本課程之主要目的旨在於探討各種飲料之相關知識與學理。幫助修課學生了解酒精性與非酒精性飲料之基本知識，與培養相關的飲料服務技能，進而學習飲料管理的相關學理。課程之內容主要包含飲料的分類與概述、酒精性飲料（包含釀造酒、蒸餾酒、再製酒、雞尾酒等）與非酒精性飲料（包含咖啡、茶、冰品等）之製作方法與原理等。
The objective of the course is to enable students to understand the knowledge of beverages. The main contents include alcoholic beverage and non-alcoholic beverage.
The objective of the course is to enable students to understand the knowledge of beverages. The main contents include alcoholic beverage and non-alcoholic beverage.
- Teacher: 陳 彥呈
本課程提供學生對於人力資源管理之理論與實務應用發展上的基本了解與認識，課程內容包含了包括人力資源供需分析、工作分析與工作說明書、員工招募與甄選、員工訓練與發展、員工績效評估與獎酬、員工關係維持與發展、策略性人力資源管理、組織變革與發展等議題。
The course focuses on the foundation of human resource management theory and practice. It includes human resource supply and demand analysis, job analysis and job description, employee recruitment and selection, employee training and development, employee performance evaluation and reward, and employee relationship maintenance. Issues such as development, strategic human resource management, organizational change and development.
The course focuses on the foundation of human resource management theory and practice. It includes human resource supply and demand analysis, job analysis and job description, employee recruitment and selection, employee training and development, employee performance evaluation and reward, and employee relationship maintenance. Issues such as development, strategic human resource management, organizational change and development.
- Teacher: 陳 彥呈
食物學課程是以對食物製備烹調原理有興趣的大學部學生為對象，希望透過對六大類食物之認識、各種食物於儲存及烹調過程中所發生之物理與化學性質的變化、各類食品於儲藏或烹調過程中可能引起之食品變化，例如食品凝膠、食品褐變、煉製品等等、讓學生了解食物學的奧妙，也可一探食品科學的千變萬化。
The Principles of Food course is aimed at university students interested in the principles of food preparation and cooking. It is hoped that through the understanding of the six categories of food, the physical and chemical changes in the storage and cooking of various foods, various foods. Food changes that may be caused during storage or cooking, let students understand the mystery of food science, and explore the ever-changing food science.
The Principles of Food course is aimed at university students interested in the principles of food preparation and cooking. It is hoped that through the understanding of the six categories of food, the physical and chemical changes in the storage and cooking of various foods, various foods. Food changes that may be caused during storage or cooking, let students understand the mystery of food science, and explore the ever-changing food science.
- Teacher: 劉 馨嵐