1.讓學生了解目前市場餐廳與烘焙業的關係與經營趨勢
2.將餐飲經營理論與市場實務結合
3.提升學生實作的能力，學習品質控管
4.課程導入部分法式藍帶點心1. Let students understand the current relationship and business trends between restaurants and baking industry in the market
2. Integrate catering business theory with market practice
3. Improve students’ practical ability and learn quality control
4. The course introduces some French Cordon Bleu pastries
培養優良的工作素養，食物操作和流程管理，使理論和實際技能提昇，能製作一般的麵食類點心。課程也將使學生落實食物製備基礎所學及衛生安全的知識，熟悉各種食材特性，點心製備的技術，及溫度控制。
Cultivate excellent work literacy, food operation and process management, improve theoretical and practical skills, and be able to make general pasta snacks. The course will also enable students to implement the basic knowledge of food preparation and hygiene and safety, and become familiar with the characteristics of various ingredients, dessert preparation techniques, and temperature control.
自編講義教材
Self-compiled lecture materials
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 實作成品實作成品 Implemented finished product |
25 | |
| 學習態度學習態度 learning attitude |
25 | |
| 衛生清潔衛生清潔 Hygiene and cleanliness |
25 | |
| 考試成果考試成果 Exam results |
25 |
