2567 - 點心製作 英授 Taught in English
Professional Baking
教育目標 Course Target
1.瞭解餐廳經營管理之理論與實務
2.認識各種蛋糕、西點及中點之製作原理
3.認識各種烘焙材料及特性
4.瞭解各種烘焙材料與器具之操作
1. Understand the theory and practice of restaurant operation and management
2. Understand the making principles of various cakes, pastries and pastries
3. Understand various baking materials and characteristics
4. Understand the operation of various baking materials and utensils
課程概述 Course Description
培養優良的工作素養，食物操作和流程管理，使理論和實際技能提昇，能製作一般的麵食類點心。課程也將使學生落實食物製備基礎所學及衛生安全的知識，熟悉各種食材特性，點心製備的技術，及溫度控制。
Cultivate excellent work literacy, food operation and process management, improve theoretical and practical skills, and be able to make general pasta snacks. The course will also enable students to implement the basic knowledge of food preparation and hygiene and safety, and become familiar with the properties of various ingredients, dessert preparation techniques, and temperature control.
參考書目 Reference Books
自編教材與講義
Self-compiled teaching materials and 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: 2567
- 學分 Credit: 0-3
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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4
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選課備註 Memo:不開放輔系與推廣部隨班附讀。
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