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 gain an understanding of food farming education, including understanding of raw ingredients, application of ingredients, analysis of nutritional ingredients, product development, product marketing, etc. In addition to understanding the essence of agriculture, food, and environmental education in the original food and agriculture education, we further teach college students how to design lesson plans to teach specific groups (children, seniors, etc.), fully conveying the essence of food and agriculture education. The characteristics of this course will be combined with the three departments of the agricultural college, including the Department of Hospitality and Hospitality Management, the Department of Animal Production, and the Department of Food Science. The complete process from the production site to the table can be more completely connected through the guidance of teachers from the three departments. Presentation, students can absorb more effectively while seeing the entire finished state. At the same time, origin-to-table knowledge education can be implemented for all college students to understand the food they eat every day. If you have more in-depth interest, you can also become a young farmer and bring a new and different atmosphere 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 for food and agriculture education: Analysis of the conceptual framework 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 Homework |
30 | |
| 課程反思課程反思 Course Reflection |
20 | |
| 成果發表成果發表 Results published |
40 |
