週次 |
日期 |
單元主題 |
第1週 |
09/14 |
課程簡介 -- 均衡飲食與健康 |
第02週 |
09/21 |
Ready to eat meat products and Taste evaluation |
第03週 |
09/28 |
Taste evaluation discussion/均衡飲食 |
第04週 |
10/05 |
Appication of Organoleptic Evaluation/Eat guideline /Eat to happy |
第05週 |
10/11 |
Diet guide & meat/Eat right and be happy |
第06週 |
10/19 |
肉類烹調 Easy cooking /10 pork dishes cards/Film 國產豬肉新鮮美味安全 (20 min)
|
第07週 |
10/26 |
Pig Slaughter and Inspection |
第08週 |
11/02 |
Official Animal Slaughter Inspection Info/ Products follow Animal welfare & Meat Today |
第09週 |
11/09 |
Mid term exam |
第10週 |
11/15 |
Beef and steak, NTU dairy goat farm visit |
第11週 |
11/23 |
Beef nutrition/台灣 CAS 牛肉
|
第12週 |
11/30 |
/CAS TAP Meat cookery extension Australian/台灣牛肉/
|
第13週 |
12/07 |
/Cattle production film /Broiler/chicken slaughter process |
第14週 |
12/14 |
貢丸, Hot dog (製程...) and taste |
第15週 |
12/21 |
Press ham & Canadian bacon/Western bereakfast sausage and sliced bacon/ Chinese sausage & Chinese ham |
第16週 |
12/28 |
期末口頭報告&答問討論
7 classmates' oral presentation :
Slaughter culture/Ostrich meat/Food decides your health/Chicken leg meat/Newzeland beef.
|
第17週 |
11/04 |
期末口頭報告&答問討論
7 classmates' oral presentation :
Parasites in meat/Rare meat/CAS/Sea food/Food Logo/Food additives/Meat Jello
|
第18週 |
01/11 |
1. 期末口頭報告&答問討論 /11students:7:30/ cockdial meat/Animal feeds and meat safety/Mcdonald/Vegetarian/Chinese health chicken and duck meat dish/
2. FInal conclusion report : learning from teacher and classmates in this course (對自己學習最有意義之主題及心得)
|