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  授課老師:Willy Peter Isler
  課程名稱:進階西餐Adv
    教學大綱
    討論區
    課程公告
    校園智慧財產權宣導
    Advanced Western Culinary Art Syllabus進階西餐教學大綱
    進階西餐導論(week 1) Introduction
臺灣觀光學院097學年度第一學期課程進度表
科目名稱進階西餐烹飪
開課
班級


3.0單學期授課教師Willy Peter Isler
教師教育理念Teaching is only the art of awakening the natural curiosity of young minds for the purpose of satisfying it afterwards. Teaching and learning done without heart is incomplete and will never amount to excellence, neither in the student nor the teacher.
教學的藝術在於喚起年輕學子天生的好奇心及滿足他們的求知慾。
師生之間的教與學,若非發自內心是無法求得完整及完美之功效。
Getting to know and understand the basic ingredients and foodstuffs used in modern cookery is essential for any aspiring chef. Great cuisine requires great ingredients and this generally means those where the provenance can be defined and the items have been handled professionally.
一個具有野心的主廚必須時時對於當下廣泛為使用的配料及食材不斷去了解與認識。好的料理必須有好的配料和食材,因此必須能夠通盤了解配料和食材的來源與特性才能夠充分展現專業能力。
教學理念The ability to use these ingredients to their fullest by tantalising all of the senses is a skill exhibited by chefs who know the “how” and ”what” of the ingredients that are required for specific dishes. Using the right kitchen equipment, and a little imagination, complete the recipe. Being able to recognise the characteristics of “freshness” and understand the importance of the provenance of food allows the chef to practice culinary excellence.在一些特殊料理中,主廚必須能將不同食材所能表現在感官上的特性、拿捏的恰到好處,才算真正發揮 ”運用” 與 ”認知”的技能。
另外要能夠了解食材的新鮮度和來源、正確的使用廚房中的設備和器具、依照食譜再加上自己一點創意和想像、必能完美的創造出一道道佳餚。
教學目標This course is designed to teach students how to use their existing knowledge of preparation, cooking and plating techniques and to apply them to create contemporary dishes and menus.
Students will learn not only the preparations and recipes from some of the great Chefs of our times, but also their philosophy about food, cooking and life.
By analyzing the “why” of recipes and cooking styles, students will begin to understand the various influences that make up the new cuisine and the reasoning that top Chefs apply to their art. This will encourage students to cook not just with knowledge, but with passion and from the heart.
本課程將讓學生運用既有的備菜、烹調、和排盤技術,更進一步學習烹調當代各式著名佳餚及設計菜單能力。
課程中學生不僅學會烹煮各式料理、並能多方學習自己對於食物、烹煮、與生活之間的不同智慧哲理。
藉由不同食譜所運用的不同烹煮技巧的分析之中,學生將認知不同的組合即產生各種不同的作用,進而具備創作新料理的能力且達到日益求新的技能。希望啟發學生了解---“烹調技術不只來自知識、並且來自內心對烹調的熱情”。
教材課本Lectures, Demonstrations, Videos or DVD’s, Practical exercises, Group work, Discussions
課堂講授、現場示範教學、Video或DVD示範、實際操作、分組討論。
主要參考書藉• Pauli, P. (1999). Classical cooking: the modern way: methods and techniques (Dawson-Holt, H, Trans.). (3rd ed.) New York: John Wiley & Sons.
• Webster’s New World Dictionary of Culinary Arts
*** Students are also encouraged to refer to current books, Internet sources, academic publications and trade magazines that will complement the course material and improve their understanding of the culinary industry. Many popular magazines are available at newsagents and students are encouraged to build their private culinary collection.
*** 學生請不時參閱時下最新書籍,網路資料,學術發表和國外雜誌來擴充自己對西方廚藝的知能。各類報紙亦不時刊登有關訊息,請同學收集並做出個人有關西廚的簡報資料。
教學方法
講授方式 ˇ 課堂講授 ˇ 分組討論 ˇ 參觀實習 
□其他 (    )
成績考核方式平時成績:40% 期中成績: 20 % 學期成績: 40 % 讀書報告: 0 %
 其他(期中段考): 0 %
英文大綱
起訖月日授課內容與進度備註
9/15-9/21Course Introduction: • Intro teacher, co-teacher • Syllabus • Learning outcomes • Conduct, exams and grading Revision: • Previous learning, level of knowledge • Techniques applied • Difference between PKF and cooking Historical background of the course
9/22-9/28Cold appetizers: Preparation of: • Pate en croute • Chicken terrine with vegetables
9/29-10/5Cold appetizers: Finishing of pate and terrine • Preparation of a sauce Cumberland • Dressing the finished product
10/6-10/12Cold appetizers: • Finishing of pate and terrine • Preparation of a sauce Cumberland • Dressing the finished product
10/13-10/19Preparation of: • Oeufs en surprise a l’italienne • Marinated salmon with poached egg • Mille feuille with asparagus, cous-cous and hollandaise • Omelette with chicken livers in Madeira sauce
10/20-10/26Preparation of: Lobster bisque with dumplings • Vichyssoise • Video Denis Martin - appetizers
10/27-11/2Preparation of: • Avocado cream soup with champagne and shrimp • Turbot with tomato and basil • Potato with herbs
11/3-11/9Preparation of: • Garlic butter whipped • Snails chef style • Cod Saltimbocca • Merlot risotto Exam revision
11/10-11/16MID TERM EXAM WRITTEN AND PRACTICAL
11/17-11/23Preparation of: • Mussels in saffron sauce • Scallops on leeks with champagne sauce and caviar • Rice tricolour timbale
十一11/24-11/30Preparation of: • Veal tenderloin aux petits legumes • Wild rice croquettes
十二12/1-12/7Preparation of: • Veal tenderloin aux petits legumes • Wild rice croquettes
十三12/8-12/14Preparation of a 4 course menu: Cold appetizer – mesclun with quail leg and quail egg Soup - consommé Celestine Hot appetizer - sweetbread with walnuts and oyster mushrooms Main course - salmon escalope with sorrel
十四12/15-12/21Finishing and serving the 4 course dinner Preparation of a 5 course menu • Cold appetizer • Soup • Hot appetizer • Main course • Minute dessert Dishes and recipes to be decided on market availability
十五12/22-12/28Finishing and serving of 5 course dinner (invitation?) Preparation of a menu degustation by groups (3 menus)
十六12/29-1/4Serving of menu degustation Mise en place for a gala dinner for 12
十七1/5-1/11Serving of the gala dinner by invitation Exam revision
十八1/12-1/18FINAL EXAM WRITTEN AND PRACTICAL
智慧財產權宣導:請「遵守智慧財產權觀念」及「不得不法影印」並「使用正版教科書」
本課程進度表授課教師擁有依課程需要調整之權利
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