| Relevance of Course Objectives and Core Learning Outcomes(%) |
Teaching and Assessment Methods for Course Objectives |
| Course Objectives |
Competency Indicators |
Ratio(%) |
Teaching Methods |
Assessment Methods |
使學生熟悉茶產業之之基本原則與實際操作。
Let students understand the principles and practices of the tea business. |
|
|
| Exercises |
| Discussion |
| Lecturing |
|
| Attendance |
| Oral Presentation |
| Quiz |
|
| Course Content and Homework/Schedule/Tests Schedule |
| Week |
Course Content |
| Week 1 |
Introduction |
| Week 2 |
Development of Taiwan’s tea industry and tea culture-1 |
| Week 3 |
Development of Taiwan’s tea industry and tea culture-2 |
| Week 4 |
Introduction of different types of tea in Taiwan and representative Taiwan Specialty Tea
|
| Week 5 |
green tea processing |
| Week 6 |
green tea testing |
| Week 7 |
tea factory |
| Week 8 |
Sensory evaluation of Taiwan Specialty Tea-1 |
| Week 9 |
Sensory evaluation of Taiwan Specialty Tea-2 |
| Week 10 |
Sensory evaluation of Taiwan Specialty Tea-3 |
| Week 11 |
Introduction of Taiwanese Tea Ceremony and tea brewing technique |
| Week 12 |
Tea party arrangement, design, and practice. |
| Week 13 |
Tea party for international students at NCHU |
| Week 14 |
Global and Domestic Tea market |
| Week 15 |
Tea marketing and strategies |
| Week 16 |
Tea tourism (Tour design and planning) |
| Week 17 |
Tea tourism (Interpretation) |
| Week 18 |
oral present |
|
| Evaluation |
Attendance,
Oral present
Quizzes |
| Textbook & other References |
|
| Teaching Aids & Teacher's Website |
| Handouts |
| Office Hours |
| MON 20:10~21:55 |
| Sustainable Development Goals, SDGs |
| include experience courses：N |
|