■ 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
It is expected that after completing the course, students will have a preliminary understanding of the basic techniques, principles and applications of cooking, which will serve as a basis for future application in culinary courses or functions:
1. Kitchen safety regulations and hygiene regulations
2. Know the basic ingredients
3. Principles of cooking
4. The art of cooking

■ Course Contents
This course will enable students to develop solid basic skills that can be used in advanced Western or Chinese cooking in the future. After becoming familiar with the scientific principles and art of cooking, you will develop strong abilities in the creative presentation of dishes or flavor improvement in the future. This course will explain and demonstrate in detail the preparation and use of various stocks, dipping sauces, stir-fry sauces, sauces, etc. used in Chinese and Western cooking. It also adopts unlimited operation methods to allow students to fully develop their cooking-related abilities. This course allows students to understand the types and cuisines of Chinese and Western cuisine, and strengthens students' understanding of various cooking techniques and methods of Chinese and Western cuisine. It also trains students on how to prepare and cook large amounts of food, and enhances students' application and practicality of group meals and individual meals.

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 cooking, understanding of the environment and utensils, the importance of hygiene and safety, starting from the basics of cooking, cutting skills, basic cooking methods, and understanding of traditional basic dishes.

自編教材(作者:張桔菖)

Self-edited textbook (Author: Zhang Juchang)