2. 敘事觀點（2 分）

3. 意識流（2 分）

4. 翻譯：「若夫銀鈎鐵畫固屬難窺儷白妃青亦非易事余因停機教子之餘調藥助夫之暇竊慕管夫人之墨竹紙上生風敢藉陶彭澤之黃花圖中寫影庶幾秋姿不老四座流芬得比勁節長垂千人共仰。」（4 分）

二、試以「拉斯威爾公式」分析諸葛亮〈出師表〉、李斯〈諫逐客書〉之說服技巧，並比較二文異同之處。（10 分）（大眾傳播「拉斯威爾公式」）

三、請說明《莊子・養生主》一文的主旨與思想。（15 分）        吾生也有涯，而知也無涯。以有涯隨無涯，殆已！已而為知者，殆而已矣！為善無近名，為惡無近刑，緣督以為經，可以保身，可以全生，可以養親，可以盡年。庖丁爲文惠君解牛，手之所觸，肩之所倚，足之所履，膝之所踦，砉然向然，奏刀騞然，莫不中音。合於《桑林》之舞，乃中《經首》之會。文惠君曰：「嘻，善哉！技蓋至此乎？」庖丁釋刀對曰：「臣之所好者，道也，進乎技矣。始臣之解牛之時，所見無非牛者。三年之後，未嘗見全牛也。方今之時，臣以神遇而不以目視，官知止而神欲行。依乎天理，批大郤，導大窾，因其固然，技經肯綮之未嘗，而況大軱乎！良庖歲更刀，割也；族庖月更刀，折也。今臣之刀十九年矣，所解數千牛矣，而刀刃若新發於硎。彼節者有間，而刀刃者無厚；以無厚入有間，恢恢乎其於遊刃必有餘地矣，是以十九年而刀刃若新發於硎。雖然，每至於族，吾見其難為，怵然為戒，視為止，行為遲。動刀甚微，謋然已解，如土委地。提刀而立，為之四顧，為之躊躇滿志，善刀而藏之。」文惠君曰：「善哉！吾聞庖丁之言，得養生焉。」公文軒見右師而驚曰：「是何人也？惡乎介也？天與？其人與？」曰：「天也，非人也。天之生是使獨也，人之貌有與也。以是知其天也，非人也。」澤雉十步一啄，百步一飲，不蘄畜乎樊中。神雖王，不善也。老聃死，秦失弔之，三號而出。弟子曰：「非夫子之友邪？」曰：「然。」「然則弔焉若此，可乎？」曰：「然。始也吾以為其人也，而今非也。向吾入而弔焉，有老者哭之，如哭其子；少者哭之，如哭其母。彼其所以會之，必有不蘄言而言，不蘄哭而哭者。是遯天倍情，忘其所受，古者謂之遁天之刑。適來，夫子時也；適去，夫子順也。安時而處順，哀樂不能入也，古者謂是帝之縣解。」指窮於為薪，火傳也，不知其盡也。

（一）請根據學生答案，給予相對應分數，並說明具體評分的理由？（12 分）

（二）請根據上述學生整體作答情況，說明如何進行教學引導？（8 分）

五、108 課綱指出，各領域課程設計應適切融入性別平等、人權、環境、海洋、品德、生命、法治、科技、資訊、能源、安全、防災、家庭教育、生涯規劃、多元文化、閱讀素養、戶外教育、國際教育、原住民族教育等議題。請以教授〈大同與小康〉為例，設計一份教案，將文本核心概念契入以上議題（擇取一至三項即可），從而使學生理解此二千二百多年前的文本與現代生活的關聯性與學習價值。（20 分）

