6815 - 餐點製備實作 英授 Taught in English
Food Production Lab
教育目標 Course Target
進階中餐烹調
進階西餐烹調
進階異國料理烹調
kitchen dessert 製作
當代料理烹調
Advanced Chinese cuisine
Advanced Western cuisine cooking
Advanced foreign cuisine
kitchen dessert
Contemporary cooking
課程概述 Course Description
藉由實際操作讓學生可以學習各式餐點之烹調技巧，並藉課程使學生明白如何選購安全的食材並認識現代化廚房烹調設備與應用。
Through actual operations, students can learn cooking skills at various meals, and through courses, students can understand how to choose safe ingredients and understand modern kitchen cooking equipment and applications.
參考書目 Reference Books
1.進階西餐/kitchen dessert- 老師自己製作教學講義
2.中餐烹調乙級- 群英出版社
3.日本料理- 群英文化
1. Advanced Western food/kitchen dessert- The teacher creates his own teaching instructions
2. Chinese cuisine is grade B-Qunying Publishing House
3. Japanese cuisine - English culture
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
出席率 Attendance rate |
40 | |
|
期中考(中餐實作) Midterm exam (Chinese food practice) |
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: 6815
- 學分 Credit: 0-3
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上課時間 Course Time:Tuesday/5,6,7,8[ICE101]
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授課教師 Teacher:林育正
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修課班級 Class:餐旅碩1,2
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選課備註 Memo:不開放外系、交換生與推廣部附讀修課
交換生/外籍生選課登記
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