2185 - 食品口語日文
Orally Japanese for Food Science
教育目標 Course Target
提升學生們對食科專業日文相關詞彙的認識與應用，以增進專業課程日文類參考書籍與文獻的閱讀能力。使學生能將食品相關的詞彙有系統的背誦，並透過專業文獻日文的朗讀或專業內容與課程模組活動等強化其學習成效，亦奠定食品相關資訊蒐尋、口語表達及聽力專業的能力。
Improve students' understanding and application of Japanese vocabulary related to food science majors, so as to improve their reading ability of Japanese reference books and documents in professional courses. It enables students to memorize food-related vocabulary systematically, and strengthens their learning effectiveness through reading aloud of professional literature in Japanese or professional content and course module activities. It also lays the foundation for food-related information search, oral expression and listening skills.
參考書目 Reference Books
自編講義
Self-compiled handouts
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
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| 無評分方式資訊 No grading information | ||
授課大綱 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: 2185
- 學分 Credit: 0-2
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上課時間 Course Time:Friday/3,4[AG122]
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授課教師 Teacher:何若瑄
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修課班級 Class:食科系3,4
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選課備註 Memo:需具備50音基礎，外系可加選。課程模組
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