熟悉各類基酒基本知識及其調製應用,包含基酒的基本釀造知識,製作過程,酒吧調酒應用等等,還有吧檯的實用調酒及變化,並於期末練習創作調酒,在訓練一學期之後,讓同學具備設計飲品的能力.Familiar with the basic knowledge of various base wines and their mixing applications, including basic brewing knowledge of base wines, production processes, bar bartending applications, etc., as well as practical bartending and changes at the bar, and practice creative bartending at the end of the term. During the training After one semester, students will have the ability to design drinks.
1.熟悉調酒基本技術
2.認識調酒基本類型
3.引發學生活用調酒概念
4.鼓勵學生考取調酒證照
1. Familiar with basic bartending techniques
2. Understand the basic types of bartending
3. Inspire students to use the concept of bartending
4. Encourage students to obtain bartending licenses
飲品調製美學-朱州哲
Beverage preparation aesthetics-Zhu Zhouzhe
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時出席與操作平時出席與操作 Daily attendance and operation |
40 | 出席與操作參與 |
| 期中報告期中報告 interim report |
30 | 期中報告 |
| 期末創作調酒期末創作調酒 Final cocktail creation |
30 | 期末創作調酒 |
