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  授課老師:Willy Peter Isler
  課程名稱:基礎拉糖Bas
    教學大綱
    討論區
    課程公告
    校園智慧財產權宣導
    Basic Sugar Art Syllabus 基礎拉糖教學大綱
臺灣觀光學院097學年度第一學期課程進度表
科目名稱拉糖藝術
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。
Students of culinary arts must be prepared for a world where there is an increasing emphasis on the globalisation of food and cultures.
學生必須了解現代中全球化的飲食及文化趨勢。
One of the aspects of food preparation that remained the same throughout the ages is the visual aspect. A guest eats first with his eyes. It has always been a tradition for chefs to present the food in an eye – pleasing manner, with garnishes ranging from simple herbs to extravagant designs.
自古至今、料理上視覺效果的重要,從未改變。顧客首先由視覺開始品嚐料理,因此,,主廚必須承襲傳統要求、要能將料理用視覺呈現出來,能用簡單的香草植物等配置出令人賞心悅目的擺盤效果。
Already during the middle ages, Marie Antoine Careme (1784 – 1833) used sugar to prepare elaborate centre pieces for his tabl
教學理念This course is designed to give the students knowledge of the basic techniques of sugar artistic. The lessons are based on lecture, DVD presentations of the technique, practical demonstrations by the teacher and a practical session where the students apply the gained knowledge and work sugar under supervision to create their own show pieces.

** The lecturer reserves the right to make changes in the teaching sequence or materials without prior notice. **

本課程主要帶給學生拉糖藝術的基本技能,拉糖課程中教師藉由課堂講授、DVD教學、實際操作示範和當場指導的過程,讓學生能夠學習創作出個人作品。
**教師有權視課程需要隨時更動上課教材、進度及內容**
教學目標Students will be able to: 學生能學習
1. Identify and use the equipment needed for the course
辨別使用適當工具。
2. Differentiate different types of sugar to work with
了解不同糖品類型在創作上的差異性。
3. Cook sugar or Isomalt to obtain the desired product for working
比較普通糖或巴糖醇(Isomalt)(國外稱益壽糖)在創作上產生的不同效果。
4. Apply the basic techniques of pulling, shaping and blowing sugar
對糖的拉、吹、和塑型的技巧。
5. Assemble various shapes and figures according to samples
依照樣版製作不同的樣式和形態。
6. Create sculptures by using their own imagination and designs
使用個人的想像空間創作出糖雕作品。
7. Put their knowledge to use by creating displays and dessert decorations
將拉糖技術與料理展作品和點心裝飾作一結合。
教材課本Handouts 講義
主要參考書藉• Fassbind, Louise & Othmar, Complete Manual to Sugar Art, Fabilo edition, 2005
Students are also encouraged to refer to current books or Internet sources.

*** 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Classroom demonstrations, DVD, practical sessions, individual tutoring, guest lecturers
and course hand outs
課堂講授、DVD示範、個別指導、講義補充
講授方式 ˇ 課堂講授 ˇ 分組討論 □ 參觀實習 
□其他 (    )
成績考核方式平時成績:75% 期中成績: 0 % 學期成績: 25 % 讀書報告: 0 %
 其他(期中段考): 0 %
英文大綱Please see I-BOOK
起訖月日授課內容與進度備註
9/16-9/22Course introduction: • Explanation of syllabus • Expectations and conduct • Distribution and checking of equipment • Explanation of uses of equipment Practical: • Demo of sugar cooking using sugar and glucose • Demo of Isomalt cooking • Colouring of prepared batches of sugar or Isomalt • Proper storage of sugar using silica gel
9/23-9/29Presentation of the books by Fabilo, showing of DVD • Proper workstation set up • Cooking of sugar and pouring out shapes for bases, using silicone and metal rods • Create different effects when pouring sugar • Casting dishes • Making casting templates • Clean up
9/30-10/6• Proper workstation set up • Heating sugar in microwave • Satinizing sugar to obtain the correct colour and shine • Creating two and three colour ribbons • Assembly of ribbons as show piece • Clean up
10/7-10/13• Proper work station set up • Technique of pulling sugar and methods for breaking off • Shaping leaves and flower petals • Creating log • Clean up
10/14-10/20• Proper work station set up • Assembly of crocus with pistils in centre • Pulling thin strings for decoration • Assembly of show piece, flowers and buds on a log • Spirals for décor • Clean up
10/21-10/27• Proper work station set up • Pulling leaves for rose petals • Assembling of a rose • Pulling and shaping leaves • Clean up
10/28-11/3• Proper work station set up • Creating a small bouquet of roses with leaves • Mount display • Clean up
11/4-11/10• Sugar blowing • Proper work station set up • The basic technique for blowing sugar • Creating balls of various sizes and colours • Giving balls different shapes • Storage and clean up
11/11-11/17• Proper work station set up • Casting dishes • Blowing balls • Pulling leaves • Painting by hand and airbrush • Clean up
11/18-11/24• Proper work station set up Creation of: • Apple • Pear • Peach • Banana • Clean up
十一11/25-11/1A continuation from lesson 9 • Proper work station set up • Strawberries • Plums • Kiwi • Oranges • Blackberries • Raspberries
十二12/2-12/8• Proper work station set up • Creation of a fruit basket, containing all the fruit from the previous lessons • Show and mount display • Clean up and storage
十三12/9-12/15• Proper work station set up • Perfecting of the techniques of pulling sugar by creating a flower arrangement with a variety of flowers. • Create a display called “floral splendour” • Show and mount display • Clean up and storage
十四12/16-12/22• Proper work station set up • Creation of vegetables using the technique of blowing sugar • Tomato • Carrots • Eggplant • Green pepper • Mushroom • Clean up and storage
十五12/23-12/29• Proper work station set up • Preparing a design for a basket • Creation of a stick basket to be used as a centre piece either filled with flowers or pralines • Clean up and storage
十六12/30-1/5• . Proper work station set up • Finishing and assembly of stick basket • Presentation and display of basket • Clean up • Proper work station set up • Preparing design and outline for a woven basket with ribbons • Casting of the base shape • Sugar coating wire for basket • Clean up and storage
十七1/6-1/12• Proper work station set up • Assembly and decorating of woven basket • Basket filled with chocolates from pastry or sugar fruit or vegetables • Presentation and display of finished show pieces • Clean up and storage
十八1/13-1/19Final exam: • Students will create a show piece, using all the techniques learned during the course. • There will be a time limit • Evaluation to be done by 4 judges for best show piece • Individual grading by instructor, based on technique, application, organisation and cleanliness. The exam will be given on a separate hand out one day prior to the exam
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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