2566 - 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 management
2. Understand the production principle of various cakes, west and middle
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 qualities, food operation and process management, improve theoretical and practical skills, and be able to make general noodles with pleasure. The course will also enable students to implement knowledge of food preparation basics and health safety, be familiar with various food characteristics, concentrate on preparation techniques, and temperature control.
參考書目 Reference Books
自編教材與講義
Self-edited textbooks and lectures
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
實作成品 Finished product |
25 | |
|
學習態度 Learning attitude |
25 | |
|
衛生清潔 Health and cleanliness |
25 | |
|
二次考試成果 Second test results |
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: 2566
- 學分 Credit: 0-3
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上課時間 Course Time:Monday/5,6,7,8[ICE101]
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授課教師 Teacher:張淑玲
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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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