週次Week 日期Date 內容主題Course Topics and Contents
指定閱讀資料 Course Reading Materials
1 106.09.20 分組、烘焙食品概論、烘焙材料、烘焙計算、、
2 106.09.27 烘焙技術士檢定介紹、麵包製作加工原理與技術
3 106.10.04 中秋節放假一天
4 106.10.11 實作：戚風蛋糕
5 106.10.18 實作：漢堡麵包
6 106.10.25 實作：紅豆麵包
7 106.11.01 實作：司康
8 106.11.08 實作：葡萄乾土司
9 106.11.15 期中考（交實作報告）
10 106.11.22 實作：海綿蛋糕
11 106.11.29 實作：輕乳酪蛋糕
12 106.12.06 實作：冰箱小西餅
13 106.12.13 實作：花式麵包
14 106.12.20 實作：杏仁脆片
15 106.12.27 實作：起士火腿土司
16 107.01.03 實作：披薩
17 107.01.10 實作：蛋糕類製作加工原理與技術、西式點心概論、中式點心概論
18 107.01.17 學期考(書面報告－目前台灣烘焙業的危機與轉機) （交實作報告）
Week Date Content Topics and Contents
Specify reading materials Course Reading Materials
1 106.09.20 Sub-group, baked goods overview, baking materials, baking calculations,
2 106.09.27 Baking Technician's Certification Introduction, Bread Manufacturing and Processing Principles and Techniques
3 106.10.04 Mid-Autumn Festival holiday day
4 106.10.11 Implementation: Qifeng Cake
5 106.10.18 Implementation: Hanbao bread
6 106.10.25 Implementation: Red Bean Bread
7 106.11.01 Implementation: Sikon
8 106.11.08 Implementation: Raisin Toast
9 106.11.15 Midterm exam (submitting the work report)
10 106.11.22 Implementation: Seafood Cake
11 106.11.29 Implementation: Light Cheesecake
12 106.12.06 Implementation: Refrigerator Small Western Breast
13 106.12.13 Implementation: Fancy bread
14 106.12.20 Realization: Almond Crispy Slices
15 106.12.27 Implementation: Qishi Ham Toast
16 107.01.03 Implementation: Pisa
17 107.01.10 Implementation: Principles and techniques of cake production and processing, Western-style oral pronunciation, Chinese-style oral pronunciation
18 107.01.17 Periodic Examination (Book Report - Current Crisis and Transfer in Taiwan's Baking Industry) (Serial Report)
烘焙學/華格納出版
Baking/Huagna Publishing
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
15 | 缺席1次扣2％ |
| 實作報告實作報告 Actual Report |
30 | 缺交1次扣15％，遲交1次5％ |
| 學習態度學習態度 Learning attitude |
25 | 視上課學習情況給分 |
| 期末書面報告期末書面報告 Final period written report |
30 | 相關要求書面資料說明 |
