使學生們充分瞭解肉品原料特性與加工理論，藉由實際操作過程瞭解肉品加工理論與技術的相互應用，並瞭解肉品的製造是一種結合衛生安全、科學及藝術的過程。Enable students to fully understand the characteristics of meat raw materials and processing theory, understand the mutual application of meat processing theory and technology through actual operation, and understand that meat manufacturing is a process that combines health safety, science and art.
使學生們充分瞭解肉品原料特性與加工理論，藉由實際操作過程瞭解肉品加工理論與技術的相互應用，並瞭解肉品的製造是一種結合衛生安全、科學及藝術的過程。
Enable students to fully understand the characteristics of meat raw materials and processing theory, understand the mutual application of meat processing theory and technology through actual operation, and understand that meat manufacturing is a process that combines health safety, science and art.
自編教材
Self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時分數平時分數 Regularity |
35 | 出席率(25%)、實驗態度(10%)、值日組(加/扣分)；遲到 30 分鐘以上算曠課，曠課達三次(含)以上，學期成績不及格 |
| 實驗報告實驗報告 Experimental Report |
35 | 請假、缺課仍要準時交報告(遲交報告以60分計算、2週內未補交以零分計算) |
| 期末考試期末考試 Final exam |
30 |
