第1-2周 進入廚房前的服儀標準/安全衛⽣/課程講解/評分標準/廚具器具的認識/課程注意須知/分組/組⻑遴選
第3周-期中考試(西餐基礎廚藝課程)
期中考~期末考 (⻄餐基礎廚藝)
Week 1-2 Service standards/safety health/course explanation/rating standards/cognition of kitchenware/course attention/class attention/class selection
Week 3 - Midterm exam (Western Food Basics Cooking Art Course)
Midterm exam ~ Final exam (Medical basic kitchen art)
理解西餐烹飪的基本原理，環境及器具的認識，衛生與安全的重要性，從廚藝基礎開始，切割刀工，基本烹飪法，傳統的基本菜式瞭解。
Understand the basic principles of Western cuisine, the understanding of environment and utensils, the importance of hygiene and safety, starting with the basics of cooking art, cutting knife skills, basic cooking methods, and traditional basic dishes.
啟英文化出版社
西餐烹調丙級
品度書局
專業西餐
Kaiying Culture Publishing House
Western cuisine C-level
Pindu Bookstore
Professional Western food
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
40 | 請假或曠課超過3次考試扣考(不及格論)除喪假外/遲到2次算曠課一次 |
| 課堂成績(包含課後自主練習成果影片上傳)課堂成績(包含課後自主練習成果影片上傳) Class performance (including video uploading of post-class independent practice results) |
25 | 基礎刀工/烹飪/筆試 |
| 期末考期末考 Final exam |
25 | 烹飪實作 |
| 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 |
