開課班級Class: | 授課教師Teacher: | 學分數Credits: |
龔得安,邱秋霞 | 1 |
課程大綱Course Description: |
本課程教授學生咖啡實作,自咖啡起源、品種、產地種植環境、後製處理法、烘焙、沖煮及義式拉花等專業知識與技能,透過實務練習以達做中學、學中做之效能。 |
English Outline: |
This course teaches students the practical knowledge and skills of coffee, from the origin, varieties, growing environment, post-processing methods, roasting, brewing, and garnishing of coffee, through practical exercises to achieve what you need to do in learning. |
本科目教學目標Course Objectives: |
培養學生從食品專業角度,發展符合趨勢之咖啡產業模式,並培育具實務精神及創新專業能力的人才。 |
教學型態Teaching Models: | 成績考核方式Grading: |
課堂教學+實習 (校內、校外) | 平時成績General Performance:% 期中考Midterm Exam:% 期末考Final exam:% 其它 Other:實作演練90%+出缺勤10% |
參考書目Textbooks/References: |
SDGs指標: |
課程匯入時間Import Time:2024-03-12 07:59:25 |
最後更新時間Last Modified:2024-03-20 17:24:36,更新人modified by:邱秋霞 |