週次Week 日期Date 內容主題Course Topics and Contents
指定閱讀資料 Course Reading Materials
1 109.09.16 分組、烘焙食品概論、烘焙材料、烘焙計算、
2 109.09.23 烘焙技術士檢定介紹、麵包製作加工原理與技術
3 109.09.30 實作:戚風蛋糕
4 109.10.07 實作:漢堡麵包
5 109.10.14 實作:蔥油餅
6 109.10.21 實作:紅豆麵包
7 109.10.28 實作:蒜香司康
8 109.11.04 實作:葡萄乾土司
9 109.11.11 期中考(交實作報告)
10 109.11.18 實作:海綿蛋糕
11 109.11.25 實作:乳酪塔
12 109.12.02 實作:冰箱小西餅
13 109.12.09 實作:花式麵包
14 109.12.16 實作:杏仁脆片
15 109.12.23 實作:起士火腿土司
16 109.12.30 實作:發麵燒餅
17 110.01.07 實作:蛋糕類製作加工原理與技術、西式點心概論、中式點心概論
18 110.01.14 學期考(書面報告-目前台灣烘焙業的危機與轉機) (交實作報告)
Week Date Content Topics and Contents
Specify reading materials Course Reading Materials
1 109.09.16 Sub-group, baked goods overview, baking materials, baking calculations,
2 109.09.23 Baking Technician’s Certification Introduction, Bread Manufacturing and Processing Principles and Techniques
3 109.09.30 Implementation: Qifeng Cake
4 109.10.07 Implementation: Hanbao bread
5 109.10.14 Implementation: Pulmonary oil
6 109.10.21 Implementation: Red Bean Bread
7 109.10.28 Implementation: Sakone Garlic
8 109.11.04 Implementation: Raisin Toast
9 109.11.11 High School Entrance Examination (Submission Report)
10 109.11.18 Implementation: Sea Cake
11 109.11.25 Implementation: Cheese Tower
12 109.12.02 Implementation: Refrigerator Small Western-Care
13 109.12.09 Implementation: Fancy bread
14 109.12.16 Implementation: Almond Crispy Slices
15 109.12.23 Implementation: Qishi Ham Toast
16 109.12.30 Implementation: Noodle Pork
17 110.01.07 Practice: cake production and processing principles and techniques, Western-style oral pronunciation overview, Chinese-style oral pronunciation overview
18 110.01.14 Periodic Examination (Book Report - Current Crisis and Transfer in Taiwan's Baking Industry) (Serial Report)
烘焙學/華格納出版
Baking Studies/Huagna Publishing
評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
---|---|---|
出席出席 Attend |
15 | 缺席1次扣2% |
實作報告實作報告 Actual Report |
30 | 缺交1次扣15%,遲交1次5% |
學習態度學習態度 Learning attitude |
25 | 視上課學習情況給分 |
期末書面報告期末書面報告 Final period written report |
30 | 相關要求書面資料說明 |