本課程將帶領學生先對食農教育有所認識，包含原食材的認識，食材的應用，營養成分分析，產品的開發、產品行銷….等等。除了了解原本的食農教育中農業、飲食和環境教育的本質外，更近一步教導大學生如何設計教案教導特定族群(小朋友、銀髮族…等等)，完整傳達食農教育之精髓。本課程之特色將結合農院三系，包含餐旅管理系、畜產系、食科系，將產地到餐桌的完整流程，透過三系老師的教導，可將整個製成的連結進行更完整的呈現，學生在學習上能夠在看到整個製成的狀態下，更有效的吸收。同時，產地到餐桌的知識教育對所有的大學生而言，其可落實到了解自己每日所吃的食物。若有更深入的興趣，也可成為青年農民，為台灣的農業帶來不一樣的新氣象。This course will lead students to understand food and agriculture education first, including the understanding of the original ingredients, the application of ingredients, the analysis of nutrients, product development, product marketing, etc. In addition to understanding the essence of agricultural, diet and environmental education in the original food education, we will further teach college students how to design lesson plans to teach specific ethnic groups (children, silver hair, etc.), and fully convey the essence of food and agricultural education. The characteristics of this course will combine the three departments of the agriculture, including the Department of Catering and Tourism Management, Animals and Food Department, and the complete process of bringing the place to the dining table. Through the teaching of teachers from the three departments, the entire series of created links can be made more complete. It shows that students can absorb the entire production more effectively in their learning. At the same time, knowledge education from the place to the table can be implemented to understand the food they eat every day. If you have a deeper interest, you can also become a young farmer and bring different new atmospheres to Taiwan's agriculture.
林如萍（2017、2018）。食農教育之推展策略：學校教育實施之概念架構分析
Lin Ruping (2017, 2018). Promotion strategies of food and agriculture education: Analysis of conceptual structure of school education implementation
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程出席課程出席 Course attendance |
10 | |
| 作業作業 Action |
30 | |
| 課程反思課程反思 Course reflection |
20 | |
| 成果發表成果發表 Results Publishing |
40 |
