2274 - 食物設計實作
Food Design Lab
教育目標 Course Target
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 discussion topic will establish the theme from the definition and scope of food design, the aesthetic education of food design, 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, and encourage students to think independently from the subject and propose creative design solutions for various important social issues related to food.
參考書目 Reference Books
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.
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
課程參與 Course Participation |
20 | |
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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 Group discussion and contribution |
20 | 由小組成員互評 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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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: 2274
- 學分 Credit: 0-1
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上課時間 Course Time:
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授課教師 Teacher:陳錚中
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修課班級 Class:餐旅系4
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選課備註 Memo:本課程為深碗型課程，需同時修習2273「食物設計」課程。上課時間、地點另訂
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