本課程希望讓選修本課程之同學具有吧檯操作之實務經驗，經由認識六大基酒，琴酒(Gin)、蘭姆酒(Rum)、伏特加(Vodka)、威士忌(Whisky)、白蘭地(Brandy)、龍舌蘭(Tequila)，各種香甜酒(Liqueur)與各式糖漿(Syrup)，瞭解機尾酒調製的方法和精隨。經由五種調製方法，直接注入法、直接注入之飄浮法、攪拌法、電動攪拌法與搖盪法，經由實務操作領略各種雞尾酒調製時的典故與奧秘。This course hopes that students who choose this course can have practical experience in bar operation. By knowing six major base wines, Gin, Rum, Vodka, Whisky, Brandy, Tequila, various sweet wines and various sugar stews, we can understand the methods and excellence of making machine tailor wines. Through five kinds of cooking methods, direct injection method, direct injection float method, mixing method, electric mixing method and sniffing method, various chicken tails are summarized through practical operations.
1.熟悉調酒基本技術
2.認識調酒基本類型
3.引發學生活用調酒概念
4.鼓勵學生考取調酒證照
1. Familiar with the basic techniques of wine-making
2. Understand the basic types of wine
3. Introduce the concept of daily wine
4. Encourage students to get the wine test certificate
飲料管理理論與實務 韋桂珍、孫建平與許智芬和著 華泰文化
Drink Management Theory and Practice Wei Guizhen, Sun Jianping and Xu Zhifen He Huatai Culture
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
30 | |
| 課堂參與(互動)課堂參與(互動) Class Participation (Interaction) |
30 | |
| 期末考期末考 Final exam |
40 |
