globalization, cultural creation and innovation, and entrepreneurship, teachers and students in this class should strive to learn and apply cross-disciplinary knowledge more effectively.
1. In addition to the professional abilities of catering and tourism, this course introduces concepts such as local perception and local induction, so that students can expand their relevant professional scope. And under the development goals of literary creation, innovation and innovation, we will cultivate students' enthusiasm and ability to pursue cross-domain knowledge, and expand the deep foundation that professional catering and tourism personnel need.
In addition to professional skills in hospitality management, this course introduces the concepts of localization and local innovation, allowing students to expand relevant professional areas. Under the development goal of cultural innovation and entrepreneur, we will cultivate students' enthusiasm and ability to pursue cross-disciplinary knowledge, and deepen the extensive backgrounds of professional staff in hospitality industry.
2. Under the influence of the development of globalization, this course invites specialized foreign teachers from the Dining and Entrepreneurship Experience English Center to teach classes together. In addition to the domestic market, the course also greatly expands students' international vision and learns professional English web research.
Influenced by the development of globalization, this course invites a foreign teacher from the English Center who is experienced in Culinary Entrepreneurship to co-teach this course. In addition to the food, culture and history of the domestic market, the course also seeks to expand international perspectives of students.
3. Due to the development trends of globalization, cultural innovation and innovation, and innovation, teachers and students are brave enough to learn and use cross-domain knowledge more effectively. In the future, we hope to combine relevant model division courses with English centers and digital innovation jurists degree programs to integrate and cultivate students' practical application capabilities in the field.
3. In response to the development trend of globalization, cultural creation and innovation, and entrepreneurship, teachers and students in this class should strive to learn and apply cross-disciplinary knowledge more effectively.
Foodies Democracy and Distinction in the Gourmet Foodscape
By: Josee Johnston and Shyon Baumann
Foodies Democracy and Distinction in the Gourmet Foodscape
By: Josee Johnston and Shyon Baumann
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| Food AutobiographyFood Autobiography Food Autobiography |
15 | |
| Service Learning projectService Learning project Service Learning project |
15 |
