2249 - 廚藝基礎
Basic Culinary
教育目標 Course Target
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
https://teacher.thu.edu.tw 2/6
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/Teaming
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
https://teacher.thu.edu.tw 2/6
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. Awareness 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
課程概述 Course Description
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.
參考書目 Reference Books
揚智出版社
廚藝概論
ALi Publishing House
Introduction to Cooking
評分方式 Grading
評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
---|---|---|
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 Mid-term exam basic knife skills/cooking/written test |
25 | 基礎刀工/烹飪/筆試 |
期末考 final exam |
25 | 烹飪實作 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
課程代碼 Course Code |
課程名稱 Course Name |
授課教師 Instructor |
時間地點 Time & Room |
學分 Credits |
操作 Actions |
---|---|---|---|---|---|
必選-2248
|
餐旅系1 林育正 | 四/1,2,3,4[ICE101] | 0-3 | 詳細資訊 Details |
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2249
- 學分 Credit: 0-3
-
上課時間 Course Time:Friday/1,2,3,4[ICE101]
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授課教師 Teacher:林育正
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修課班級 Class:餐旅系1
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選課備註 Memo:雙號學生上課;不開放輔系、交換生與推廣部隨班附讀。
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