本課程已於 2020-09-25停開

109年第1學期-6814 飲食文化觀光專題 課程資訊

9/27起之上課方式

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選課分析

本課程名額為 20人,已有0 人選讀,尚餘名額20人。

教育目標

1.餐旅經營專科能力之外,本課程導入地方感與地方創生生等概念,讓學生擴充相關專業範疇。並在文創與創新、創業的發展目標之下,培養學生對跨領域知識的追求熱忱與運用能力,擴充餐旅專業職人所需具備的深厚底蘊。 In addition to professional skills in hospitality management, this course introduces the concepts of localization and local innovation, allowing students to expand relevant professional areas. Under the development goal of cultural innovation and entrepreneurship, we will cultivate students' enthusiasm and ability to pursue cross-disciplinary knowledge, and deepen the profound backgrounds of professional staff in hospitality industry. 2.受到全球化發展影響所及,本課程除了內需市場之飲食文史觀光,也積極拓展學生國際視野。 Influenced by the development of globalization, this course not only to explore the food culture and history of the domestic market, the course but also seeks to expand international perspectives of students.

課程資訊

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