6805 - 餐飲創新與實作
Food Innovation and Implementation
教育目標 Course Target
為激發農健學院以及創藝學院學生之創新思考及實作能力之發揮，本課程將由農業推廣中心與創新育成中心共同合作，鼓勵修課同學形成跨專長的創意整合團隊，透過設計思考的引導、商業場域的觀察以及專業技術教師的輔導，完成富有精緻創意與高商業價值之餐飲作品。藉以激發學生潛在創造力，發揮創意於學校階段即開展創新與創業之嘗試，最終實踐提高個人創新能力和提昇創業競爭力之目的。
In order to stimulate the innovative thinking and practical ability of students from the Agriculture and Health College and the Creative Academy, this course will be jointly cooperated by the Agricultural Promotion Center and the Innovation and Development Center to encourage students to form a cross-professional creative integration team. Through the guidance of design thinking, observation of the business field, and guidance of professional technical teachers, we will complete exquisite creative and high business value meals. In order to stimulate students' potential creativity, create creative experiments at the school stage, and finally improve personal innovation ability and enhance entrepreneurial competitiveness.
參考書目 Reference Books
1.創新管理(第二版)，陳瑜芬著，滄海書局出版。
2.網路行銷與創新商務服務(第四版)--雲端商務和物聯網個案集，陳瑞陽著。碁峰出版。
1. Innovation Management (Second Edition), written by Chen Yufen, published by the Yanghai Books Bureau.
2. Online marketing and innovative business services (Fourth Edition)--a collection of cloud business and material network cases, written by Chen Ruiyang. Published by Gifeng.
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 | 課程參與包括上課提問以及與老師的互動 |
|
美感表現 Beauty expression |
20 | 能彰顯視覺設計之美學，符合時代潮流、具品牌傳播效果 |
授課大綱 Course Plan
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相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 6805
- 學分 Credit: 2-0
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上課時間 Course Time:Tuesday/3,4[ICE209]
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授課教師 Teacher:陳錚中/羅際鋐
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修課班級 Class:餐旅系4,碩1,2
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選課備註 Memo:開放外系及推廣部修課
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