2243 - 香草與辛香料
Herbs and Spices
教育目標 Course Target
課程主要在廚藝基礎課程之西餐烹調再進階學習。並配合示範教學及學生實務操作，使學生更認識西餐廚務工作
The course mainly focuses on advanced learning of Western food cooking in the basic cooking courses. It also cooperates with demonstration teaching and students' practical operations to enable students to better understand Western kitchen work.
參考書目 Reference Books
品度書局-專業西餐上.下册
專業主廚 第九版
香香草香料料理香料料理
Pindu Bookstore-Professional Western Food Volume 1.2
Professional Chef Ninth Edition
Herb spice cuisine spice cuisine
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
出席率 Attendance |
30 | 遲到兩次視同曠課1次/曠課三次平時成績不及格/五次課程未上課(包含請假)就扣考學期成績不及格論 |
|
期末成果展 Final Achievements Exhibition |
30 | 以香草新 香料為研究並有產品產出 |
|
期中考 midterm exam |
30 | 期中報告書 |
|
學習態度(包含清潔工作團隊合作) Learning attitude (including teamwork in cleaning work) |
10 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2243
- 學分 Credit: 0-2
-
上課時間 Course Time:Thursday/5,6[M214]
-
授課教師 Teacher:周碩雄/林育正
-
修課班級 Class:餐旅系2-4
-
選課備註 Memo:不開放外系、推廣部修課
交換生/外籍生選課登記
請點選上方按鈕加入登記清單，再等候任課教師審核。
Add this class to your wishlist by clicking the button above.