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
Job Ethics
Restaurant Art
Dining and kitchen health safety
Diet nutrition concept
Conclusion and industry development of catering
Cooking techniques
Important product introduction
Art equipment and equipment
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.
揚智文化,2016.10
廚藝基礎
Suozhi Culture, 2016.10
Cooking Art Foundation
| 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 | 分組(實作考試) |
| 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 | 分組(實作考試) |