六、請以（甲）、（乙）二文為素材，設計一組（共三題）混合題組，並附答案及解析。（25 分） （甲）       非才之難，所以自用者實難。惜乎！賈生王者之佐，而不能自用其才。夫君子之所取者遠，則必有所待；所就者大，則必有所忍。古之賢人，皆負可致之才，而卒不能行其萬一者，未必皆其時君之罪，或者其自取也。       愚觀賈生之論，如其所言，雖三代何以遠過？得君如漢文，猶且以不用死，然則是天下無堯舜，終不可有所為耶？仲尼聖人，歷試於天下，苟非大無道之國，皆欲勉強扶持，庶幾一日得行其道。將之荊，先之以冉有，申之以子夏。君子之欲得其君，如此之勤也。孟子去齊，三宿而後出晝，猶曰﹕「王其庶幾召我。」君子之不忍棄其君，如此其厚也。公孫丑問曰﹕「夫子何為不豫？」孟子曰﹕「方今天下，舍我其誰哉？而吾何為不豫？」君子之愛其身，如此其至也。夫如此而不用，然後知天下果不足與有為，而可以無憾矣。若賈生者，非漢文之不能用生，生之不能用漢文也。       夫絳侯親握天子璽而授之文帝，灌嬰連兵數十萬，以決劉、呂之雌雄，又皆高帝之舊將，此其君臣相得之分，豈特父子骨肉手足哉？賈生，洛陽之少年，欲使其一朝之間，盡棄其舊而謀其新，亦已難矣。為賈生者，上得其君，下得其大臣，如絳、灌之屬，優游浸漬而深交之，使天子不疑，大臣不忌，然後舉天下而唯吾之所欲為，不過十年，可以得志。安有立談之間，而遽為人痛哭哉！觀其過湘為賦以弔屈原，紆鬱憤悶，趯然有遠舉之志。其後卒以自傷哭泣，至於夭絕，是亦不善處窮者也。夫謀之一不見用，則安知終不復用也？不知默默以待其變，而自殘至此。嗚呼！賈生志大而量小，才有餘而識不足也。       古之人，有高世之才，必有遺俗之累。是故非聰明睿智不惑之主，則不能全其用。古今稱苻堅得王猛於草茅之中，一朝盡斥去其舊臣而與之謀。彼其匹夫，略有天下之半，其以此哉！愚深悲生之志，故備論之。亦使人君得如賈生之臣，則知其有狷介之操，一不見用，則憂傷病沮，不能復振。而為賈生者，亦謹其所發哉！ （宋・蘇軾〈賈誼論〉）（乙）       與過去 5 年相較，企業認為社會新鮮人對管理上帶來的最大議題為何？首先是「個人主張較強烈」，其次是「流動率高」，第 3 則是「應變能力需要加強」。這些都跟態度和價值觀有關。畢竟科技日新月異，專業等「硬實力」容易過時，甚至被取代，企業只要願意培訓就能持續追趕，但待人處事的基礎等軟實力，卻需要時間熟成。所以，晉用新鮮人時，4 成企業雖仍重視「專業知識與技術」，卻有高達 8 成企業最重視「學習意願強、可塑性高」，其次是「抗壓性與穩定度高」。臺灣大昌華嘉總管理處人力資源部處長俞姵如分析，工作意願低落是企業在晉用新人時經常遇到的難題，也因此，她認為真正造成企業缺才惡化的原因，不只在於少子化，更是勞動參與率過低。在招募時，俞姵如經常碰到年輕求職者事先聲明：「我不要加班費，因為我不要加班。」一方面或許是為了追求工作與生活平衡，但她也觀察到，不少年輕人對社會接觸似乎有障礙，連開口辭職都要請家人幫忙；或是明明具備高學歷，卻寧願應徵行政工作，在工作上沒有太大企圖心。「應該說年輕世代朝兩極化發展，同樣都在數位環境長大，一種是工作意願不強，抗壓性低，屬媽寶型；另一種就是非常積極努力，善用數位優勢，無論在資料蒐集或工作上，都非常主動獨立。」俞姵如分析。至於企業相應的做法，是各自放在不同位置：前者交付他不需要太多判斷的例行性工作，後者則賦予對方潛力職務，讓他有更多發揮。       其實不管從什麼學校畢業，漫長的工作生涯中，決定一個人勝出與否的最終理由，還是是否擁有強烈的自我實現和學習動機。臺灣微軟人力資源處副總經理邱紫筠就強調，對任何事都有熱忱的人，就算一開始不會，也一定會努力學到會。畢竟，在風雲詭譎的數位經濟時代，沒有人能預知下一步的方向。肯用熱情擁抱各種模糊與不確定的人，就是企業正在等待給他舞台的將才。 （選自《Cheers》雜誌〈誰是「人才」？20 年職場 3 大觀察〉）

