| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 闡述品質管制的定義/範圍/應用技巧，使學生具備食品管制的基本概念、食品相關產業基本品質與衛生管理能力。 |
|
|
|
| Study Outcome |
| Oral Presentation |
| Attendance |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
課程簡介與導論 |
| Week 2 |
食品業品質管制制度及標章PART1 |
| Week 3 |
食品業品質管制制度及標章PART2 |
| Week 4 |
品質管制的意義及重要性’品管制度的演進與發展’現場品管的基礎及應用 |
| Week 5 |
品質管制系統-產品的設計開發’品質規劃’原物料管理’製程品質管制 |
| Week 6 |
品質管制系統-成品品質管制’異常處理及矯正預防措施’檢驗分析與儀器校驗’售後服務與客訴處理’資訊與通信科技 |
| Week 7 |
品質管制抽樣檢驗之基本概念PART 1 |
| Week 8 |
品質管制抽樣檢驗之基本概念PART 2 |
| Week 9 |
期中考週 |
| Week 10 |
品管圈活動-品管圈的意義與基本精神、品管圈組織及推行步驟、品管圈活動的方法、全公司品質管制 |
| Week 11 |
品管圈活動-品管七大手法、品管新七大手法、品管圈活動之基本技巧、品管圈成果報告（工廠實務） |
| Week 12 |
品管圈案例分享、如何執行品管圈 |
| Week 13 |
品質管制抽樣檢驗之基本概念 |
| Week 14 |
自主學習-新產品提案(市售競品調查與機能性素材功效查詢)-需繳交調查報告 |
| Week 15 |
食品工業的品質管制實例 |
| Week 16 |
品管圈演練PART 1
品管圈演練PART 2
期末考週 |
self-directed
learning |
|
|
| Evaluation |
| 出席率、品管圈實地演練、期末考 |
| Textbook & other References |
| 陳輝煌等人。2018。食品品質管制。華格納出版社。ISBN:978-986-362-512-4 |
| Teaching Aids & Teacher's Website |
| 自編講義 |
| Office Hours |
| 周二1500~1700 |
| Sustainable Development Goals, SDGs(Link URL) |
| 03.Good Health and Well-Being 04.Quality Education | include experience courses：N |
|