課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand Western kitchen work.
課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務基礎準備工作、基礎刀工與標準傳統西式菜餚之烹調。
The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand the basic preparations of Western cooking, basic knife skills and the cooking of standard traditional Western dishes.
品度書局-專業西餐上.下册
專業主廚 第九版
Pindu Bookstore-Professional Western Food Volume 1.2
Professional Chef 9th Edition
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance |
40 | |
| 期末成果展期末成果展 Final Achievements Exhibition |
30 | |
| 期中考期中考 midterm exam |
30 |
