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
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 characteristics of various ingredients, dessert preparation techniques, and temperature control.
自編教材與講義
Self-compiled teaching materials and handouts
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 實作成品實作成品 Implemented finished product |
25 | |
| 學習態度學習態度 learning attitude |
25 | |
| 衛生清潔衛生清潔 Hygiene and cleanliness |
25 | |
| 二次考試成果二次考試成果 Second exam results |
25 |
