Weekly outline
- General
- 1. 11 September - 17 September
- 2. 18 September - 24 September
2. 18 September - 24 September
烤雞 / 桶仔雞加工方法簡介
Introduction for manufacturing methods of roasted chicken / barrel chicken
- 3. 25 September - 1 October
3. 25 September - 1 October
烤雞 / 桶仔雞加工製備、品評
Preparation & sensory evaluation of roasted chicken / barrel chicken
- 4. 2 October - 8 October
4. 2 October - 8 October
客家鹹豬製備、品評
Preparation & sensory evaluation of Hakka Salted Pork
Introduction for manufacturing methods Hakka Salted Pork/Preparation of raw meats and curing, preparation & sensory evaluation of Hakka Salted Pork
Introduction for manufacturing methods of Chinese meat ball and meat patty
- 5. 9 October - 15 October
- 6. 16 October - 22 October
6. 16 October - 22 October
中式香腸原料肉準備、醃漬
摃丸、肉餅加工方法簡介
Preparation of raw meats and curing for Chinese-style sausage and cured meat
Introduction for manufacturing methods of Chinese meat ball and meat patty
- 7. 23 October - 29 October
7. 23 October - 29 October
中式香腸製備、品評
摃丸加工方法簡介
摃丸加工製造與品評
壓型火腿、肉餅加工方法簡介
Introduction for manufacturing methods of Chinese meat ball
Preparation & sensory evaluation of Chinese style sausage
Preparation & sensory evaluation of Chinese meat ball
Introduction for manufacturing methods of pressed ham and meat patty
- 8. 30 October - 5 November
8. 30 October - 5 November
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
- 9. 6 November - 12 November
- 10. 13 November - 19 November
- 11. 20 November - 26 November
11. 20 November - 26 November
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. 27 November - 3 December
12. 27 November - 3 December
烤肉、叉燒肉、雞腿排加工製造與品評
醉雞加工方法簡介
Preparation & sensory evaluation of roasted meats, basted meat & chicken thigh steak
Introduction for manufacturing methods of drunken chicken & smoked chicken
- 13. 4 December - 10 December
13. 4 December - 10 December
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. 11 December - 17 December
14. 11 December - 17 December
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. 18 December - 24 December
15. 18 December - 24 December
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. 25 December - 31 December
16. 25 December - 31 December
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. 1 January - 7 January
- 18. 8 January - 14 January
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