2558 - 西餐烹調 英授 Taught in English
Western Practical Culinary
教育目標 Course Target
理解西餐烹飪的基本原理，環境及器具的認識，衛生與安全的重要性，從廚藝基礎開始，切割刀工，基本烹飪法，傳統的基本菜
式。基礎準備工作，基本刀工，標準菜式烹飪。
Understand the basic principles of Western cooking, understanding of the environment and utensils, the importance of hygiene and safety, starting from the basics of cooking, cutting and knife skills, basic cooking methods, and traditional basic dishes
Mode. Basic preparation work, basic knife skills, and cooking standard dishes.
課程概述 Course Description
課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務基礎準備工作、基礎刀工與標準傳統西式菜餚之烹調。
The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand the basic preparations of Western cooking, basic knife skills and the cooking of standard traditional Western dishes.
參考書目 Reference Books
自編講義
Self-compiled handouts
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
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上課筆記 class notes |
25 | |
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實作成品 Implemented finished product |
25 | |
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學習態度 learning attitude |
25 | |
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衛生清潔 Hygiene and cleanliness |
25 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2558
- 學分 Credit: 3-0
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上課時間 Course Time:Friday/5,6,7,8[ICE101]
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授課教師 Teacher:蔣念潔
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修課班級 Class:餐旅系3
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選課備註 Memo:不開放推廣部與輔系生修課
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