2553 - 調酒學 英授 Taught in English
Mixology of Bartending
教育目標 Course Target
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 will have practical experience in bar operations. By understanding the six major base liquors, gin, rum, vodka, whiskey, brandy, tequila, various liqueurs and various syrups, they will understand the methods and techniques of making cocktails. Through five preparation methods, direct injection method, direct injection floating method, stirring method, electric stirring method and shaking method, you can understand the allusions and mysteries of various cocktail preparations through practical operations.
課程概述 Course Description
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 basic bartending techniques
2. Understand the basic types of bartending
3. Inspire students to use the concept of bartending
4. Encourage students to obtain bartending licenses
參考書目 Reference Books
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
Beverage Management Theory and Practice by Wei Guizhen, Sun Jianping and Xu Zhifen Huatai Culture
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
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期中考 midterm exam |
30 | |
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課堂參與(互動) Class participation (interaction) |
30 | |
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期末考 final exam |
40 |
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: 2553
- 學分 Credit: 2-0
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上課時間 Course Time:Monday/2,3,4[M215]
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授課教師 Teacher:張立功
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修課班級 Class:餐旅系2
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選課備註 Memo:不開放輔系生與推廣部修課
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