職業學校群科課程綱要暨設備基準－餐旅群目次Ⅰ教育部公告.................................................................................................................1Ⅱ實施函........................................................................................................................4Ⅲ依據...........................................................................................................................5壹、總綱........................................................................................................................7一、教育目標........................................................................................................7(一)職業學校教育目標.................................................................................7(二)餐旅群教育目標.....................................................................................7(三)科教育目標.............................................................................................7二、群科能力........................................................................................................7(一)群核心能力.............................................................................................7(二)科專業能力.............................................................................................8三、群科歸屬與設科原則....................................................................................9(一)類科歸屬.................................................................................................9(二)群科歸屬.................................................................................................9(三)設科原則.................................................................................................9四、課程架構、教學科目與學分(節)數...........................................................10(一)課程架構...............................................................................................10(二)教學科目與學分(節)數........................................................................11五、校訂科目規劃原則......................................................................................14六、實施通則......................................................................................................15(一)課程設計...............................................................................................15(二)教材編選...............................................................................................16(三)教學實施...............................................................................................16(四)教學設備規劃.......................................................................................17(五)教學評量...............................................................................................17(六)行政配合...............................................................................................18貳、教學綱要..............................................................................................................19一、一般科目......................................................................................................19二、專業及實習科目..........................................................................................21(一)餐旅英文與會話I–(HospitalityEnglishandConv...
