Weekly outline
- General
- 1. 14 September - 20 September
- 2. 21 September - 27 September
2. 21 September - 27 September
燻雞加工方法簡介、加工製造與品評
Introduction for manufacturing methods, preparation & sensory evaluation of smoked chicken
- 3. 28 September - 4 October
- 4. 5 October - 11 October
4. 5 October - 11 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. 12 October - 18 October
5. 12 October - 18 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
- 6. 19 October - 25 October
6. 19 October - 25 October
中式香腸製備、品評
摃丸加工方法簡介
Preparation & sensory evaluation of Chinese style sausage
Introduction for manufacturing methods of Chinese meat ball
- 7. 26 October - 1 November
7. 26 October - 1 November
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
- 8. 2 November - 8 November
8. 2 November - 8 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. 9 November - 15 November
- 10. 16 November - 22 November
- 11. 23 November - 29 November
11. 23 November - 29 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. 30 November - 6 December
12. 30 November - 6 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. 7 December - 13 December
13. 7 December - 13 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. 14 December - 20 December
14. 14 December - 20 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. 21 December - 27 December
15. 21 December - 27 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. 28 December - 3 January
- 17. 4 January - 10 January
17. 4 January - 10 January
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）
- 18. 11 January - 17 January
18. 11 January - 17 January
期末考
學期專題口頭報告與檢討
Final exam
Oral presentation & discussion of project term paper report
《尊重智慧財產權，請使用正版教科書，勿非法影印書籍及教材，以免侵犯他人著作權》