6819 - 餐點製備實作 英授 Taught in English
Food Production Lab
教育目標 Course Target
藉由本課程之設計使學生能夠學習更多元之基礎烹飪技巧，輔以中式烹調、西式烹調與甜點製作為主要學習目標。
Through the design of this course, students can learn more and more basic cooking skills, and use Chinese cooking, Western cooking and dessert making as their main learning goals.
課程概述 Course Description
藉由實際操作讓學生可以學習各式餐點之烹調技巧，並藉課程使學生明白如何選購安全的食材並認識現代化廚房烹調設備與應用。
Through actual operations, students can learn cooking skills at various meals, and through courses, students can understand how to choose safe ingredients and understand modern kitchen cooking equipment and applications.
參考書目 Reference Books
自訂講義
Custom lectures
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時作業 Normal operation |
40 | |
|
出席率 Attendance rate |
20 |
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: 6819
- 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:柯仁全
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修課班級 Class:餐旅碩1,2
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選課備註 Memo:不開放推廣部修課
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