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堂數
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授課內容
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授課方式及時數
(請填時數)
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課程主題
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課程內容(教材/學習活動)
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課堂
教學
(面授)
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遠距教學
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非同步
線上
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同步
線上
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Week 1-1
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課程、線上學習平台、網課學習通則以及自學活動介紹
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3
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Unit 1 Food Culture (美食文化)
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Online lecture and assignment
線上講課、作業
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3
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Week 1-2
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Unit 2 Ingredients and Seasoning
(食材與調味)
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In-Class lecture and Learning Note
and Report課堂講課與學習筆記分享1
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3
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Unit 3 Cookery Tools (烹飪器具)
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Online lecture and assignment
線上講課、作業
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3
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Week 2-1
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Unit 4-1 Culinary Methods I (烹飪法1)
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In-Class lecture and Learning Note
and Report課堂講課與學習筆記分享2
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3
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Unit 4-2 Culinary Methods II (烹飪法2)
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Online lecture and assignment
線上講課、作業
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3
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Week 2-2
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Midterm Group Mini Report
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3
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Unit 5 Film Watching (電影欣賞)
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《五星主廚快餐車》Chef (2014)
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3
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Week 3-1
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Unit 6-1 Documentary Reading: Cooked (2016) (閱讀紀錄片1：《烹》)
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Online Class lecture and Learning Note
and Report同步線上講課與學習筆記
分享3
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3
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Unit 6-2 Documentary Reading: Salt Fat Acid Heat (2018) (閱讀紀錄片2：《鹽油酸熱》)
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Online lecture and assignment
線上講課、作業
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3
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Week 3-2
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Unit 7-1 Cuisine in Different Regions: Gourmet Making via YouTube 1 (透過YouTube頻道閱讀世界美食 1)
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Online Class lecture and Learning Note
and Report課堂講課與學習筆記分享4
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3
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Unit 7-2 Cuisine in Different Regions: Gourmet Making via YouTube 2 (透過YouTube頻道閱讀世界美食 2)
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Online lecture and assignment
線上講課、作業
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3
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Week 4-1
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Unit 8 Recipe Reading (食譜閱讀)
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In-Class lecture and Final Report
Proposal and Rehearsal 課堂講課與期
末小組報告提要及排演
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3
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Unit 9 Cooking
(下廚料理)
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Online lecture and assignment
線上講課、作業
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Week 4-2
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Final Group Presentation
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3
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合計(小時)
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18
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18
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6
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