2264 - 點心製作
Professional Baking
教育目標 Course Target
1.認識各種烘焙實作原理與知識
2.認識各種烘焙材料與特性
3.瞭解各種烘焙材料與器具之操作
4.瞭解基礎烘焙原理以及實用延伸
1. Understand various baking practical principles and knowledge
2. Understand various baking materials and characteristics
3. Understand the operation of various baking materials and utensils
4. Understand basic baking principles and practical extensions
參考書目 Reference Books
自編教材
Self-compiled teaching materials
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
實作成品完整性 Implement finished product integrity |
25 | |
|
產品外觀樣貌及裝飾 Product appearance and decoration |
30 | |
|
製作中衛生整潔及清潔維護 Hygiene, cleanliness and maintenance during production |
20 | |
|
產品細緻度 Product detail |
50 |
授課大綱 Course Plan
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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: 2264
- 學分 Credit: 3-0
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上課時間 Course Time:Thursday/2,3,4,B
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授課教師 Teacher:餐旅教師
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修課班級 Class:餐旅系4
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選課備註 Memo:不開放外系與推廣部隨班附讀
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