| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
| 使學生修完該課程後 能夠獨立釀製精釀啤酒 |
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| Discussion |
| Practicum |
| Lecturing |
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| Written Presentation |
| Attendance |
| Study Outcome |
| Internship |
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| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
基本釀酒技術
1.學習如何將以澱粉為主的麥芽淬煉成以麥芽糖為主的麥芽汁 (糖化)
2.學習如何將麥芽汁以啤酒花與酵母來添加麥芽汁的風味 (發酵)
3.基本款啤酒的釀造 kolsch與porter
創意啤酒釀造
學習將農特產品加入麥汁一起發酵增添風味
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| Week 2 |
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| Week 3 |
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| Week 4 |
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| Week 5 |
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| Week 6 |
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| Week 7 |
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| Week 8 |
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| Week 9 |
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| Week 10 |
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| Week 11 |
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| Week 13 |
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| Week 14 |
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| Week 15 |
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| Week 16 |
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self-directed
learning |
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| Evaluation |
| 以學習參與度 及 基本釀造學習 進行評量 |
| Textbook & other References |
| 無 |
| Teaching Aids & Teacher's Website |
| 講義 |
| Office Hours |
| 星期三11:00-12:00 |
| Sustainable Development Goals, SDGs(Link URL) |
| | include experience courses：N |
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