Weekly outline
- General
- 1. 20 February - 26 February
1. 20 February - 26 February
烤雞 / 桶仔雞加工方法簡介
Introduction for manufacturing methods of roasted chicken / barrel chicken
- 2. 27 February - 5 March
2. 27 February - 5 March
肉燥、客家鹹豬製備、品評
Preparation & sensory evaluation of Braise minced pork sauce & Hakka Salted Pork
- 3. 6 March - 12 March
3. 6 March - 12 March
烤雞 / 桶仔雞加工製備、品評
中式香腸醃漬
Preparation & sensory evaluation of roasted chicken / barrel chicken
Preparation of raw meats, and curing and cured meat for Chinese-style sausages
- 4. 13 March - 19 March
4. 13 March - 19 March
中式香腸充填、乾燥製備
品評簡介與應用
Stuffing and drying for preparation of Chinese-style sausages
Introduction and aoolication of sensory evaluation
- 5. 20 March - 26 March
5. 20 March - 26 March
中式香腸品評
摃丸、肉餅加工方法簡介
Sensory evaluation of Chinese-style sausages
Introduction for manufacturing methods of Chinese meat ball and meat patty
- 6. 27 March - 2 April
6. 27 March - 2 April
摃丸加工製造與品評
壓型火腿、肉餅加工方法簡介
Preparation & sensory evaluation of Chinese meat ball
Introduction for manufacturing methods of pressed ham and meat patty
- 7. 3 April - 9 April
7. 3 April - 9 April
壓型火腿加工製造；肉餅製造與品評
Preparation of pressed ham and preparation & sensory evaluation of meat patty
- 8. 10 April - 16 April
- 9. 17 April - 23 April
- 10. 24 April - 30 April
10. 24 April - 30 April
醉雞加工方法簡介
Introduction for manufacturing methods of drunken chicken & smoked chicken
- 11. 1 May - 7 May
11. 1 May - 7 May
烤肉、叉燒肉、雞腿排加工方法簡介
期中報告與檢討
Introduction for manufacturing methods of roasted meats, basted meat & chicken thigh steak
Oral presentation & discussion of Lab report
- 12. 8 May - 14 May
12. 8 May - 14 May
烤肉、叉燒肉、雞腿排加工製造與品評
Preparation & sensory evaluation of roasted meats, basted meat & chicken thigh steak
- 13. 15 May - 21 May
13. 15 May - 21 May
醉雞加工製造與品評
紅燒豬肉、魯雞腿加工方法簡介
Introduction for manufacturing methods preparation & sensory evaluation of drunken chicken
Introduction for manufacturing methods of stewed pork & chicken thigh
- 14. 22 May - 28 May
14. 22 May - 28 May
紅燒豬肉、魯雞腿加工方製造與品評
Introduction for preparation & sensory evaluation of stewed pork & chicken thigh
- 15. 29 May - 4 June
15. 29 May - 4 June
上台報告與檢討
研發產品（模仿肉製品）試製
Oral presentation & discussion of Lab report
Preparation tests of new developing products / modified meat products
- 16. 5 June - 11 June
16. 5 June - 11 June
研發產品成果展及品評（研發產品試製）
Achievement exhibition & sensory evaluation of developing products（Preparation tests of new developing products）
- 17. 12 June - 18 June
- 18. 19 June - 25 June
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