■ 課程目標 (Course Objectives)
期待上完課程學生可針對烹飪的基本技術，原理及應用有初步的了解，最為將來進接廚義課程的應用或是舉辦function的廚藝基礎:
1.廚房安全規定及衛生規範
2.認識基本食材
3.廚藝原理
4.料理的藝術
■ 課程內涵 (Course Contents)
此課程將使學生培養紮實的基礎能力，以利將來應用於進階西餐或是中餐烹調。熟悉烹調的科學原理及藝術後，為將來在菜色的創意呈現或是風味改進培養深厚的實力。本課程中將詳細解說示範各式各樣中，西餐烹調中所用的高湯、沾醬、炒醬、醬料等的製做與運用。並採用無限制操作方式，讓學生能充分發揮烹飪相關能力。藉此課程讓學生瞭解中，西式料理的種類與菜系，加強學生對中，西餐烹調的各種烹調技巧與方法。並訓練學生如何配製與烹調大量食物的技術，增進學生對團體膳食及個人膳食應用與實用。
■ Course Objectives
I hope that students who have finished the course can have a preliminary understanding of the basic techniques, principles and applications of cooking. The most important thing is to enter the application of the cookery course or the basics of the function:
1. Kitchen safety regulations and hygiene regulations
2. Understand basic food ingredients
3. Principle of cooking art
4. Art of cooking
■ Course Contents
This course will enable students to develop practical basic abilities to facilitate application in advanced Western or Chinese cuisine. After being familiar with the scientific principles and art of cooking, we will cultivate deep practical strength in the creative presentation of the dishes or the flavor improvement. In this course, we will explain in detail the preparation and use of various types and styles, such as high-soy sauce, sauce, fried sauce, sauce, etc. used in Western cuisine cooking. It also adopts unlimited operation methods to allow students to fully realize the cooking-related abilities. This course allows students to understand the types and cuisines of Chinese and Western cuisine, and strengthen students' various cooking techniques and methods for Chinese and Western cuisine. And train students in how to prepare and cook large amounts of food to improve students' application and practical application of group and personal diet.
理解西餐烹飪的基本原理，環境及器具的認識，衛生與安全的重要性，從廚藝基礎開始，切割刀工，基本烹飪法，傳統的基本菜式瞭解。
Understand the basic principles of Western cuisine, the understanding of environment and utensils, the importance of hygiene and safety, starting with the basics of cooking art, cutting knife skills, basic cooking methods, and traditional basic dishes.
自編教材(作者:張桔菖)
Self-edited textbook (author: Zhang Juchang)
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時出席率(態度/實習)平時出席率(態度/實習) Attendance rate in normal times (temporal/realistic) |
30 | 1-課程過程嚴禁使用手機，第一次者「警告」，第二次者「當」. |
| 期中考成績期中考成績 Midterm exam results |
20 | 學科試題OR課程相關技術重點申論 |
| 期末考(書面/口頭)成績(17週當天繳交)期末考(書面/口頭)成績(17週當天繳交) Final exam (letter/neck) achievements (paid on the 17th week) |
20 | 1書面報告10% (1)-學期實習心得需手寫(手冊)。(2)-期末考的菜單SOP製作表(手冊)繳交。2- 期末個人口頭報告10%.每人須3分鐘做心得報告。3-抽(18週)期末考題以上逾期或未到無考試者，期末不以計分。 |
| 期末成果展成績(邀請師長或來賓(請自備碗筷))期末成果展成績(邀請師長或來賓(請自備碗筷)) Final results exhibition results (invite the teacher or come to pay (please prepare the dishes and chopsticks)) |
30 | 1.每人需以醬汁量化方式製作10人份菜餚2. 菜品製作評分項目有工作衛生、火侯、調衛、刀工、取量、觀感。3. 每位考試製作時間為50分鐘。4. 18週為成果展週 (包含前處理及事後區域打掃) |
