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 match the internationalization of hotel and hotel service standards and equip you with beverage preparation capabilities, focusing on creative beverage preparation research and development and bar counters.
Practical operations, through practical drills and operations, improve beverage preparation skills. The progress of the course can be adjusted appropriately according to the student's learning status.
Introduction to bar utensils and wine ingredients, basic process instructions, safety and health instructions, knife skills and decoration operations; introduction to brewing methods
Conduct practical drills and discussions with the implementation, including direct injection method, floating method, shaking method, electric stirring method, stirring method, etc., to
Strengthen the independent operation and modulation ability of the bar and develop professional bar operators and managers.

1.熟悉調酒基本技術
2.認識調酒基本類型
3.引發學生活用調酒概念
4.鼓勵學生考取調酒證照

1. Familiar with basic bartending techniques
2. Understand the basic types of bartending
3. Inspire students to use the concept of bartending
4. Encourage students to obtain bartending licenses

教師自編教材

Teachers’ own textbooks