1.廚房安全衛生概念/了解西餐廚房的架構與運作/廚房職場倫理
2.西餐基本刀工/基本肉類的加工
3.精通基本五大類醬汁的製作與運用
4.各國知名的菜系烹調
5.進入職場至少可以勝任3廚或2廚的工作
The kitchen safety and food sanitation concept To understand western kitchen structure and operation Basic knife skills Five basic sauce practice and application Famous menu implementation and introduced Into the workplace be competent commis3 or commis2 position

1. Kitchen safety and hygiene concepts/Understanding the structure and operation of Western kitchens/Kitchen workplace ethics
2. Basic knife skills for Western food/basic meat processing
3. Be proficient in the production and application of the five basic categories of sauces
4. Famous cuisines from various countries
5. When entering the workplace, you can at least be qualified to work as a 3rd or 2nd chef.
The kitchen safety and food sanitation concept To understand western kitchen structure and operation Basic knife skills Five basic sauce practice and application Famous menu implementation and introduced Into the workplace be competent commis3 or commis2 position

課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務基礎準備工作、基礎刀工與標準傳統西式菜餚之烹調。

The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand the basic preparations of Western cooking, basic knife skills and the cooking of standard traditional Western dishes.

品度書局-專業西餐上.下册

Pindu Bookstore-Professional Western Food Volume 1 and 2