首頁 > ◎系科簡介 > 系科介紹

image

本系簡介

 

 Faculty introduction

 

 

 

    本校設立餐飲廚藝系的宗旨,將為國內餐飲領域,培育具有中西餐菜餚製備與烘焙理論基礎與實際製作能力專業人才。本校藉由設立餐飲廚藝系,不僅可以培育未來廚藝管理人才,並且可以培養出具有創業開發與創意廚藝為主的優秀廚藝人才。本系之教學目標:

 

 

 

1、在於延續餐飲廚藝基礎教育、也配合了地區特性及國家經濟發展方向,尋求味感美學的更多可能性,建立台灣成為「美食聯合國」及璀璨多元的「美食天堂」。

 

2、其次是為延續餐飲廚藝基礎教育,培養具有專業技能的基層幹部,並能提昇餐飲廚藝之標準作業,進而結合社會需求。  

 

3、再者,則是配合了地區持性及國家經濟發展方向,帶動地區鄉土文化及觀光產業發展。

 

 

 

    The purpose of establishing Culinary Department is to train the cultivate professionals of Western and Chinese Dishes preparing and baking. With establishment of Culinary Department, it is not only to train the future culinary management personnel, but also to foster the excellent creative and entrepreneurial talents of culinary. The teaching objectives of department are:

 

 

 

1To continue the basic culinary education, and to cooperate with the regional Characteristics and national economic development, seeking for more possibilities of “Tasting Art”, in order to build Taiwan into a “Gourmet United Nations” and the brilliant diversity of the “Gourmet Paradise”

 

2To extend the culinary basic education, in order to train more entry level management possesses with professional skills, and to enhance culinary standard operation, thus to fulfill the demands by community

 

3To match up with regional characteristics and national economic development, in order to enrich regional native culture and promote tourism industry.

 

 

 

發展特色

 

Features development

 

 

 

        美食料理的製作,其實是一門專業技術,也是一門藝術。在觀光產業上,廚藝的發展也能帶來相當大的觀光效益-台灣地方小吃、原住民、客家料理、創意美食以及伴手禮的發展等。在過去,廚藝界往往僅強調在技術能力的學習,然而現在希望透過人文美學、經營管理、和營養科學等相關課程的學習,培養出具技術與創意且專業管理能力的廚藝專才。

 

 

 

       本系以培育學生具備餐飲廚藝專業技能、行政管理與創意開發等能力為教學使命,除此以外,本系亦培養學生成熟的人際關係,希望學生具備表達、溝通、批判思考及解決問題之能力。進而提升學生之素養及繼續進修能力,奠定職業與學習生涯永續發展基礎。

 

 

 

    Gourmet cuisine production is an expertise, but also an art. To the tourism industry, well-developed culinary can bring considerable tourism revenue, such as Taiwan’s local snacks, Aboriginal and Hakka cuisines, creative cuisine, as well as Taiwan’s local souvenir. In the past, culinary profession tended to highlight only to learn the technical ability. However, currently we hope that through trainings of culture aesthetics, professional management, and nutritional science-related courses, we will able to train more professionals possessed with technics, creativities, and management skills.

 

 

    The missions of Culinary Department are train students to possess culinary professional skills, administrative management and creative development skills. In addition, the department also nurtures students to develop mature interpersonal relationships, hope to bring students capabilities of expression, communication, critical thinking and problem-solving. Further enhance students’ accomplishments and continuing education, in order to settle the basis for the sustainable development of both career and education.

 

 

教學特色

 

Education features

 

 

 

        廚藝課程應要符合職場需求,因此研究廚藝從業人員應具備的能力項目是未來發展廚藝課程的重要步驟,培育專業廚師的廚藝創意能力、對於綠色餐飲的認知與實際操作並積極參予各類國內外廚藝競賽。廚藝課程可分為三大模組:(1)中餐廚藝模組。(2)西餐廚藝模組。(3)烘焙廚藝模組。在教學方面本系學生除一、二年級課程中安排部分校內實習課程外,於三年級安排整學年之校外實習課程。學生在爭取實習機會時有較佳之條件而能取得較佳之實習與學習機會。學生實習後如選擇留在實習單位繼續發展,由於學生已熟悉該實習單位之作業之有較佳之生產力而,被實習單位錄用可能性大幅提高較佳。

 

 

 

   Culinary courses should be able to fulfill job market demanding; therefore, to research the required capabilities of culinary practitioners is the important act to take in the future culinary courses developing process. Which are: training up a professional chef’s culinary creativity, understanding the sense and actual operation of “environmental safe dining, ” and active participation in all kinds of domestic and international culinary competition. Culinary courses can be divided into three fields:(1)Chinese Cuisine, (2)Western Cuisine, and (3) Baking Technology. Department will arrange some internal internship programs for the 1st and 2nd grade students, and further off-campus internship program throughout one school year for 3rd grade students. Therefore our students are superior to gain better opportunities of internship. After programs, if students choose to remain at the same place for further career development, because students are already familiar with operating places and possess with better productivities, the possibilities to be hired will be reasonable increased.

 

 

 

課程規劃

 

Course module  

 

 

(一)   教育目標  

 

1、進行專業技能的訓練、學習能力的培養、職業道德、美藝涵養。

 

2、使學生具備餐食的製作能力,並建立其綠色廚藝的概念。

 

3、培養服務業全方位就業職場專業技能與態度,增加多面向求職就業能力。

 

4、讓學生對綠色餐飲、健康膳食、樂活概念產生興趣及積極學習的態度,培訓學生具備國際競賽之專業廚藝能力。

 

 

 

1Goals of education  

 

AConduct professional skills training, learning ability, professional ethics, and aesthetics conservation.

 

BEquip students with the meal preparing capacities and to establish their“environmental safe dining”concepts.

 

CForster the professional skills and attitudes in the serv ice industry, in order to gain more and diversity of abilities when seek for employment.

 

DEnable students’ interes t and positive attitudes of learning to “environmental safe dining”, healthy diet, and concepts of “LOHOS”. Also, training stude nts to have professional culinary skills to join international culinary competition.

 

 


gotop