3885 - 中文:語文與溝通

Chinese: Language and Communication

教育目標 Course Target

本學期的中文課程,將以家、史與賞三類主題為核心,希望透過經典文本的閱讀理解,配合AI生成融入文學教學方式,將文學/藝術內裡蘊含的審美特質、社會框架、文化價值,甚而是批判意識逐漸滲透釋放,在課堂上帶領同學接觸文藝美學,重新審視生活中存在已久卻或視而不見事物,建立人文精神與文化素養。

This semester's Chinese course will focus on three themes: family, history and appreciation. It is hoped that through the reading comprehension of classic texts and the integration of AI generation into literature teaching methods, the aesthetic characteristics, social framework, cultural value and even critical consciousness contained in literature/art will gradually penetrate and release, leading students to be exposed to literary aesthetics in the classroom, re-examining things that have existed in life for a long time or turning a blind eye, and building humanistic spirit and cultural literacy.

課程概述 Course Description

  本校大一中文課程名稱為「文學欣賞與實用」(一般班)與「文學閱讀與寫作」(加強寫作班),奠基於培養文學素養的基礎上,因應各學院學科屬性之不同,以及面對職場的多元需求,將課程內容規畫為四大模組:
A. 經典閱讀:針對各學院系學科屬性,擇選相應之文本進行閱讀與討論。
B. 溝通表達:藉由各式課程活動,提昇學生的書面寫作與口語表達之能力。
C. 職場語文:引導學生觀察與學科性質相應之職場動態,並應用於語文學習。
D. 生活實踐:結合專業知識,將學習延伸出教室之外,實際運用在生活之中。
  未來四大模組可依學院系性質、任課教師專長、以及學生興趣與需求,配搭出不同模組之組合,供學生多元學習。

The names of the freshman Chinese courses at our school are "Literary Appreciation and Practicality" (general class) and "Literary Reading and Writing" (enhanced writing class). Based on the cultivation of literary literacy, in response to the different subject attributes of each college and in the face of the diverse needs of the workplace, the course content is planned into four modules:
A. Classic reading: Select corresponding texts for reading and discussion based on the subject attributes of each college and department.
B. Communication and Expression: Improve students’ written writing and oral expression abilities through various course activities.
C. Workplace Chinese: Guide students to observe workplace dynamics corresponding to the nature of the subject and apply them to Chinese learning.
D. Life practice: Combined with professional knowledge, extend learning beyond the classroom and apply it in real life.
In the future, the four major modules can be combined with different modules according to the nature of the college and department, the expertise of the teachers, and the interests and needs of the students to provide students with diversified learning.

參考書目 Reference Books

教師自編教材

Teachers’ own textbooks

評分方式 Grading

評分項目
Grading Method
配分比例
Percentage
說明
Description
期中/末考
Midterm/Final Exam
50
課堂表現
Classroom performance
20
分組報告
Group report
20

授課大綱 Course Plan

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Click the link below to view the detailed 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: 3885
  • 學分 Credit: 2-2
  • 上課時間 Course Time:
    Friday/3,4[LAN015-1]
  • 授課教師 Teacher:
    郭苑平
  • 修課班級 Class:
    畜產,食科,餐旅系1
  • 選課備註 Memo:
    大學院課程,限人工加選
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 38 人

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