| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 近年來香辛料之使用愈來愈普遍,為使學生能針對目前常用之食品用香辛料,針對其基本特性,食品應用及生理機能性有通盤性的了解,並對其外觀與產品有所認識所開設之一門課程 |
|
|
| Practicum |
| Lecturing |
| Visit |
|
| Quiz |
| Internship |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
課程內容介紹香料概說及名單確認 --- 請自行上網加退選 |
| Week 2 |
廚房中的調味聖手--蔥屬植物 |
| Week 3 |
暖暖去腥醬用香料--薑科植物 |
| Week 4 |
熱情的椒客—胡椒、花椒與辣椒 |
| Week 5 |
桂族世家---肉桂及月桂樹 |
| Week 6 |
腸胃的萬靈丹---茴香類植物 |
| Week 7 |
春假停課 |
| Week 8 |
實作課程下午1:30開始---大蒜魚片粥、香炒高麗菜、月桂葉雞湯、唐辛子丸子 (1~4組) |
| Week 9 |
實作課程下午1:30開始---大蒜魚片粥、香炒高麗菜、月桂葉雞湯、唐辛子丸子 (5~8組) |
| Week 10 |
期中考周測驗 |
| Week 11 |
普羅旺斯的香草(I) – 羅勒、迷迭香、鼠尾草、洋香菜 |
| Week 12 |
普羅旺斯的香草(II) –奧勒岡、馬郁蘭、百里香 |
| Week 13 |
普羅旺斯的香草(III)-薄荷及香茅 |
| Week 14 |
複合式香料---中式及異國香料 |
| Week 15 |
自主學習周---實作下午1:30開始---茴香煎蛋、孜然炒三絲、印度拉茶及香料愛玉凍(1~4組) |
| Week 16 |
自主學習周---實作下午1:30開始---茴香煎蛋、孜然炒三絲、印度拉茶及香料愛玉凍(5~8組)
端午節停課乙次
期末考周測驗 |
self-directed
learning |
|
|
| Evaluation |
| 平時出席15%，期中及期末考70%，實習操作15% |
| Textbook & other References |
備註：因實作教室器材有限，本班限召收28名學生。
自製講義
辛香料養生事典，三采文化，蔣慎思審訂，2007年。 |
| Teaching Aids & Teacher's Website |
| 自行編製講義 |
| Office Hours |
| 星期二上午8:00~10:00 (請事先以e-mail聯繫) |
| Sustainable Development Goals, SDGs(Link URL) |
| 03.Good Health and Well-Being 12.Responsible Consumption | include experience courses：Y |
|