本課程設定為餐旅領域的新選修學科，旨在引導餐旅系高年級學生，在習得產業實務必備之理論知識與觀念期間，同步建立有關設計專業領域的基本概念並與食育相結合。探討主題將從食物設計的定義與範圍、食物設計美學教育、食物設計發展的歷史脈絡與各種食物設計思想展示的內涵、透過國內外食物設計產品的賞析培養對設計的詮釋與美學建立，鼓勵學生從課題中自主思考並對各類與食物有關的重要社會議題提出富有創意的設計解決方案。This course is set as a newly selected academic subject in the catering and tourism field, aiming to guide senior students in the catering and tourism department to simultaneously establish basic concepts related to the design professional field and integrate them with food education during the theoretical knowledge and conception period that are necessary for employment. The topic of discussion will be established from the definition and scope of food design, food design aesthetic education, the historical structure of food design development and the connotation of various food design ideas, and the analysis and cultivation of domestic and foreign food design products to encourage students Think independently from the subject and propose creative design solutions for various important social issues related to food.
教師與專家來賓自行設計之課程資料。
Teachers and experts come to collect course information for self-design.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課程參與課程參與 Course Participation |
20 | |
| 三次實作工作坊成果展現三次實作工作坊成果展現 Three practical workshop results display |
60 | |
| 小組討論參與及貢獻度小組討論參與及貢獻度 Group discussion and contribution |
20 | 由小組成員互評 |
