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
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
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| midterm exam(包含術科和學科)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(包含術科和學科) final exam (including physics and academic subjects) |
30 | |
| 小考小考 Small exam |
10 | |
| 出席和平時製作出席和平時製作 Attendance in peacetime production |
20 | |
| 實作報告實作報告 Actual Report |
10 |
