週次Week 日期Date 內容主題Course Topics and Contents
指定閱讀資料 Course Reading Materials
1 105.09.14 分組、烘焙食品概論、烘焙材料、烘焙計算、、
2 105.09.21 烘焙技術士檢定介紹、麵包製作加工原理與技術
3 105.09.28 蛋糕類製作加工原理與技術、西式點心概論、中式點心概論
4 105.10.05 實作：戚風蛋糕捲
5 105.10.12 實作：香蔥麵包
6 105.10.19 實作：蔥油餅
7 105.10.26 實作：葡萄乾土司
8 105.11.02 校慶停課
9 105.11.09 期中考（交實作報告）實作：漢堡麵包
10 105.11.16 實作：海綿蛋糕
11 105.11.23 實作：乳酪蛋糕
12 105.11.30 實作：冰箱小西餅
13 105.12.07 實作：花式麵包
14 105.12.14 實作：蛋塔
15 105.12.21 實作：起士火腿土司
16 105.12.28 實作：披薩
17 106.01.04 實作：芝麻香蔥棒
18 106.01.11 學期考(書面報告－目前台灣烘焙業的危機與轉機) （交實作報告）

Week Date Date Content Topic Course Topics and Contents
Specified reading materials Course Reading Materials
1 105.09.14 Grouping, introduction to baked goods, baking materials, baking calculations,,
2 105.09.21 Introduction to baking technician certification, bread making and processing principles and techniques
3 105.09.28 Principles and techniques of cake making and processing, introduction to Western snacks, and introduction to Chinese snacks
4 105.10.05 Implementation: Chiffon Cake Roll
5 105.10.12 Implementation: Chive Bread
6 105.10.19 Implementation: Scallion Pancakes
7 105.10.26 Implementation: Raisin Toast
8 105.11.02 Classes closed for school anniversary
9 105.11.09 Mid-term exam (submit practical report) practice: hamburger buns
10 105.11.16 Implementation: sponge cake
11 105.11.23 Implementation: Cheesecake
12 105.11.30 Implementation: refrigerator cakes
13 105.12.07 Implementation: Fancy Bread
14 105.12.14 Implementation: Egg Tower
15 105.12.21 Implementation: cheese ham toast
16 105.12.28 Implementation: Pizza
17 106.01.04 Implementation: sesame and chive sticks
18 106.01.11 Semester Exam (Written Report - The Current Crisis and Turnaround of Taiwan’s Baking Industry) (Submit a practical report)

烘焙學/華格納出版

Baking/Wagner Publishing