期待上完課程學生可針對烹飪的基本技術，原理及應用有初步的了解，最為將來進接廚義課程的應用或是舉辦function的廚藝基礎:
1.廚房安全規定及衛生規範
2.認識基本食材
3.廚藝原理
4.料理的藝術It is expected that after completing the course, students will have a preliminary understanding of the basic techniques, principles and applications of cooking, which will serve as a basis for future application in culinary courses or functions:
1. Kitchen safety regulations and hygiene regulations
2. Know the basic ingredients
3. Principles of cooking
4. The art of cooking
輕鬆打造完美廚藝(The ideas and techniques that will make you a better cook). 作者:邁可.魯曼(Michael Ruhlman).遠足文化事業股份有限公司。ISBN:978-986-6026-20-1
The ideas and techniques that will make you a better cook. Author: Michael Ruhlman. Hiking Culture Enterprise Co., Ltd. ISBN:978-986-6026-20-1
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| midterm exam(包含術科和學科)midterm exam(包含術科和學科) midterm exam (including technical subjects and disciplines) |
30 | |
| final exam(包含術科和學科)final exam(包含術科和學科) final exam (including technical subjects and subjects) |
30 | |
| 小考小考 Quiz |
10 | |
| 出席和平時製作出席和平時製作 Attend and make peace |
20 | |
| 實作報告實作報告 Implementation report |
10 |
