103年第2學期-2568 餐飲官能品評 課程資訊
評分方式
| 評分項目 | 配分比例 | 說明 |
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選課分析
本課程名額為 30人，已有5 人選讀，尚餘名額25人。
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授課教師
汪淑台教育目標
This course is designed to give an overview of sensory evaluation. Students will understand the reasons why tests can be set up in some ways and not in others. The latest state-of-the-art techniques are explained clearly along with the theory behind the tests so that the sensory professional can see why tests are set up in specific ways. From this base, students involved in this class can modify and custom-design techniques specific to the product being tested. From the fundamental knowledge and analytical skill learned in the class, students will be able to alter the test method to apply in the hospitality industry for testing new menu or replacing new ingredients.
課程資訊
基本資料
選修課，學分數：0-3
上課時間：四/2,3,4[M214]
修課班級：餐旅系4
修課年級：年級以上
選課備註：不開放輔系與推廣部學生隨班附讀
教師與教學助理
授課教師：汪淑台
大班TA或教學助理：尚無資料
Office Hour三/3,4[M207-2]
授課大綱
授課大綱：開啟授課大綱(授課計畫表)
(開在新視窗)
參考書目
Meilgaard, M., Civille, G. V., & Carr, B. T. 2007 Sensory Evaluation Techniques 4th ed. Florida, USA: CRC Press, Inc.
開課紀錄
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