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 hospitality service standards and equip students with the ability to prepare beverages. It focuses on the research and development of creative beverage preparations and practical bar operations. Through practical exercises, students can improve their beverage preparation skills. In the course, the pace can be adjusted appropriately according to the student's learning status, including the introduction of bar utensils and wine ingredients, basic process instructions, safety and hygiene instructions, knife skills and decoration operations; introduction and practice of brewing methods, including direct injection, floating, and shaking. Conduct practical drills and discussions on methods, electric mixing methods, stirring methods, etc. to strengthen the independent operation and modulation ability of the bar and develop professional bar operation and management personnel.
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
| 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 Production of individual and group finished products |
30 | |
| 期末考期末考 final exam |
20 | |
| 課堂筆記作業課堂筆記作業 Class Notes Assignment |
30 |