1. 克漏字出題：Please summarize the following passage (150-200 words) and create a multiple-choice Cloze test with FIVE blanks. Each question should have four answer options, with one correct answer and three distractors. The test will be aimed at 10th-grade students, and the correct answer to each question must be underlined. (20%)       Sandhya Sriram is impatient. The stem-cell scientist wanted to put her knowledge to use developing cultivated seafood, but no one was doing that in Singapore. So she set up a company in 2018 to create labgrown crustacean meat. Eagerly, she registered her company, Shiok Meats. “Nobody was doing crustaceans,” says Sriram, Shiok’s Group CEO and co-founder. “What do Asians eat the most? Seafood. It was a simple answer … And they’re so delicious.” A lifelong vegetarian, she had never tried real shrimp, but she sampled it the week she registered the company. Today, the results of her enthusiasm can be seen at Shiok Meats’ headquarters, in an industrial Singapore neighborhood. During a fall 2022 visit, a bespectacled bioprocess engineer clad in personal protective gear peered into a microscope. He had taken samples from a bioreactor in the room next door, where the company is culturing crustacean cells. Under the lens, he was checking to see if the cells were ready to harvest.        Shiok Meats has already unveiled shrimp, lobster, and crab prototypes to a select group of tasters, and it plans to seek regulatory approval to sell its lab-grown shrimp by April 2023. That could make it the first in the world to bring cultivated shrimp to diners, putting it at the forefront of the cultivated-meat race. As of this writing, only one company has gained regulatory approval to sell lab-grown animal-protein products: Eat Just’s cultured chicken is available—but only in Singapore. Shiok Meats still needs to submit all the paperwork necessary and get regulatory approval, but the company hopes to see its products in restaurants by mid-2024, offering foodies a cruelty-free and more environmentally friendly option than crustaceans from farms.        But even if that ambitious timeline is met, it will likely be a while before the average person is eating cultivated crustaceans. It will require not just regulatory approval but also more funding and a bigger factory, along with persuading consumers and governments around the world to accept lab-grown seafood. “We’re at an interesting stage of a startup; it’s called the Valley of Death,” says Sriram. “We are in the space where we haven’t submitted for regulatory approval yet, but we’re looking to commercialize in the next two years.” Nevertheless, the impatient entrepreneur is optimistic. Sriram hopes to have the company’s next manufacturing plant ready by the end of 2023, where a 500-liter and a 2,000-liter bioreactor will be a major scale up from its current 50- and 200-liter bioreactors. The goal is for her products to enter the mainstream in Singapore in five to seven years.        Popularizing these products could help tackle some of the environmental impacts of crustacean production. Organic waste, chemicals, and antibiotics from seafood farms can pollute groundwater and coastal estuaries. Hatcheries are often in places that may otherwise be home to mangroves that can sequester carbon and protect vulnerable coastlines from storms, says Sriram. A 2018 Nature study found that production of crustaceans—measured by the weight of edible protein—can result in carbon emissions comparable to beef and lamb. That’s in part because of how much fuel is used in fishing boats proportional to the end-product amount of protein obtained. And although shrimp and lobster accounted for only 6% of seafood (based on 2011 data), the study found they represented 22% of the industry’s carbon emissions. Shiok Meats says the way it produces crustacean meat minimizes animal cruelty, as growing protein in a lab helps avoid killing animals. Trawling vessels that ensnare bycatch are also avoided. And cultivating shrimp closer to where it’s consumed cuts emissions from fishing-boat fuel and shipping products around the world.        Asia consumes more seafood than any other region. Several food-tech companies are tapping into this demand, including a Hong Kong company making lab-grown fish maw, a Chinese delicacy, and a South Korean company also developing cultivated crustaceans. But Shiok may have a first-mover advantage. In 2018, it filed for a patent covering how to use stem cells from crustaceans to make food—which it’s hoping to receive in the next year or so; it could then license its technology to other companies. Diversifying how and where the world gets its seafood will be crucial for feeding Asia’s fast-growing population, which is expected to increase by 250 million by 2030. Singapore’s authorities, at least, are keenly aware of the challenge. The Southeast Asian city-state—which lacks farmland and imports 90% of its food—is aiming to produce enough food to meet 30% of its nutritional needs by 2030 (up from less than 10% in 2021). Hoping to become Asia’s food-tech capital, Singapore is focusing on innovations like plant- and cell-based proteins; these “require far less space and resources to produce the same amount of food as traditional food sources,” Bernice Tay, director of food manufacturing at Enterprise Singapore, a government agency that supports small businesses, told Nikkei Asia. In December 2020, Singapore became the first country to approve the sale of cultivated meat—the chicken product from Eat Just—to the public.        Sriram says the government has helped Shiok with grants, in matching venture-capital funding, and in hiring foreign talent. The company has raised about $30 million, with backers like the Netherlands-based aquaculture investment fund Aqua-Spark, South Korean food giant CJ Cheil-Jedang, and Vietnamese seafood company Vinh Hoan. Fundraising is challenging, says Sriram, and it’s expensive to scale up manufacturing— which is being hampered by a global shortage of stainless steel, needed for the bioreactors.        Ultimately, the company’s goal of feeding the world will be contingent on other governments getting on board with lab-grown meat. Then there’s the need to persuade consumers to eat the stuff. Price is also a barrier. Shiok shrimp’s launch price will be about $50 for 2 lb., nearly two to four times the price for fresh or frozen prawns at the grocery store. Sriram envisions launching Shiok’s crustacean meat as a premium product at first, where some restaurants could offer it in select dishes to diners willing to pay the price. She also plans to work with food manufacturers like CJ CheilJedang to create ready-to-eat products like dumplings. “The vision,” she says, “is to have sustainable, delicious, healthy food for everybody, without animal cruelty.”  Source Amy Gunia, 2023, The Scientist Leading the Push to Bring Lab-Grown Seafood to Your Plate, TIME, 12 January, accessed 16 April 2023, .

