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 cooperate with the internationalization of catering services, with beverage preparation capabilities, and focuses on creative beverage regulation and development and bar practice operations. Through practical practice operations, we can improve beverage regulation skills. During the course, the progress can be adjusted according to the students' learning status, and the bar equipment and wine materials are introduced, basic process instructions are explained, safety and hygiene instructions, knife work and decoration operations are introduced; the regulation method is introduced and implemented, including direct injection method, floating method, and snatching method. Methods, electric mixing methods, mixing methods, etc. carry out practical training and discussion to enhance the independent bar operation and management capabilities of bars and become professional bar operators.
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 the basic techniques of wine-making
2. Understand the basic types of wine
3. Introduce the concept of daily wine
4. Encourage students to get the wine test certificate
教師自編教材
Teachers' self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 期中考期中考 Midterm exam |
20 | |
| 個人、組別成品製作個人、組別成品製作 Personal, set finished product production |
30 | |
| 期末考期末考 Final exam |
20 | |
| 課堂筆記作業課堂筆記作業 Classroom notes |
30 |
