課程目標
Assessment Item
1 第一周 進入廚房前的服儀標準/安全衛生/課程講解/評分標準/廚具器具的認識/課程注意須知/分組/組長遴選
2 第二~三周 學理課程
3 1.職場倫理第一節工作態度與職場倫理第二節職場倫理與道德第三節養成應有的工作態度 2.餐廚美學第一節 廚藝中的視覺傳達設計/色彩學/面積/留白/色彩意象與聯想/識別性 3.餐飲與廚房衛生安全一、健康管理二、衛生習慣三、衛生教育一、生物性危害的認識與防範(二)病毒(三)黴菌(四)寄生蟲二、天然化學毒素的認識與防範 (三)鯖魚毒素(四)植物性毒素 三、人工合成物質的認識與防範(一)食品添加物
4 中餐基礎廚藝
5 西餐基礎廚藝
6 烘焙基礎廚藝
Course Target
Assessment Item
1 Week 1 Service standards/safety hygiene/course explanation/rating standards/fare utensils and equipment recognition/course attention should be known/class division/selected by the group leader
2 Second to third weeks Science course
3 1. Work attitude in the first part of the job ethics and the second part of the job ethics and the third part of the ethics and the third part of the job ethics 2. The first part of the restaurant aesthetics visual communication design/color learning/face/white space/color imagery and connection/identity 3. Health safety in the restaurant and kitchen 1. Health management 2. Hygiene habits 3. Hygiene education 1. Awareness and prevention of biological hazards (II) Viruses (II) Bacteria (IV) Parasitic cysts 2. Awareness and prevention of natural chemical toxins (II) Fluid fish toxins (IV) Plant toxins 3. Awareness and prevention of artificial synthetic substances (IV) Food additives
4 Chinese basic cooking art
5 Western food basic cooking art
6 Baking base cooking art
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.
揚智出版社
廚藝概論
Yangzhi Publishing House
Overview of the art
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席出席 Attend |
40 | 缺課或是曠課3次級扣考(不及格論) 喪假除外 |
| 服裝儀容/清潔打掃/器具盤點與維護服裝儀容/清潔打掃/器具盤點與維護 Clothing/cleaning and swiping/utensils and maintenance |
10 | |
| 期中考期中考 Midterm exam |
25 | 基礎刀工/筆試 |
| 期末考期末考 Final exam |
25 | 烹飪實作 |
