2240 - 中餐烹調
Basic Chinese Cooking Techniques
教育目標 Course Target
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
課程概述 Course Description
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.
參考書目 Reference Books
老師自備食譜講義
Teacher’s self-prepared food speech
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
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 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 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 Hygiene/Precision |
10 | 課後清潔工作/課程食物製備流程與衛生/學習態度 |
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: 2240
- 學分 Credit: 3-0
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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:林育正
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修課班級 Class:餐旅系2-4
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選課備註 Memo:先修：廚藝基礎；不開放外系、輔系與推廣部修課
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