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 is mainly in the basic course of Western cuisine cooking and further advanced learning. And cooperate with demonstration teaching and student practice operations to make students more aware of Western restaurant 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 allowing students to understand the understanding of kitchen equipment and tools, kitchen safety and hygiene standards, as well as the use of knives and small equipment. From theoretical knowledge to actual operation, students are divided into cross-operation exercises through simple and clear explanations and detailed step-by-step instructions. It also cooperates with demonstration teaching and student practice operations to enable students to better understand the basic preparation work of Western restaurants, basic tooling and standard traditional Western dishes.
品度書局-專業西餐上.下册
專業主廚 第九版
Pindu Book Bureau-Professional Western Food Volume 1.2
Professional Main Factory Ninth Edition
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
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 results 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 cleaning work team cooperation) |
10 |
