食物設計人才的培育，需高度涉略文化層面，包括酒與食物的歷史、全世界食物的文化、食物傳統、新式料理、創意料理、無國界料理、分子料理、蔬食料理等。本課程的規劃源自對台灣產業發展的關切，授課教師群希望能集結跨領域的專業背景，為國內的餐旅人才培育盡一份心力，故共同合作開設「食物設計」課程以豐富年輕學子對於切身重要議題的觀察與理解，並帶領他們從商業活動設計的原點去思考各類當代社會問題的可能答案。The cultivation of food design talents requires a high degree of cultural involvement, including the history of wine and food, food culture around the world, food traditions, new cuisine, creative cuisine, borderless cuisine, molecular cuisine, vegetarian cuisine, etc. The planning of this course stems from concerns about the development of Taiwan's industry. The teaching staff hopes to gather cross-field professional backgrounds and contribute to the cultivation of domestic catering and tourism talents. Therefore, they work together to create a "Food Design" course to enrich young students. Observe and understand important issues of immediate importance, and lead them to think about possible answers to various contemporary social issues from the starting point of business activity design.
教師自行整理之開放式資料
Open materials organized by teachers themselves
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程參與及小組討論參與課程參與及小組討論參與 Course participation and group discussion participation |
30 | 本部分包含「上課出席」、「課程活動參與」以及「小組活動貢獻」三個面向 |
| 兩次實作工作坊成果展現兩次實作工作坊成果展現 Presentation of the results of two practical workshops |
40 | 本部分成績將與同一小組組員所共享 |
| 期末成果發表期末成果發表 Final results published |
30 |
