| 學分數 |
2
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修課時數 |
2
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開課班級 |
日間部四年制2年級 A班
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| 本課程培養學生下列知識： |
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Develop your language skills for restaurant roles, including customer interactions, menu explanations, and communication with chefs.1.Enhance your food-related language for casual or upscale dining experiences.2.Discuss culturally diverse cuisines and various culinary practices.3.Explore the insights into different restaurants and understand the diverse roles within them.4.Critical discuss food for its taste, appearance, and its significance and appeal.Develop your language skills for restaurant roles, including customer interactions, menu explanations, and communication with chefs.
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| 每週授課主題 |
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第01週：Introduction, objectives, and other information第02週：Deconstructing the culinary world第03週：Exploring the diversity in ethnic cuisines第04週：Exploring the diverse realm of eateries第05週：Deconstructing the dine-in experience第06週：Understanding the different roles in a restaurant第07週：Deliciously describing menus 第08週：Culinary trends and innovations第09週：Describing your own memorable dining experience第10週：Practice project 01 第11週：Practice project 01 第12週：Practice project 02第13週：Practice project 02第14週：Practice project 03第15週：Practice project 03第16週：Final exam project第17週：Final exam project第18週：Review, reflection, and debriefing
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| 成績及評量方式 |
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Class attendance：10%Weekly topic actvities：10%Weekly critical thinking activities ：10%Practice Project activities：10%Midterm project：20%Final exam project ：30%Conscientious attitude：10%
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| 證照、國家考試及競賽關係 |
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本課程無證照、國家考試及競賽資料。
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| 教師資料 |
教師網頁：http://www.cyut.edu.tw/~philcraigie/
E-Mail： philcraigie@cyut.edu.tw
Office Hour：
星期一,第7節,地點:G-515;
星期三,第7節,地點:G-515;
星期四,第7節,地點:G-515;
星期五,第7節,地點:G-515;
分機:7374
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