2548 - 廚藝基礎Ⅱ 英授 Taught in English
Basic Culinary Techniques (II)
教育目標 Course Target
期待上完課程學生可針對烹飪的基本技術，原理及應用有初步的了解，最為將來進接廚義課程的應用或是舉辦function的廚藝基礎:
1.廚房安全規定及衛生規範
2.認識基本食材
3.廚藝原理
4.料理的藝術
I hope that students who have finished the course can have a preliminary understanding of the basic techniques, principles and applications of cooking. The most important thing is to enter the application of the cookery course or the basics of the function:
1. Kitchen safety regulations and hygiene regulations
2. Understand basic food ingredients
3. Principle of cooking art
4. Art of cooking
參考書目 Reference Books
輕鬆打造完美廚藝(The ideas and techniques that will make you a better cook). 作者:邁可.魯曼(Michael Ruhlman).遠足文化事業股份有限公司。ISBN:978-986-6026-20-1
The ideas and techniques that will make you a better cook. Author: Michael Ruhlman. Far-foot Culture Business Co., Ltd. ISBN:978-986-6026-20-1
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
midterm exam(包含術科和學科) midterm exam (including physics and academic subjects) |
30 | |
|
final exam(包含術科和學科) final exam (including physics and academic subjects) |
30 | |
|
小考 Small exam |
10 | |
|
出席和平時製作 Attendance in peacetime production |
20 | |
|
實作報告 Actual Report |
10 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
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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: 2548
- 學分 Credit: 0-3
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上課時間 Course Time:Friday/1,2,3,4[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1
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選課備註 Memo:雙號學生上課；輔系生及推廣部不得修課。
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