2245 - 烘焙實務
Baking Practice
教育目標 Course Target
掌握烘焙基礎技巧：學習烘焙所需的基本工具、材料及操作技巧，打造扎實的烘焙基礎。
培養創意烘焙能力：學習如何創造不同風味、口感及外觀的烘焙作品，提升創意與表達力。
了解科學原理：探索烘焙過程中的化學與物理變化，理解每一步驟的重要性，增強問題解決能力。
實踐健康烘焙理念：學習如何使用天然、健康的食材替代品，製作出更符合現代健康需求的烘焙食品。
提升個人或商業技能：無論是作為興趣，還是為了創業，學員都能夠學習如何設計配方並管理烘焙流程。
Master basic baking skills: Learn the basic tools, materials and operating techniques required for baking to build a solid baking foundation.
Develop creative baking skills: Learn how to create baked goods with different flavors, textures and appearances to enhance creativity and expression.
Understand scientific principles: Explore the chemical and physical changes in the baking process, understand the importance of each step, and enhance problem-solving skills.
Practice the concept of healthy baking: Learn how to use natural and healthy ingredient substitutes to make baked goods that are more in line with modern health needs.
Improve personal or business skills: Whether as a hobby or to start a business, students learn how to design recipes and manage baking processes.
參考書目 Reference Books
自編講義
Self-compiled handouts
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
學習態度 learning attitude |
35 | |
|
實作成品 Implemented finished product |
25 | |
|
衛生清潔 Hygiene and cleanliness |
20 | |
|
考試成果 Exam results |
20 |
授課大綱 Course Plan
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相似課程 Related Courses
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課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2245
- 學分 Credit: 0-3
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上課時間 Course Time:Wednesday/1,2,3,4[ICE101]
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授課教師 Teacher:張躍瀧
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修課班級 Class:餐旅系3,4
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選課備註 Memo:不開放外系、輔系及推廣部修課
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