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  授課老師:鄭建國
  課程名稱:102-2基廚
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臺灣觀光學院102學年度第二學期課程進度表
科目名稱基礎西餐烹飪
開課
班級


4.0單學期授課教師鄭建國
教師教育理念To teach the basic knowledge of food cooking and practical skills.
教學理念To promote the fundamental right of students learned the concept of cooking and Basic skills.
教學目標Nurturing the professional and international food and beverage professionals
教材課本Own preparation of teaching materials
主要參考書藉Technician of Western Culinary Class C (Winyes Publishing)
教學方法Practical
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:50% 期中成績: 20 % 學期成績: 30 % 讀書報告: 0 %
 其他(期中段考): 0 %
英文大綱Basic Western cooking and preparation
起訖月日授課內容與進度備註
2/22-2/28Kitchen Safety, Kitchen Organization, Kitchen Equipment and Utensil.
2/29-3/61-French Toast. 2-Hungarian Goulash Soup.
3/7-3/131-Dill Cucumber Salad 2-Fillet of Seabass Bonne Femme Style with Parsley Potatoes
3/14-3/201-Waldorf Salad American Style 2-Seasonal Fresh Fruit Gratinated with Sabayon
3/21-3/271-Chicken Gravy 2-Pork Chop in Brown Mushroom Sauce with Turned Carrot
4/25-5/11-Ham and Cheese Omelette 2-Puree of Green Pea Soup with Croutons
4/4-4/101-Shrimp Cocktail with Cocktail Sauce 2-Spaghetti Bolognaise
4/11-4/171-Minute Steak Sandwich with Cabbage Salad 2-Clear Vegetable Soup with Julienne
4/18-4/241-Beef Stew in Red Wine with Buttered Egg Noodle 2-Cream Puff with Vanilla Custard Filling
4/25-4/11-Tuna Fish Salad Sandwich 2-Chocolate Mousse
十一5/2-5/81-Chicken Consomme with Vegetable Brunoise 2-Chicken Breast Florentine Style with Risibisi
十二5/9-5/151-Scramble Egg garnished with Crispy Bacon and Tomato 2-Vichyssoise ( Potato and Leek Chilled Soup )
十三5/16-5/221-Green Salad Served with Blue Cheese Dressing 2-Pan Fried Pork Loin with Braised Red Cabbage
十四5/23-5/291-Griddled Ham and Cheese Sandwich 2-Nicoise Salad
十五5/30-6/51-Cream of Broccoli Soup 2-Seabass Fillet a la Mornay with Boiled Potatoes
十六6/6-6/121-Macaroni Salad with Mayonnaise 2-Crème Caramel
十七6/13-6/19Kitchen clean-up
十八6/20-6/26Final Examination
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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