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 Date Content Topic Course Topics and Contents
Specified reading materials Course Reading Materials
1 106.09.20 Grouping, introduction to baked goods, baking materials, baking calculations,,
2 106.09.27 Introduction to baking technician certification, bread making and processing principles and techniques
3 106.10.04 One day off for Mid-Autumn Festival
4 106.10.11 Implementation: Chiffon Cake
5 106.10.18 Implementation: Hamburger buns
6 106.10.25 Implementation: red bean bread
7 106.11.01 Implementation: Scong
8 106.11.08 Implementation: Raisin Toast
9 106.11.15 Mid-term exam (submit practical report)
10 106.11.22 Implementation: sponge cake
11 106.11.29 Implementation: Light Cheesecake
12 106.12.06 Implementation: refrigerator cakes
13 106.12.13 Implementation: Fancy Bread
14 106.12.20 Implementation: Almond Crisps
15 106.12.27 Implementation: cheese ham toast
16 107.01.03 Implementation: Pizza
17 107.01.10 Practice: Principles and techniques of cake making and processing, introduction to Western snacks, and introduction to Chinese snacks
18 107.01.17 Semester Exam (Written Report - The Current Crisis and Turnaround of Taiwan’s Baking Industry) (Submit a practical report)

烘焙學/華格納出版

Baking/Wagner Publishing