中餐烹調之課程可讓學生對中餐烹飪的基本技術，原理及應用有深入的了解。中餐實作課程能讓學生透過實際作料理的經驗進而了解中餐與西餐烹調手法差異之處
1.廚房安全規定及衛生規範 2.認識基本食材 3.廚藝原理 4.料理的藝術
此課程將使學生培養紮實的基礎能力，以利將來應用於進階中餐烹調。熟悉烹調的科學原理及藝術後，為將來在菜色的創意呈現或是風味改進培養深厚的實力。本課程中將詳細解說示範各式各樣中餐烹調中所用的高湯、沾醬、炒醬、醬料等的製做與運用。並採用無限制操作方式，讓學生能充分發揮烹飪相關能力。藉此課程讓學生瞭解中式料理的種類與菜系，加強學生對中餐烹調的各種烹調技巧與方法。並訓練學生如何配製與烹調大量食物的技術，增進學生對團體膳食及個人膳食應用與實用。The course of Chinese cuisine can give students an in-depth understanding of the basic techniques, principles and applications of Chinese cuisine. The Chinese cuisine practice course allows students to understand the differences in the cooking techniques between Chinese and Western cuisine through their experience in actual cooking.
1. Kitchen safety regulations and hygiene regulations 2. Know basic ingredients 3. Principles of cooking 4. Art of cooking
This course will enable students to develop practical basic abilities to facilitate application in advanced Chinese cuisine. After being familiar with the scientific principles and art of cooking, we will cultivate deep practical strength in the creative presentation of the dishes or the flavor improvement. In this course, we will explain in detail the preparation and use of high-soup, soy sauce, stir-fried sauce, sauce, etc. used in various Chinese cuisine cooking. It also adopts unlimited operation methods to allow students to fully realize the cooking-related abilities. This course allows students to understand the types and cuisines of Chinese cuisine, and strengthen students' various cooking techniques and methods for Chinese cuisine. And train students in how to prepare and cook large amounts of food to improve students' application and practical application of group and personal diet.
1.認識中餐烹飪所需工具、刀具、設備、維護及廚房規劃。
2.瞭解廚務工作所需的安全維護及衛生安全基本概念。
3.學習中餐烹飪所需的刀工、醃製、擺盤及烹調方法。
4.瞭解中餐各式菜餚發展與源由。
5.練習烹飪中餐各樣家常菜餚及學習品評。
1. Understand the tools, knives, equipment, maintenance and kitchen planning required for Chinese cooking.
2. Understand the basic concepts of safety maintenance and health safety required for cooking.
3. Learn the knife skills, marinating, plating and cooking methods required for Chinese cooking.
4. Understand the development and resources of various Chinese dishes.
5. Practice and review all kinds of home-cooked dishes and learning tastes for Chinese food.
自編教材
Self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
20 | |
| 上課態度上課態度 Class Presentation |
30 | |
| 期中考期中考 Midterm exam |
20 | |
| 期末考期末考 Final exam |
30 |
