1 第⼀周 進入廚房前的服儀標準/安全衛⽣/課程講解/評分標準/廚具器具的認識/課程注意須知/分組/組⻑
遴選
2 第⼆~三周 學理課程
3 1.職場倫理第⼀節⼯作態度與職場倫理第⼆節職場倫理與道德第三節養成應有的⼯作態度 2.餐廚美學第
2021/1/4 授課計劃2288廚藝基礎
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⼀節 廚藝中的視覺傳達設計/⾊彩學/⾯積/留⽩/⾊彩意象與聯想/識別性 3.餐飲與廚房衛⽣安全⼀、健康管
理⼆、衛⽣習慣三、衛⽣教育⼀、⽣物性危害的認識與防範(⼆)病毒(三)黴菌(四)寄⽣蟲⼆、天然化學毒
素的認識與防範 (三)鯖⿂毒素(四)植物性毒素 三、⼈⼯合成物質的認識與防範(⼀)食品添加物
4 中餐基礎廚藝
5 ⻄餐基礎廚藝
6 烘焙基礎廚藝1 Week 1 Service standards/Safety health/Course explanation/rating standards/Keyware and equipment recognition/Course attention should be known/Sorted/Sorted
Selection
2 Week 3 ⼆~3 Science Course
3 1. Working attitudes in the first part of the job ethics and the third part of the job ethics and the third part of the job ethics and the work attitudes in the third part of the job ethics and morals 2. Restaurant Arts
2021/1/4 Course Plan 2288 Basics of Chef Art
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1. Visualization design/color learning/surface/remaining/color imagery and connection/identity in kitchen 3. Health safety in dining and kitchen 1. Health management
⼆, hygiene habits 3. Health education 1. Awareness and prevention of biological hazards (⼆) Viruses (III) Bacteria (IV) Parasitic cervix, natural chemical poisons
Identification and prevention of ingredients (III) Idiots (IV) Phytoxins (IV) Identification and prevention of synthetic substances (I) Food additives
4 Chinese basic cooking art
5 ⻄Food food and basic cooking art
6 Baking base cooking art
理解西餐烹飪的基本原理，環境及器具的認識，衛生與安全的重要性，從廚藝基礎開始，切割刀工，基本烹飪法，傳統的基本菜式瞭解。
Understand the basic principles of Western cuisine, the understanding of environment and utensils, the importance of hygiene and safety, starting with the basics of cooking art, cutting knife skills, basic cooking methods, and traditional basic dishes.
揚智出版社
廚藝概論
Yangzhi Publishing House
Overview of the art
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
40 | 請假或曠課超過3次考試扣考(不及格論)除喪假外/遲到2次算曠課一次 |
| 期中考基礎刀工/烹飪/筆試期中考基礎刀工/烹飪/筆試 Midterm exam basic knife work/cooking/pentry test |
25 | 基礎刀工/烹飪/筆試 |
| 期末考期末考 Final exam |
25 | 烹飪實作 |
