職場倫理 餐廚美學 餐飲與廚房衛生安全 飲食營養概念 餐飲內涵與產業發展 廚藝技法 重要產品介紹 廚藝設備與機具 中餐基礎廚藝 西餐基礎廚藝 烘焙基礎廚藝Work ethics, restaurant art, diet and kitchen hygiene safety, diet nutrition concept, dietary content and industry development, cooking techniques, important product introduction, kitchen equipment and equipment, Chinese food basic kitchen, western food basic kitchen, baking basic kitchen,
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.
揚智出版社
廚藝概論
Yangzhi Publishing House
Overview of the art
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
40 | 請假或曠課3次即扣考(學期成績不及格論) |
| 期中考(中餐實作)期中考(中餐實作) Midterm exam (Chinese food practice) |
30 | |
| 期末考(西餐實作考試)期末考(西餐實作考試) Final exam (Western restaurant practice exam) |
30 |
