Students will engage in a community heritage program of food technology through interdisciplinary experiential learning. They will practice the 4-stage experiential learning cycle of concrete experience, reflective observation, abstract conceptualization and active experimentation in serving as heritage docents and running traditional food processing workshops in Yimtintsai, Saikung. A holistic perspective on community and heritage highlighting the interdependence and interrelatedness of the ecological and environmental aspects, technological and economic aspects, social and political aspects, and cultural and cosmological aspects will be introduced to enhance students' understanding of interdisciplinary learning in real life contexts and stimulate their exploration and creativity. Real life experiential learning will be substantiated with laboratory sessions on food technology analysis and classroom lectures on relevant conceptual frameworks to explore critical issues about heritage preservation, tourism development and community revitalization. Critical reflections will be guided to synthesize the various experiential learning components in classroom and real life contexts.