2554 - 調酒學 英授 Taught in English
Mixology of Bartending
教育目標 Course Target
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 services, with the ability to prepare beverages, focusing on creative beverages, research and development and bar practice operations, and improve beverages production skills through practical practice operations. 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, 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 strengthen the bar's independent operation and management ability and to strengthen the bar operation and management personnel.
參考書目 Reference Books
教師自編教材
Teachers' self-edited textbooks
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
期中考 Midterm exam |
20 | |
|
個人、組別成品製作 Personal, set finished product production |
30 | |
|
期末考 Final exam |
20 | |
|
課堂作業 Classroom Works |
30 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2554
- 學分 Credit: 0-2
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上課時間 Course Time:Thursday/2,3,4[M215]
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授課教師 Teacher:林淑容
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修課班級 Class:餐旅系2
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選課備註 Memo:不開放輔系、交換生與推廣部隨班附讀。
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