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 of restaurants and baking industries in the market
2. Combine the catering management discussion with market practice
3. Improve students' ability to work and learn quality control
4. The course introduces some French blue tips
教師自編教材
Teachers' self-edited textbooks
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 實作成品實作成品 Finished product |
25 | |
| 學習態度學習態度 Learning attitude |
25 | |
| 衛生清潔衛生清潔 Health and cleanliness |
25 | |
| 考試成果考試成果 Examination results |
25 |
