培養學生專業能力，並將理論與實務相結合，提升對西餐烹調與美食品嘗之興趣。
1. 培養正確職場觀念
2. 應用練習基礎餐飲製作技能,提升學生自我自足/自主烹調之基本能力
3. 因應未來海外留學或外地工作之日常生活烹調技術之提升/亦可作為海外留學打工之基本技能
4. 課程之實作食譜涵蓋歐美多國料理,完成學習後亦可自行創業,早午餐/餐酒館/義大利麵餐小館/咖啡簡餐廳

Cultivate students' professional abilities, combine theory with practice, and enhance their interest in Western food cooking and food tasting.
1. Cultivate correct workplace concepts
2. Apply and practice basic catering production skills to improve students’ basic abilities of self-sufficiency/independent cooking
3. Improvement of cooking skills in daily life in response to future overseas study or work abroad/can also be used as a basic skill for overseas study and work
4. The practical recipes of the course cover European and American cuisines. After completing the course, you can also start your own business, brunch/restaurant/pasta restaurant/coffee restaurant

課程主要在使學生瞭解廚房設備與工具之認識，廚房安全與衛生標準，以及使用刀具及小型設備方式。 從理論認知開始到實際操作，透過簡單明確的解說，詳細的步驟示範，學生分組交叉操作演練。並配合示範教學及學生實務操作，使學生更認識西餐廚務基礎準備工作、基礎刀工與標準傳統西式菜餚之烹調。

The course mainly focuses on enabling students to understand kitchen equipment and tools, kitchen safety and hygiene standards, and how to use knives and small equipment. From theoretical understanding to practical operation, through simple and clear explanations and detailed step-by-step demonstrations, students are divided into groups for cross-operation exercises. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand the basic preparations of Western cooking, basic knife skills and the cooking of standard traditional Western dishes.

老師自備課程講義
品度書局-專業西餐上.下册
專業主廚 第九版

Teacher-prepared course handouts
Pindu Bookstore-Professional Western Food Volume 1.2
Professional Chef Ninth Edition