課程介紹

財團法人東海大學附屬高級中等學校優質化網站-課程介紹-高二課程-文化美食 Cultural Cuisine

文化美食 Cultural Cuisine

單位 : 網路組
分類 : 高二課程 / 高二多元選修
點閱 : 46
日期 : 2026-03-10

課程名稱

文化美食 Cultural Cuisine

學分數

2 credits / 2學分

上課起訖日

September 4, 2025 – January 15, 2026 / 114年9月4日至115年1月15日

上課總週數

19 weeks in total / 19週

每週上課時間及時數

Periods 5 & 6 on Thursdays (12:55–14:45) / 每週四第5與6節(12:55–14:45)

上課地點

BC III

課程目標

Students will study… 學生將學習……

1. International (and regional) cuisine國際料理

2. Differences and links between food and culture

3. Safety in the kitchen environment 廚房安全與環境

4. Food safety and nutrition 食品安全/營養

5. Food Categories 食品分類

6. Presentation skills
7. Topics related to food production

教學內容及進度

行事曆

授課教師

週次

上課日期

課程內容

Dan

1

9/4

Workshop 1

Introduction (Room: BC III)

Dan

2

9/11

Kitchen Tour (Room: Home Economics)

Dan

3

9/18

Workshop 2

Research Project 1 (Room: BC III)

Dan

4

9/25

Kitchen Project 1 (a)

(Room: BC III)

Dan

5

10/2

Kitchen Project 1 (b)

(Room: Home Economics)

Dan

6

10/9

Kitchen Project 1 (c)

(Room: BC III)

Dan

7

10/16

Kitchen Project 1 (d)

(Room: BC III)

戶外參訪

Dan

8

10/23

Workshop 3 or finalize Kitchen Project 1

(Room: BC III)

Dan

9

10/30

Kitchen Project 2 (a)

(Room: BC III)

Dan

10

11/6

Kitchen Project 2 (b)

(Room: Home Economics)

Dan

11

11/13

Kitchen Project 2 (c)

(Room: BC III)

Dan

12

11/20

Kitchen Project 2 (d)

(Room: BC III)

定期評量

-

13

11/27

第二次定期評量 (no class)

戶外參訪

Dan

14

12/4

Workshop 4 or finalize Kitchen Project 2

(Room: BC III)

Dan

15

12/11

Kitchen Project 3 (a)

(Room: BC III)

Dan

16

12/18

Kitchen Project 3 (b)

(Room: Home Economics)

行憲紀念日

-

17

12/25

行憲紀念日(no class)

元旦

-

18

1/1

元旦(no class)

Dan

19

1/8

Kitchen Project 3 (c)

(Room: BC III)

Dan

20

1/15

Video Project

參考書籍與資料

Kitchen utilities are already available along with the teacher’s supervision and experience (in catering). Additional worksheets and PowerPoint visuals will be provided during classes. Learners will identify ingredients they need and complete shopping lists.

教學資源

Industrial kitchen with appropriate fridge/freezer/desktop/hobs/cookers and equipment. Classroom area with display screen and seating and laptop/ipads provided when carrying out research.

作業設計

Learners will utilize the above and additional Microsoft Office software to complete planning and design.

成績評定方式

Group presentations and cooking tasks will be assessed using a standardized criteria sheet. The supervisor provides feedback, and students present their dishes for review and peer evaluation. Records are kept in an Excel file.