Undergraduate Courses 2017-18

For Science students only. This course aims to provide complementary educational experience to students outside normal academic curriculum through engagements in internship or outside-classroom project activities related to his/her own discipline. Students enrolled would work under the supervision of a faculty member and are required to submit a report by the end of the semester, in addition to other criteria set by his/her supervisor. Course coordinator's approval is required for taking the course. 1 credit is normally assigned for 40 hours of work. Maybe graded PP.

The transition from secondary school to university requires many academic and social adjustments, especially for non-local students. This course, designed specifically for Science students in the Fall semester of the Preparatory Year, will provide students with the necessary knowledge, skills, and attitude to make this transition successful. The course will cover topics such as learning and self-management skills, purposes of university and science education, planning for personal and professional development, and an introduction to Hong Kong.

Selected topics in Science. May be repeated for credit, if different topics taken.

For Science students only. The main theme of the course is on the interface between human beings and science. Students would be guided to explore how humanity would become in the future scientific world through reading science fictions, watching sci-fi films of various types, participating in class discussion, preparing for biweekly short papers. Active participation in class discussion is a must.

This course concentrates on the introduction of basic scientific principles behind cooking and cuisine preparations. Various topics with strong basis of biology, chemistry and physics application related to food development will be covered. Issues like coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of the coloration to improve the appearance of dish will be discussed in class. Through in class demonstration of the scientific principles underlying cooking practices, students are expected to recognize the key ingredients and their combination for preparing good healthy food. They will be able to 1) develop an appreciation and understanding of the scientific basis in various cuisine recipes, 2) develop their own recipe by integrating some of the principles into new dishes, as well as 3) some appreciation of the historical, geographical, cultural, psychological and evolutionary factors underlying the change of food preparation methods. The course is intended for more junior students with non-science major, with preference given to year 1 and year 0 students.

For Science students only. This course aims to provide students an opportunity to apply mathematics and scientific knowledge and experimental skills, through the delivery of courses/workshops and other science related activities to primary/secondary school students. Students would be equipped through the participation in various training sessions covering presentation skills, communication skills, project management, etc before engaging in fieldwork. Course instructor's approval is required for taking the course.

For Science students only. Under the supervision of a faculty member, students are given an opportunity to apply scientific knowledge and experimental skills, through developing 6 to 12 hours Science courses/ workshops/activities for primary/secondary school students, and drafting the operation procedures. They would also be able to polish their skills in aspects like resource and manpower management, team building, etc. Course instructor's approval is required for taking the course. Maybe graded PP.