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 of restaurants and baking industries in the market
2. Combine the catering management discussion with market practice
3. Improve students' ability to work and learn quality control
4. The course introduces some French blue tips
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 qualities, food operation and process management, improve theoretical and practical skills, and be able to make general noodles with pleasure. The course will also enable students to implement knowledge of food preparation basics and health safety, be familiar with various food characteristics, concentrate on preparation techniques, and temperature control.
自編講義教材
Self-edited teaching materials
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 實作成品實作成品 Finished product |
25 | |
| 學習態度學習態度 Learning attitude |
25 | |
| 衛生清潔衛生清潔 Health and cleanliness |
25 | |
| 考試成果考試成果 Examination results |
25 |
