Cheng Shiu University Course Outline
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Course Name（Chinese）
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餐飲專業倫理
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Offering Department
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餐飲進修部四技
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Course Name（English）
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Ethics Of the Catering Profession
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Course Code
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934A56D
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Instructor
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謝希瑩 (4707)
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Semester
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School Year114
■1st Semester □2nd Semester □Summer Term
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Credit(s)/Hour(s)
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2/2
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Required/Elective
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■required course □elective course
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Class
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一D
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Prerequisite Subjects / Required Ability：
Non
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Course Overview and Objective：1. To enable students to understand the basic concepts and norms of workplace ethics in the restaurant industry.
2. To cultivate students ability to correctly judge and resolve ethical dilemmas in restaurant service situations.
3. To strengthen stud
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Syllabus
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Syllabus
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Week
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Unit Topics
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Week
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Unit Topics
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1st Week
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10th Week
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2nd Week
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11th Week
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3rd Week
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12th Week
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4th Week
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13th Week
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5th Week
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14th Week
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6th Week
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15th Week
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7th Week
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16th Week
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8th Week
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17th Week
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9th Week
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18th Week
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Course Category
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■Innovative Teaching Course
■Innovation and Entrepreneurship Course
□Programming Course
□STEM Field Courses
□Technical Excellence Leadership Program
□Next Generation Talent Cultivation Program for Vocational and Technical Colleges
□Teaching Practice Research Project
□Others(Service Learning. Labor Education)
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Course Content
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■PBL Innovation
■Content Innovation
■Teaching activities include visits to entrepreneurship bases, entrepreneurship lectures, and activities
□Enhance students' basic understanding of logical operations and programming design
□Cultivate students to use programming to solve real-world problems
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Foreign Language Teaching
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□Full Immersion Language Instruction
□EMI(English Medium Instruction)Less then 70%
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Integration of the United Nations Sustainable Development Goals into the Curriculum(SDGs)
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□SDG1(No Poverty)
□SDG2(Zero Hunger)
■SDG3(Good Health and Well-Being)
□SDG4(Quality Education)
□SDG5(Gender Equality)
□SDG6(Clean Water and Sanitation)
□SDG7(Affordable and Clean Energy)
□SDG8(Decent Work and Economic Growth)
□SDG9(Industry, Innovation and Infrastructure)
□SDG10(Reduced Inequalities)
□SDG11(Sustainable Cities and Communities)
□SDG12(Responsible Consumption and Production)
□SDG13(Climate Action)
□SDG14(Life below Water)
□SDG15(Life on Land)
□SDG16(Peace,Justice and Strong Institutions)
■SDG17(Partnerships for the Goals)
□None of Above
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Teaching Methods
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■Introduction
■Group discussion
□Practice
□Collaboration with industry experts
□Field Study
□Online Teaching (Please check at least two of the above)
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Grading Assessment
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Attend:10%
Test:30%
paper report/ presentation:30%
oral presentation:30%
Others:0%
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Teaching Materials
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■textbook (No copies for intellectual property rights.!)
職場倫理 (華立 梁崇偉 2023)
■Reference book (No copies for intellectual property rights.!)
無
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Use of Digital Materials
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■Yes □No
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Website
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無
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Cultivate student's basic ability and professional ability index project
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²Core Capabilities：
□語文表達與溝通
□資訊素養與科技
■實務技能與創新
■團隊合作與倫理
²General Ability：
¤Art Appreciation and Life Application
¤Life experience and physical and mental health care
¤Social Responsibility and the Rule Law for Human Rights
¤Science Applications and Environmental Trends
²Professional Ability：
□中餐廚藝
□西餐廚藝
□烘焙製作
□飲料調製
■餐飲服務
■餐飲產業管理
□餐飲研發創新
□餐飲微型創業
²Demonstrate Ability：
¤Professional Attitude and Emotional Management
¤Self Traits and Career Orientation
¤Civic Character and Service Learning
¤Strengths development and function demonstration
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