週次 |
日期 |
單元主題 |
第1週 |
2/22 |
Introduction (222/Stay hungrey). Good, Taiwan Chicken Meat |
第2週 |
3/01 |
Brolier slaughter,cutting and sale |
第3週 |
3/08 |
NTU student health & Balance diet |
第4週 |
3/15 |
Brolier Breast meat |
第5週 |
3/22 |
Taiwan Native Chicken Cookery Book/ Organic grass feed chicken/Mai Li Capon |
第6週 |
3/29 |
Taiwan Native Chicken/Taiwan chicken meat marketing and safety/Naked chicken
|
第7週 |
4/5 |
Holiday
|
第8週 |
04/12 |
Herbs/Taiwan native chicken cookery books |
第9週 |
04/19 |
Mid term test |
第10週 |
04/26 |
Silkie bantan/Flying duck orchid/Duck |
第11週 |
05/03 |
鵝肉、火雞肉的生產、品質、營養及特性。
|
第12週 |
05/10 |
Ostrich/Pigeon/quial/ |
第13週 |
05/17 |
Meat safety/Chilled broiler breast meat,tenderloin & leg meat cook & taste |
第14週 |
05/24 |
Food additives & Duck meat product taste
|
第15週 |
05/31 |
Further processing products/Chicken essense/Nugget taste/Freddom food
|
第16週 |
06/07 |
Final oral report 10 min, Power point put in ceiba on 06/05 |
第17週 |
06/14 |
Final oral report 10 min , Power point put in ceiba on 06/05 |
第18週 |
06/21 |
期末考 (Written rep : learning from teacher and classmates) |