Prerequisite Course Culinary Art

1909 Intake and After - 1909 或之後入學

*N/A = No prerequisite course

類別 CATEGORY 科目編號
COURSE CODE
授課學年
INTAKE YEAR
科目名稱
COURSE TITLE
學分
CREDITS
先修科目
PREREQUISITE COURSES
CORE BFBM1301 1 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
3 N/A
CORE BFBM1302 1 從農場到餐桌的管理概論
INTRODUCTION TO FARM-TO-TABLE MANAGEMENT
3 N/A
CORE BITM1303 1~2 微觀經濟學
MICROECONOMICS
3 N/A
CORE BITM1908 1~2 管理導論
INTRODUCTION TO MANAGEMENT
3 N/A
CORE BFBM1303 1~2 餐廳服務及實踐
DINING ROOM SERVICE AND PRACTICE
3 N/A
CORE BITM1310 1~2 會計導論
INTRODUCTION TO ACCOUNTING
3 N/A
CORE BFBM1304 2~4 飲料管理及實踐
BEVERAGE OPERATIONS MANAGEMENT & PRACTICE
3 N/A
CORE BFBM1305 2~4 餐廳資訊系統
RESTAURANT INFORMATION SYSTEM
3 N/A
CORE BFBM1906 2~4 餐飲成本控制及採購
FOOD AND BEVERAGE COST CONTROL AND PURCHASING
3 N/A
CORE BHM1222 1~2 餐飲運作
FOOD AND BEVERAGE OPERATIONS
3 N/A
CORE BFBM1307 2~4 餐飲業銷售及市場營銷
FOOD AND BEVERAGE SALES AND MARKETING
3 N/A
CORE BFBM1308 2~4 餐飲業財務學
FINANCE MANAGEMENT FOR FOOD AND BEVERAGE INDUSTRY
3 BITM1310 會計導論
INTRODUCTION TO ACCOUNTING
CORE BITM1314 2~4 人力資源管理
HUMAN RESOURCES MANAGEMENT
3 N/A
CORE BFBM1309 2~4 危機管理及餐飲業法例
CRISIS MANAGEMENT AND FOOD & BEVERAGE REGULATIONS
3 N/A
CORE BFBM1310 2~4 餐廳企業規劃
RESTAURANT ENTREPRENEURSHIP
3 N/A
CORE CA1301 1~3 食物製備及實踐(一)
FOOD PRODUCTION & PRACTICE (1)
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE CA1302 1~3 食物製備及實踐(二)
FOOD PRODUCTION & PRACTICE (2)
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1303 1~3 食物製備及實踐(三)
FOOD PRODUCTION & PRACTICE (3)
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE CA1904 1~3 基礎麵包與西餅製作及實踐
BASIC BAKING AND PASTRY & PRACTICE
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1305 1~3 自助餐與宴會烹調及實踐
BUFFET AND BANQUET & PRACTICE
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1906 1~3 南北美洲美饌烹調及實踐
NORTH AND SOUTH AMERICAN CUISINE & PRACTICE
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1907 1~3 歐式美饌烹調及實踐
EUROPEAN CUISINE & PRACTICE
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1908 1~3 亞洲美饌烹調及實踐
ASIAN CUISINE & PRACTICE
3 BFBM1301 食品衛生及安全管理
FOOD HYGIENE AND SAFETY MANAGEMENT
CORE(CA)
ELECTIVE(RM)
CA1912 1~3 土生葡國菜烹調及實踐
Macanese Cuisine & Practice
3 N/A
CORE(CA)
ELECTIVE(RM)
CA1310 1~3 飲食營養學
CULINARY NUTRITION
3 N/A
INTERNSHIP CA1911 4 廚藝學高級實習及報告
CULINARY ARTS ADVANCED INTERNSHIP AND REPORT
15 BFBM1303 餐廳服務及實踐
DINING ROOM SERVICE AND PRACTICE
CORE(RM)
ELECTIVE(CA)
BFBM1901 2~4 世界美食地圖及飲食文化
FOOD AND BEVERAGE CULTURE
3 N/A
CORE(RM)
ELECTIVE(CA)
HMGT1906-01 2~4 宴會設計與管理
BANQUET PLANNING AND MANAGEMENT
3 N/A
CORE(RM)
ELECTIVE(CA)
RM1302 1~4 葡萄酒欣賞
WINE APPRECIATION
1 N/A
CORE(RM)
ELECTIVE(CA)
