| 課程與核心能力關聯配比(%) |
課程目標之教學方法與評量方法 |
| 課程目標 |
核心能力 |
配比(%) |
教學方法 |
評量方法 |
Students will learn:
Dining etiquette, Wine etiquette, Proper attire, Greeting & Handshaking etiquette, Business card exchanging etiquette as well as Forming professional image…
At the end of the course participants are eligible to enroll a test on their own will to obtain an international etiquette certification. |
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| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共16週加自主學習) |
| 週次 |
授課內容 |
| 第1週 |
Class Introduction , including textbook used, Evaluation method and class rules
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| 第2週 |
Definition of Etiquette |
| 第3週 |
Dinning Etiquette |
| 第4週 |
Wine knowledge |
| 第5週 |
Wine Etiquette |
| 第6週 |
Airlines Dinning |
| 第7週 |
Airlines Etiquette |
| 第8週 |
Religion Etiquette |
| 第9週 |
Presentation |
| 第10週 |
Presentation |
| 第11週 |
Business Etiquette 1 |
| 第12週 |
Business Etiquette 2 |
| 第13週 |
Professional Image-Hair and Tie |
| 第14週 |
Professional Image- Body Posture |
| 第15週 |
Final Overall Evaluation |
| 第16週 |
Final written testϸ+2 Other Etiquette related videos (on line viewing)ϸ+2 Final week( Submission of term paper if instructed in class) |
自主學習
內容 |
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| 學習評量方式 |
| Attendance,Hands-on and class participation 40% , Mid term written test 30%, Final overall evaluation 30% |
| 教科書＆參考書目(書名、作者、書局、代理商、說明) |
國際禮儀：空姐教你如何塑造觀光餐旅的專業形象 International Etiquette: A Guidance of Professional Image in Hospitality Industry. (彭瑞芝 揚智出版社，written by teacher Lydia )
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| 課程教材（教師個人網址請列在本校內之網址） |
| To protect the copy rights , class teaching materials will not upload to the website, textbook used will be introduced in class |
| 課程輔導時間 |
| During class break time |
| 聯合國全球永續發展目標(連結網址) |
| 01.消除貧窮 02.消除飢餓 03.健康與福祉 05.性別平等 16.和平與正義制度 | 提供體驗課程：Y |
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