Weekly outline
- General
- 1. 22 February - 28 February
- 2. 1 March - 7 March
2. 1 March - 7 March
烤雞 / 桶仔雞加工方法簡介
Introduction for manufacturing methods of roasted chicken / barrel chicken
- 3. 8 March - 14 March
3. 8 March - 14 March
烤雞 / 桶仔雞加工製備、品評
Preparation & sensory evaluation of roasted chicken / barrel chicken
- 4. 15 March - 21 March
4. 15 March - 21 March
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. 22 March - 28 March
5. 22 March - 28 March
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. 29 March - 4 April
6. 29 March - 4 April
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. 5 April - 11 April
7. 5 April - 11 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
- 8. 12 April - 18 April
8. 12 April - 18 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
- 9. 19 April - 25 April
- 10. 26 April - 2 May
- 11. 3 May - 9 May
11. 3 May - 9 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. 10 May - 16 May
12. 10 May - 16 May
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. 17 May - 23 May
13. 17 May - 23 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. 24 May - 30 May
14. 24 May - 30 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. 31 May - 6 June
15. 31 May - 6 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. 7 June - 13 June
16. 7 June - 13 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. 14 June - 20 June
- 18. 21 June - 27 June
《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》