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 cuisine, the understanding of environment and utensils, the importance of hygiene and safety, starting with the basics of cooking art, cutting knife skills, basic cooking methods, and traditional basic dishes
Mode. Basic preparation, basic tooling, standard cooking.
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 allowing students to understand the understanding of kitchen equipment and tools, kitchen safety and hygiene standards, as well as the use of knives and small equipment. From theoretical knowledge to actual operation, students are divided into cross-operation exercises through simple and clear explanations and detailed step-by-step instructions. It also cooperates with demonstration teaching and student practice operations to enable students to better understand the basic preparation work of Western restaurants, basic tooling and standard traditional Western dishes.
自編講義
Self-edited lecture
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 上課筆記上課筆記 Class Notes |
25 | |
| 實作成品實作成品 Finished product |
25 | |
| 學習態度學習態度 Learning attitude |
25 | |
| 衛生清潔衛生清潔 Health and cleanliness |
25 |
