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: Etiquette standards before entering the kitchen/Safety and hygiene/Course explanation/Grading standards/Knowing of kitchen utensils/Course precautions/Group/Teacher
selection
2 Second to third week academic courses
3 1. Workplace Ethics Section 1 Work Attitude and Workplace Ethics Section 2 Workplace Ethics and Morality Section 3 Developing the Proper Work Attitude 2. Kitchen Aesthetics Section 2
2021/1/4 Teaching Plan 2288 Basics of Cooking
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Section 1: Visual communication design/color science/area/white space/color image and association/recognizability in cooking 3. Catering and kitchen hygiene safety, health management
Physics 2. Hygiene habits 3. Hygiene education 1. Understanding and prevention of physical hazards (2) Viruses (3) Molds (4) Parasites 2. Natural chemical poisons
Understanding and prevention of toxins (3) Scombroid toxin (4) Plant toxins 3. Understanding and prevention of artificial substances (1) Food additives
4 Basic Chinese cooking skills
5 Basic Western Cooking Skills
6 Basic Baking Skills
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 cooking, understanding of the environment and utensils, the importance of hygiene and safety, starting from the basics of cooking, cutting skills, basic cooking methods, and understanding of traditional basic dishes.
揚智出版社
廚藝概論
ALi Publishing House
Introduction to Cooking
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance |
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 Mid-term exam basic knife skills/cooking/written test |
25 | 基礎刀工/烹飪/筆試 |
| 期末考期末考 final exam |
25 | 烹飪實作 |
