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西餐實務
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西餐實務. 南台科技大學 課程資訊. 課程大綱. 1. 原料的概略準備 2. 削、切形狀技巧 3. 了解基本的烹調方法 4. 烹調理論的應用 5. 食物雕刻介紹 6. 危害分析重要管制點 (HACCP) 及食品業者食品良好衛生規範 (GHP) 的認識. 南台科技大學 課程資訊. 英文大綱. 1.Raw Materials & Rough Preparation 2.Cuts & Shapes Technique 3.Understanding Basic Cooking 4.The Application of Cooking Methods
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西餐實務
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西餐實務 南台科技大學 課程資訊
課程大綱 1.原料的概略準備 2.削、切形狀技巧 3.了解基本的烹調方法 4.烹調理論的應用 5.食物雕刻介紹 6.危害分析重要管制點(HACCP)及食品業者食品良好衛生規範(GHP)的認識 南台科技大學 課程資訊
英文大綱 1.Raw Materials & Rough Preparation 2.Cuts & Shapes Technique 3.Understanding Basic Cooking 4.The Application of Cooking Methods 5.The Knowledge of a fest, Food Carving and Presentation 6.HACCP、GHP 南台科技大學 課程資訊
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