2. 混合提出題：Based on the following passage, design four mixed questions (例如：單選、複選、填充、 配合…...) suitable for high school eleventh graders. Provide answers to the questions. (10%)       It started with a New Year's resolution.       On January 1, 2018, Ivoirian graphic design student O'Plérou Grebet made a vow. He wanted to create an emoji a day for 365 days. Each of them would depict some element of life in Ivory Coast or West Africa more generally. He named his project Zouzoukwa, which means "picture" in Bété. Bété is his mother tongue. Grebet began posting his creations to his Instagram page, @creativorian.        Grebet scoured his own life for inspiration. He started with his favorite snacks, like the grilled plantains wrapped in paper he bought from street vendors and the tiny plastic sacks of tart, sweet purple hibiscus juice he used to buy on his way to school. Then came the comb for his Afro. Then the zig-zaggy green and white jersey of the Nigerian national soccer team. He drew bags of hair extensions and kiosks selling cellphone airtime. He also drew the silver dome of the Basilica of Our Lady of Peace, an Ivoirian church certified by Guinness World Records as the largest in the world. "The goal was to share African culture in a colorful and different way," he said. "I didn't have any idea that people would like it so much."       The project took off, helped along, Grebet thinks, by West Africans' desire to see themselves reflected back in the tiny, intricate images that had become like a second language to his generation. Despite the growing number of skin colors, professions, foods and other types of emojis on their phones, it was still clear the usual set of emojis was created by and for people who didn't look like them.        "People like to see the elements of their own daily life in their phone," he said. "And it's funny to have expressions that really correspond with the ones you use yourself." Take Zouzoukwa #78, a cartoon face pointing to his left eye. It is an expression that in Ivory Coast means, "I told you so."        Grebet finished his emoji challenge in December 2018. By then, the project had taken on a life of its own. His creations were winning graphic design prizes. A French TV channel had enlisted him to create special emojis to use on social media during the 2018 World Cup. An advertising agency sent him a MacBook to use to make his designs. In January 2019, one year after the project first premiered, it became an app. Now, users can embed Zouzoukwa images as "stickers" in their text message or WhatsApp conversations.        By October 2019, Grebet graduated with a degree in digital arts and images from the Institute of Sciences and Communication Techniques in Abidjan. At the same time, the Zouzoukwa app had been downloaded more than 100,000 times. Next, Grebet says he would like to submit some of his designs to Unicode Consortium. The organization is the gatekeeper for the "official" set of emojis that comes standard on most smartphones. Then, "I want to extend the project," he said. "Travel to other countries, immerse myself in their cultures and then transform them into emojis." 

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