2551 - 中餐烹調 英授 Taught in English
Basic Chinese Cooking Techniques
教育目標 Course Target
1.具備餐飲廚藝職務工作之能力。
2.具備良好衛生從業知識與操作習慣。
3.具備中餐菜餚烹飪基礎能力。
1. Have the ability to prepare for dining, cooking and art work.
2. Have good health knowledge and operational habits.
3. Have basic skills in preparing Chinese dishes.
課程概述 Course Description
1.認識中餐烹飪所需工具、刀具、設備、維護及廚房規劃。
2.瞭解廚務工作所需的安全維護及衛生安全基本概念。
3.學習中餐烹飪所需的刀工、醃製、擺盤及烹調方法。
4.瞭解中餐各式菜餚發展與源由。
5.練習烹飪中餐各樣家常菜餚及學習品評。
1. Understand the tools, knives, equipment, maintenance and kitchen planning required for Chinese cooking.
2. Understand the basic concepts of safety maintenance and health safety required for cooking.
3. Learn the knife skills, marinating, plating and cooking methods required for Chinese cooking.
4. Understand the development and resources of various Chinese dishes.
5. Practice and review all kinds of home-cooked dishes and learning tastes for Chinese food.
參考書目 Reference Books
自編講義
Self-edited lecture
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
平時 Regular |
40 | |
|
期中 Midterm |
20 | |
|
期末 End of the period |
20 | |
|
出席 Attend |
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
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2551
- 學分 Credit: 3-0
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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:吳松濂/賴瑞榮
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修課班級 Class:餐旅系2
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選課備註 Memo:不開放推廣部與輔系生修課。 ICE101實習廚房上課
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