6817 - 食物設計
Food Design
教育目標 Course Target
食物設計人才的培育，需高度涉略文化層面，包括酒與食物的歷史、全世界食物的文化、食物傳統、新式料理、創意料理、無國界料理、分子料理、蔬食料理等。本課程的規劃源自對台灣產業發展的關切，授課教師群希望能集結跨領域的專業背景，為國內的餐旅人才培育盡一份心力，故共同合作開設「食物設計」課程以豐富年輕學子對於切身重要議題的觀察與理解，並帶領他們從商業活動設計的原點去思考各類當代社會問題的可能答案。
The cultivation of food design talents requires a high degree of cultural involvement, including the history of wine and food, food culture around the world, food traditions, new cuisine, creative cuisine, borderless cuisine, molecular cuisine, vegetarian cuisine, etc. The planning of this course stems from concerns about the development of Taiwan's industry. The teaching staff hopes to gather cross-field professional backgrounds and contribute to the cultivation of domestic catering and tourism talents. Therefore, they jointly offer the "Food Design" course to enrich young students' observation and understanding of important issues of immediate concern, and lead them to think about possible answers to various contemporary social issues from the starting point of commercial event design.
參考書目 Reference Books
教師自行整理之開放式資料
Open materials compiled by teachers themselves
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
設計思考之創意力 Design thinking creativity |
25 | |
|
人文藝術之美感力 The beauty of humanities and arts |
25 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6817
- 學分 Credit: 0-3
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上課時間 Course Time:Wednesday/2,3,4[M240]
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授課教師 Teacher:李俐慧/陳錚中/段存真
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修課班級 Class:餐旅系4,碩1,2
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選課備註 Memo:本課程為三位老師共時授課
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