東亞國家特色廚藝料理創作及服務人才培育之研究

East Asian country characteristic culinary creation and service talent cultivation course

近年來東北亞及東南亞來台觀光市場逐漸成長，進而帶動台灣旅客量增加及觀光產業發展，使得未來台灣餐飲文化會更加多元及豐富，有鑑於此為了增加大專生之多元化職場的競爭力，使其能順利能與東亞國家特色餐飲文化接軌，因此擬申請此就業學程計畫提昇大專生之就業知識、多元技能、職場倫理進而協助大專生的職涯規劃。本計畫課程執行對象為日間部五專部畢業前二年之在校生。計畫針對東亞國家料理廚藝創作及餐飲服務所需之專業實務能力，推動理論與實務並重、實習與就業媒合導向之各類課程與活動，以強化參與學生之多元化餐飲文化相關產業的就業競爭力。本計畫以整合知識與就業技能為目標，推動「東亞國家廚藝料理創作」-包括「泰式料理廚藝創作」、「印度料理廚藝創作」、「日本料理廚藝創作」、「港式點心廚藝創作」、「越南料理廚藝創作」、「日式甜點廚藝創作」與「餐飲衛生安全管理」等。本計畫將規劃業界實習，學員透過實務上的理論、教學情境的演練，再加上實際的業界實習使學員畢業後更能順利與職場接軌。此外，本計畫亦包括共通核心職能課程，期許學員能習得勞動部職能課程之精神，包括其中之核心能力、知識、技能及態度。

The tourism market in Northeast Asia and Southeast Asia has gradually grown, which has led to an increasing number of tourist and the development of the tourism industry in Taiwan. It will make Taiwan catering culture more diverse and richer in the future. Because of this, to increase the competitiveness of the diversified workplaces for college students. Therefore, it can smoothly integrate with the catering culture of East Asian countries. Hence, it plans to apply for this employment program to improve the employment knowledge, multiple skills, and workplace ethics of college student. Also, to assist college students in career planning. This program targeted students who are currently two years in school before graduating from the Fifth Division of the Daytime Division. The plan aims at the professional and practical skills required for East Asian cooking creation and catering services. Emphasize promoting various courses and both theory and practice internship and employment match-oriented. Therefore, to strengthen the participation of students in diversified catering culture-related industries competitiveness. This course aims to integrate knowledge and employment skills and promote ''East Asian Culinary Creation'', including ''Thai Cuisine Culinary Creation'', ''Indian Culinary Creation'', ''Japanese Culinary Creation'', ''Hong Kong Culinary Creation'' Culinary creation of Japanese-style confectionery'', ''Culinary creation of Vietnamese cuisine'', ''Culinary creation of Japanese-style dessert'' and ''Food hygiene and safety management'', etc... Throughout the course, it plans for industry internships. Trainees will be capable assimilate into the workplace smoothly after graduation through practical theories and teaching scenarios, coupled with actual industry internships. Also, this course includes core functional courses, which hoped that students could acquire the spirit of the Ministry of Labor's, including core competencies, knowledge, skills and attitudes.