1.瞭解餐酒搭配的演化、比較與整合
2.認識感官運作(視覺、嗅覺、味覺、觸覺)與交互影響的科學研究
3.瞭解餐酒搭配食材與烹調方式
4.提供餐酒的變通性與對立理論
5.訓練學生透過實作、創新、研發、培養團隊合作
6. 提升美感素養, 並激發創意餐酒實作能力
1. Understand the evolution, comparison and integration of food and wine pairings
2. Understand the scientific research on the operation and interaction of the senses (vision, smell, taste, touch)
3. Understand food and wine pairing, ingredients and cooking methods
4. Provide flexibility and opposing theories of table wine
5. Train students to practice, innovate, research and develop, and cultivate teamwork
6. Improve aesthetic literacy and stimulate creative food and wine production capabilities
自編教材
Self-edited teaching materials
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 學生出席學生出席 students present |
20 | |
| 課程互動參與課程互動參與 Course interactive participation |
20 | |
| 學生分組完成學習成果展學生分組完成學習成果展 Students work in groups to complete learning achievement exhibition |
60 |
