本課程設計為配合餐旅服務水準國際化，具備飲料調製能力，著重於創意飲料調製研發及吧台實務 操作，透過實務演練操作，精進飲料調製技巧。課程中依學生學習狀況可適度調整進度，在吧台器具與酒材介紹、基本流程說明操作、安全衛生說明、刀工與裝飾物操作；調製法介紹與實作，包括直接注入法、飄浮法、搖盪法、電動攪拌法、攪拌法等進行實務演練與討論，以強化吧台獨立作業調製能力，養成專業吧台 操作與管理人員。This course is designed to cooperate with the internationalization of catering and tourism services, and has the ability to prepare beverages. It focuses on creative beverages and research and development and bar practice operations. Through practical practice operations, it is necessary to improve beverages and make adjustment skills. During the course, the progress can be adjusted according to the students' learning status, and the bar equipment and wine materials introduction, basic process instructions and operation, safety and hygiene instructions, knife work and decoration operations; the preparation method introduction and implementation, including direct injection method, floating method, slitting method, electric mixing method, mixing method, etc., is carried out to enhance the bar's independent operation and regulation ability and become a professional bar operation and management personnel.
教師自編教材
Teachers' self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
20 | |
| 個人、組別成品製作個人、組別成品製作 Personal, set finished product production |
30 | |
| 期末考期末考 Final exam |
20 | |
| 課堂作業課堂作業 Classroom Works |
30 |
