開課班級Class: 授課教師Teacher: 學分數Credits:
楊秀婷 2
課程大綱Course Description:
本課程將以食品加工、食品微生物與食品化學與分析為三大核心科目為基礎,培育師培生理解108課綱精神、掌握食品教材內容與食品專業課程各種教學方法,強化食品教案的設計、並學習多元評量與數位工具應用能力。課程著重理論與實務結合,透過模擬教學與教學省思,協助師培生建立教學專業素養,為未來進入技術型高中教育現場做好準備。
1.理解食品群技術型高中課綱之核心素養與課程架構。
2.掌握食品加工、食品微生物、食品化學與分析之教材設計與教學策略。
3.發展符合108課綱精神之跨域整合與情境導向教材。
4.培養教學評量能力,能設計多元評量工具與方式。
5.強化教學現場的實務應用,提升教學創新與反思能力。
English Outline:
This course, based on three core subjects: food processing, food microbiology, and food chemistry and analysis, aims to help students understand the spirit of the 108 Curriculum, master the food curriculum and various teaching methods for food-related courses, strengthen the design of food lesson plans, and develop skills in diverse assessments and the use of digital tools. The course emphasizes the integration of theory and practice, using simulations and reflection to help students develop their professional teaching skills and prepare them for future careers in technical high schools.

1. Understand the core competencies and curriculum framework of the food-related technical high school curriculum.
2. Master the design and teaching strategies for food processing, food microbiology, and food chemistry and analysis.
3. Develop cross-disciplinary, integrated, and context-based teaching materials that align with the spirit of the 108
Curriculum.
4. Cultivate teaching assessment skills and be able to design diverse assessment tools and methods.
5. Strengthen practical application in the classroom and enhance teaching innovation and reflection.
本科目教學目標Course Objectives:
1.培育師培生了解當前食品群技術型高中的教學活動與班級經營實務。
2.藉由觀摩見習幫助師培生了解相關食品群學科教學,並分析教學活動的程序與步驟。
3.引導師培生靈活運用教學方法與策略,學習設計教學計畫與教案。
4.藉由反覆的試教練習驗證教學理論。
5.引導師培生經由自我反思並和授課教師共同討論後,建立自己的教學模式。
教學型態Teaching Models: 成績考核方式Grading:
課堂教學+實習 (校內、校外)+遠距輔助教學(同步、非同步)  平時成績General Performance:30%
期中考Midterm Exam:20%
期末考Final exam:20%
其它 Other:見習心得及試教演練30%
參考書目Textbooks/References:
江文雄(2006)。職業類科課程教材教法通論。台北:師大書苑。
教育部(2018)。食品群課程綱要。台北:教育部技職司。
周春美(2009)。教材教法與教學實習。台中:天空數位圖書。
SDGs指標:
####
UCAN職業項目:
課程更新狀態:
課程匯入時間Import Time:2025-07-04 09:05:39
最後更新時間Last Modified:2025-09-10 15:18:51,更新人modified by:楊秀婷