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 perform catering and cooking duties.
2. Have good hygiene knowledge and operating habits.
3. Have the basic ability to cook 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 hygiene and safety required for kitchen work.
3. Learn the knife skills, pickling, plating and cooking methods required for Chinese food cooking.
4. Understand the development and origin of various Chinese dishes.
5. Practice cooking various home-cooked Chinese dishes and learn to taste them.
自編講義
Self-compiled handouts
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時平時 Usually |
40 | |
| 期中期中 Midterm |
20 | |
| 期末期末 End of term |
20 | |
| 出席出席 Attend |
20 |
