課程主要在廚藝基礎課程之西餐烹調再進階學習。並配合示範教學及學生實務操作，使學生更認識西餐廚務工作The course mainly focuses on advanced learning of Western food cooking in the basic cooking course. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand Western kitchen work.
課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務基礎準備工作、基礎刀工與標準傳統西式菜餚之烹調。
The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand the basic preparations of Western cooking, basic knife skills and the cooking of standard traditional Western dishes.
品度書局-專業西餐上.下册
專業主廚 第九版
Pindu Bookstore-Professional Western Food Volume 1.2
Professional Chef Ninth Edition
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance |
30 | 遲到兩次視同曠課1次/曠課三次平時成績不及格/五次課程未上課(包含請假)就扣考學期成績不及格論 |
| 期末成果展期末成果展 Final Achievements Exhibition |
30 | |
| 期中考期中考 midterm exam |
30 | |
| 學習態度(包含清潔工作團隊合作)學習態度(包含清潔工作團隊合作) Learning attitude (including teamwork in cleaning work) |
10 |
