Development of Students' Professional Core Competencies and Learning Objectives:
1. Teaching and establish students the basic concepts of cocoa processing process
2. Training chocolate processing techniques
3. Inducing students to understand in the cocoa industry
4. Promote the processing and cultivation of fermentation technology knowledge in the cocoa industry
5. Establishment chocolate brand and marketing
- Teacher: 羅之綱 Chih – Kang Lo
- Teacher: 邱秋霞 Chiu Chiu-Hsia
- Teacher: 許文西 Hsu Wen-Hsi
- Teacher: 林俊男 Lin Chun-Nan
- Teacher: 劉展冏 Liu Chan-Chiung
- Teacher: 許祥純 Sheu Shyang-Chwen
- Teacher: 龔得安 Ta-An Kung