食物設計人才的培育，需高度涉略文化層面，包括酒與食物的歷史、全世界食物的文化、食物傳統、新式料理、創意料理、無國界料理、分子料理、蔬食料理等。本課程的規劃源自對台灣產業發展的關切，授課教師群希望能集結跨領域的專業背景，為國內的餐旅人才培育盡一份心力，故共同合作開設「食物設計」課程以豐富年輕學子對於切身重要議題的觀察與理解，並帶領他們從商業活動設計的原點去思考各類當代社會問題的可能答案。The cultivation of food design talents requires a high degree of cultural aspects, including the history of wine and food, the culture of food around the world, food traditions, new styles, creative cuisine, non-national cuisine, molecular cuisine, vegetable cuisine, etc. The planning of this course comes from a concern for the development of Taiwan’s industry. The teaching teacher group hopes to gather a cross-regional professional background and focus on cultivating domestic catering and tourism talents. Therefore, we jointly launched the “Food Design” course to enrich young students’ observation and understanding of important issues, and lead them to think about possible answers to various contemporary social issues from the original point of business activity design.
教師自行整理之開放式資料
Open information organized by teachers
| 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 | 本部分包含「上課出席」、「課程活動參與」兩大面向 |
| 學習成果展現及小組討論參與學習成果展現及小組討論參與 Learning achievements exhibition and group discussion and discussion |
40 | 本部分包含由教師對「小組表現的共同評分」、組員互評「小組活動貢獻度」兩大面向 |
| 期末成果發表期末成果發表 Final results are published |
40 |
