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. Introduction and calculation of baked goods 2. Baking materials
3. Bread processing technology 4. Fermentation effect of bread
5. Cake processing principles 6. Various cake processing technologies
7. Introduction to Western Desserts 8. Processing of pies, waffles and puffs
9. Introduction to Chinese Desserts 10. Classification and Processing Technology of Biscuits
11. Frozen dough 12. Baked food packaging
13. Quality, hygiene and safety of baked goods
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 Twelfth Edition, 1999, Chinese Grain Food Industry Research Institute, American Wheat Association.
2. Cakes and Pastries, revised fourth edition, 2001, Chinese Grain Food Industry Research Institute, American Wheat 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 usual results |
40 | 報告成績平均 |
| 學期考成績學期考成績 Semester exam results |
30 | 筆試成績 |
