一、焙食品概論、計算 二、烘焙材料
三、麵包類加工技術 四、麵包的醱酵作用
五、蛋糕類加工原理 六、各類蛋糕加工技術
七、西式點心概論 八、派類、鬆餅、泡芙加工
九、中式點心概論 十、餅乾類之分類與加工技術
十一、冷凍麵糰 十二、烘焙食品包裝
十三、烘焙食品品質、衛生與安全1. Overview and calculation of baked goods 2. Baking materials
3. Bread processing technology 4. The heat fermentation effect of bread
5. Principles of cake processing 6. Various cake processing techniques
7. Overview of Western-style pungent 8. Schools, loose puffs, puff processing
9. Overview of Chinese-style centrifugal 10. Classification and processing technology of prunes and dry types
11. Cold noodles 12. Baked goods packaging
13. Baked goods quality, hygiene and safety
1.食用麵包製作技術 第十二版,1999,中華榖類食品工業研究所、美國小麥協會。
2.蛋糕與西點 修訂四版,2001, 中華榖類食品工業研究所、美國小麥協會。
1. Edible bread making technology 12th edition, 1999, China Institute of Visual Food Industry, American Primary School Association.
2. Cake and West Point Revised Fourth Edition, 2001, China Institute of Visual Food Industry, American Primary School Association.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考成績期中考成績 Midterm exam results |
30 | 筆試成績 |
| 平時成績平時成績 Regular achievements |
40 | 報告成績平均 |
| 學期考成績學期考成績 Year exam results |
30 | 筆試成績 |
