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
上課筆記
class notes
25
實作成品
Implemented finished product
25
學習態度
learning attitude
25
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

查看授課大綱 View 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
  • 上課時間 Course Time:
    Friday/5,6,7,8[ICE101]
  • 授課教師 Teacher:
    蔣念潔
  • 修課班級 Class:
    餐旅系3
  • 選課備註 Memo:
    不開放推廣部與輔系生修課
選課狀態 Enrollment Status

目前選課人數 Current Enrollment: 30 人

交換生/外籍生選課登記

請點選上方按鈕加入登記清單,再等候任課教師審核。
Add this class to your wishlist by clicking the button above.