1.具備餐飲廚藝職務工作之能力。
2.具備良好衛生從業知識與操作習慣。
3.具備中餐菜餚烹飪基礎能力。1. Have the ability to prepare for dining, cooking and art work.
2. Have good health knowledge and operational habits.
3. Have basic skills in preparing Chinese dishes.
1.認識中餐烹飪所需工具、刀具、設備、維護及廚房規劃。
2.瞭解廚務工作所需的安全維護及衛生安全基本概念。
3.學習中餐烹飪所需的刀工、醃製、擺盤及烹調方法。
4.瞭解中餐各式菜餚發展與源由。
5.練習烹飪中餐各樣家常菜餚及學習品評。
1. Understand the tools, knives, equipment, maintenance and kitchen planning required for Chinese cooking.
2. Understand the basic concepts of safety maintenance and health safety required for cooking.
3. Learn the knife skills, marinating, plating and cooking methods required for Chinese cooking.
4. Understand the development and resources of various Chinese dishes.
5. Practice and review all kinds of home-cooked dishes and learning tastes for Chinese food.
自編講義
Self-edited lecture
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時平時 Regular |
40 | |
| 期中期中 Midterm |
20 | |
| 期末期末 End of the period |
20 | |
| 出席出席 Attend |
20 |
