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 meal and wine combinations
2. Scientific research on the interaction between sensory movement (visual, smell, taste, touch) and interaction
3. Understand the ingredients and cooking methods of meal wine
4. Providing the theory of changes in catering wine and the differences
5. Training students cooperate through implementation, innovation, research and development, and training teams
6. Improve aesthetic cultivation and stimulate creative Italian wine production ability
自編教材
Self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 學生出席學生出席 Students attend |
20 | |
| 課程互動參與課程互動參與 Course interactive participation |
20 |
