本課程以「調味美學與趨勢」為核心，帶領學生建立對味覺結構、香氣層次與調味邏輯的系統性
理解。課程涵蓋感官品評、香辛料應用與飲食文化脈絡，並透過實作體驗與業界講座，引導學生
認識調味在餐飲設計與產品開發中的多元角色。This course is centered on "Temperature and Trends", and leads students to establish a systematic nature of taste visual structure, fragrance levels and flavor logic.
understand. The course covers the integration of sensory evaluation, spice application and food culture, and guides students through practical experience and industry lectures.
Understand the diverse roles of scent in restaurant design and product development.
(教科書遵守智慧財產權觀念不得非法影印)
(Text and science books that abide by the concept of smart property rights shall not be illegally photocopyed)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 課堂參與度課堂參與度 Class Participation |
5 | |
| 期中報告期中報告 Midterm Report |
5 | |
| 期末報告期末報告 Final report |
5 |