BFBM1902 3~4 餐飲大師講座
SEMINARS BY FOOD & BEVERAGE MASTERS
3 N/A
CORE(RM)
ELECTIVE(CA)
RM1907 3~4 服務業督導實務
HOSPITALITY SUPERVISION
3 N/A
CORE(RM)
ELECTIVE(CA)
BHM1258 4 消費者行為學
CONSUMER BEHAVIOR
3 N/A
ELECTIVE BHM1251 1~4 國際禮儀
INTERNATIONAL ETIQUETTE
1 N/A
ELECTIVE BHM1254-01 3~4 菜單設計
MENU DESIGN
1 N/A
ELECTIVE BFBM1321 2~4 個人及專業發展
PERSONAL AND PROFESSIONAL DEVELOPMENT
1 N/A
ELECTIVE BHM1256 3~4 談判技巧
NEGOTIATING SKILLS
1 N/A
ELECTIVE BFBM1922 3~4 餐飲大師講座
SEMINARS BY FOOD & BEVERAGE MASTERS
1 N/A
ELECTIVE BFBM1323 3~4 連鎖餐廳的經營管理
FRANCHISING
3 N/A
ELECTIVE BFBM1324 4 培訓規劃
TRAINING AND DEVELOPMENT
3 BITM1314人力資源管理
HUMAN RESOURCES MANAGEMENT
ELECTIVE CA1909 1~3 健康飲食烹調及實踐
HEALTHY COOKING & PRACTICE
3 N/A
ELECTIVE RM1903 2~4 高級葡萄酒欣賞
ADVANCED WINE APPRECIATION
1 RM1302 葡萄酒欣賞
WINE APPRECIATION
ELECTIVE BFBM1903 1~2 餐飲業基礎法語
BASIC FRENCH IN FOOD AND BEVERAGE INDUSTRY
1 N/A
ELECTIVE CA1915 3~4 高級麵包製作及實踐
ADVANCED BAKING & PRACTICE
3 #N/A
ELECTIVE CA1916 3~4 高級西餅製作及實踐
ADVANCED PASTRY & PRACTICE
3 #N/A
ELECTIVE CA1920- 1~4 廚藝學專題項目(一)
SPECIAL TOPIC IN CULINARY ART (1)
3 N/A
ELECTIVE CA1921- 1~4 廚藝學專題項目(二)
SPECIAL TOPIC IN CULINARY ART (2)
3 N/A
ELECTIVE CA1922- 1~4 廚藝學專題項目(三)
SPECIAL TOPIC IN CULINARY ART (3)
3 N/A
ELECTIVE CA1923- 1~4 廚藝學專題項目(四)
SPECIAL TOPIC IN CULINARY ART (4)
2 N/A
ELECTIVE CA1924- 1~4 廚藝學專題項目(五)
SPECIAL TOPIC IN CULINARY ART (5)
2 N/A
ELECTIVE CA1925- 1~4 廚藝學專題項目(六)
SPECIAL TOPIC IN CULINARY ART (6)
2 N/A
ELECTIVE CA1926- 1~4 廚藝學專題項目(七)
SPECIAL TOPIC IN CULINARY ART (7)
1 N/A
ELECTIVE CA1927- 1~4 廚藝學專題項目(八)
SPECIAL TOPIC IN CULINARY ART (8)
1 N/A
ELECTIVE CA1928- 1~4 廚藝學專題項目(九)
SPECIAL TOPIC IN CULINARY ART (9)
1 N/A
ELECTIVE RM1920- 1~4 餐廳管理專題項目(一)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (1)
3 N/A
ELECTIVE RM1921- 1~4 餐廳管理專題項目(二)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (2)
3 N/A
ELECTIVE RM1922- 1~4 餐廳管理專題項目(三)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (3)
3 N/A
ELECTIVE RM1923- 1~4 餐廳管理專題項目(四)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (4)
2 N/A
ELECTIVE RM1924- 1~4 餐廳管理專題項目(五)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (5)
2 N/A
ELECTIVE RM1925- 1~4 餐廳管理專題項目(六)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (6)
2 N/A
ELECTIVE RM1926- 1~4 餐廳管理專題項目(七)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (7)
1 N/A
ELECTIVE RM1927- 1~4 餐廳管理專題項目(八)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (8)
1 N/A
ELECTIVE RM1928- 1~4 餐廳管理專題項目(九)
SPECIAL TOPIC IN RESTAURANT MANAGEMENT (9)
1 N/A

 

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PATA 2017
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