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 new elective subject in the field of hospitality and tourism. It aims to guide senior students in the hospitality department to simultaneously establish basic concepts in the design professional field and combine it with food education while acquiring the theoretical knowledge and concepts necessary for industrial practice. The topics discussed will include the definition and scope of food design, food design aesthetic education, the historical context of the development of food design and the connotation of various food design ideas. Through the appreciation of domestic and foreign food design products, the interpretation of design and the establishment of aesthetics will be cultivated, and students will be encouraged to Think independently from the topic and propose creative design solutions to various important social issues related to food.
教師與專家來賓自行設計之課程資料。
Course materials designed by teachers and expert guests.
| 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 Presentation of the results of three practical workshops |
60 | |
| 小組討論參與及貢獻度小組討論參與及貢獻度 Group discussion participation and contribution |
20 | 由小組成員互評 |
