6818 - 創意餐酒研發 英授 Taught in English
Innovative Food and Beverage
教育目標 Course Target
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
參考書目 Reference Books
自編教材
Self-edited textbooks
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
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學生出席 Students attend |
20 | |
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課程互動參與 Course interactive participation |
20 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6818
- 學分 Credit: 3-0
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上課時間 Course Time:Saturday/2,3,4[M214]
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授課教師 Teacher:Jiedson R. Domigpe/周碩雄/張亦騏
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修課班級 Class:餐旅碩1,2
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選課備註 Memo:英語授課（餐旅系學生不得作為英文畢業門檻替代課程）
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