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 between restaurants and baking industry in the market
2. Integrate catering business theory with market practice
3. Improve students’ practical ability and learn quality control
4. The course introduces some French Cordon Bleu pastries
教師自編教材
Teachers’ own textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 實作成品實作成品 Implemented finished product |
25 | |
| 學習態度學習態度 learning attitude |
25 | |
| 衛生清潔衛生清潔 Hygiene and cleanliness |
25 | |
| 考試成果考試成果 Exam results |
25 |
