1.認識中餐烹飪所需工具、刀具、設備、維護及廚房規劃。
2.瞭解廚務工作所需的安全維護及衛生安全基本概念。
3.學習中餐烹飪所需的刀工、醃製、擺盤及烹調方法。
4.瞭解中餐各式菜練習烹飪中餐各樣家常菜餚及學習品評1. Understand the tools, knives, equipment, maintenance and kitchen planning required for Chinese cooking.
2. Understand the basic concepts of safety maintenance and health safety required for cooking.
3. Learn the knife skills, marinating, plating and cooking methods required for Chinese cooking.
4. Understand various Chinese dishes, practice cooking, and reviews of various home-cooked dishes and learning products
1.認識中餐烹飪所需工具、刀具、設備、維護及廚房規劃。
2.瞭解廚務工作所需的安全維護及衛生安全基本概念。
3.學習中餐烹飪所需的刀工、醃製、擺盤及烹調方法。
4.瞭解中餐各式菜餚發展與源由。
5.練習烹飪中餐各樣家常菜餚及學習品評。
1. Understand the tools, knives, equipment, maintenance and kitchen planning required for Chinese cooking.
2. Understand the basic concepts of safety maintenance and health safety required for cooking.
3. Learn the knife skills, marinating, plating and cooking methods required for Chinese cooking.
4. Understand the development and resources of various Chinese dishes.
5. Practice and review all kinds of home-cooked dishes and learning tastes for Chinese food.
老師自備食譜講義
Teacher’s self-prepared food speech
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance rate |
40 | 遲到3次等同曠課一次(1次扣3分) 曠課5次包含5次出席率不及格並扣考(1次扣9分) |
| 期中考試期中考試 Midterm exam |
25 | 每一組製作3道中式菜肴冷菜/主菜/湯品或點心(菜單食譜請與老師溝通) |
| 期末考試期末考試 Final exam |
25 | 每一組製作期末成果展之菜餚(菜單食譜請與老師溝通) |
| 衛生/態度衛生/態度 Hygiene/Precision |
10 | 課後清潔工作/課程食物製備流程與衛生/學習態度 |
