國立高雄餐旅大學

西餐廚藝系專業廚房使用規定(2025年版)           

 National Kaohsiung University of Hospitality and Tourism

Regulations for the Use of Professional Kitchens in the Department of Western Culinary Arts (2025 Edition)

 

• 使用與管理原則

Principles of Usage and Management：

本系廚房作為專業教學場地，未維護廚房設備與安全，特訂定明確規範。所有廚房鑰匙(含器具間、乾料間、瓦斯間等)，由廚房管理老師負責保管，廚房工讀生因工作需要持有鑰匙時，使用後需要立即歸還指定地點，廚房工讀生未經授權不可將鑰匙竊借給他人。學生未經授權不得繕自使用廚房，避免設備損壞和財物遺失。

廚房僅提供教學上課、教師產學案或研發、學校活動及經由指導老師同意的選手練習 使用，非上課時間需要使用廚房，需完成廚房借用流程。

As the kitchens of our department serve as professional teaching venues, these clear regulations are specifically established to maintain kitchen equipment and safety. All kitchen keys (including those for the equipment room, dry goods room, gas room, etc.) are kept and managed by the kitchen management teachers. When student kitchen workers need to hold the keys for work purposes, they must return them to the designated location immediately after use. Student kitchen workers are not allowed to lend the keys to others without authorization. Students are not permitted to use the kitchens without authorization in order to avoid equipment damage and loss of property.   

The kitchens are strictly provided for teaching classes, teachers' industry-academia projects or research and development, school activities, and for practice by competitors who have obtained their advising teacher's consent. If the kitchen needs to be used during non-class hours, the kitchen borrowing procedure must be completed.

• 借用流程與責任：

Borrowing Procedures and Responsibilities

• 廚房借用者須填寫申請表「實習教室非上課時間借用申請單」(環安組官網下載)

Kitchen borrowers must fill out the application form: "Application Form for the Use of Practicum Classrooms During Non-Class Hours" (which can be downloaded from the official website of the Environmental Safety and Health Section)

• 借用流程：使用三日前申請完畢。上述表單需經管理老師簽名同意→系主任核章→環安組核章後決行後→系辦申請教室冷氣借用。使用結束後立即需歸還物品及清理場地。

Borrowing Procedure: The application must be completed three days prior to use. The aforementioned form requires the signature of approval from the management teacher → stamped by the Department Chair → stamped and approved by the Environmental Safety and Health Section → apply to the department office for classroom air conditioning usage. After use, borrowed items must be returned and the venue must be cleaned immediately.

(三)廚房或設備借用使用前，務必先檢查設備，有損壞請報備廚房管理老師報請維修，發現設備損壞需立即通報，若未依規定操作或管理不當，借用者需負責照價維修或照價賠償。

Before borrowing and using the kitchen or its equipment, users must first inspect the equipment. If there is any damage, please report it to the kitchen management teacher to arrange for repairs; any discovered equipment damage must be reported immediately. If the borrower fails to operate the equipment according to the regulations or mismanages it, they shall be responsible for paying the full price for repairs or compensating at full replacement cost.

• 公材與食材管理

Management of Public Materials and Ingredients：

(一)課程用乾料與公用物資管理Management of Dry Goods and Public Supplies for Courses：

1. 本系乾料區香料、器具間器具僅供本系課程使用，學生個人用烹調設備或器具不可寄放於廚房。

The spices in the department's dry goods area and the utensils in the equipment room are strictly for the use of the department's courses. Students' personal cooking equipment or utensils may not be stored in the kitchen

2. 本系公材包含The public materials of this department include:

1. 調味料:鹽巴、白胡椒粉、黑胡椒粒、月桂葉。

Seasonings: Salt, white pepper powder, black peppercorns, and bay leaves.

2. 清潔用品:漂白水、愛地潔、洗衣粉、洗碗精、除油靈、白博士、抹布、大黑垃圾袋。

Cleaning supplies: Bleach, floor cleaner, laundry detergent, dishwashing liquid, degreaser, heavy-duty kitchen cleaner (Dr. White), cleaning rags, and large black trash bags.

3. 烹調用品：紗布、棉線、烘焙油紙。

Cooking supplies: Cheesecloth, cotton twine, and baking parchment paper.

3. 其他烹飪用耗材如保鮮膜、鋁鉑紙、擦手紙、矽膠手套、保鮮盒、擠花袋、真空袋等，由各班所屬課程自行採買與支付費用，所用耗材由各課程或各班置放於指定地點，自行保管收藏。

Other cooking consumables—such as plastic wrap, aluminum foil, paper towels, silicone gloves, food storage containers, piping bags, vacuum bags, etc.—shall be purchased and paid for by the respective classes for their courses. The consumables used must be placed in designated locations by each course or class and kept and stored by themselves. 

4. 臨時借用別班烹飪用耗材，需事先取得該班授課教師同意。在未告知下擅自拿取，依照學校偷竊懲處規範辦理。

    Temporarily borrowing cooking consumables from other classes requires prior consent from the instructing teacher of that class. Taking items without prior notification and authorization will be handled in accordance with the school's disciplinary regulations for theft.

• 廚房使用時服儀規定

Dress Code and Grooming Regulations for Kitchen Use

• 穿著要求的重要性Importance of Dress Requirements：

1. 穿戴統一的廚服與廚帽為確保衛生與專業形象，在烹飪過程中，可有效避免頭髮掉落等食品安全風險衛生問題。

Wearing uniform chef coats and chef hats ensures hygiene and a professional image. During the cooking process, it can effectively prevent food safety and hygiene issues, such as falling hair.

2. 上課期間，皆須著學校廚師服、西式廚帽、千鳥格褲、系領巾、戴名牌，其餘規定皆按照西餐乙丙級證照考試規範執行，例如:不可戴耳飾、戒指等，唯有染髮可以，但以深色為主，不可挑染。

During class, everyone must wear the school's chef coat, Western-style chef hat, houndstooth pants, department neckerchief, and a name tag. All other regulations must follow the standards of the Level B and Level C Western Culinary Certification Exams. For example: wearing earrings, rings, etc., is not allowed. Hair dyeing is permitted, but it must be a dark color, and highlights/streaks are not allowed.

3. 非上課時間使用廚房(如前置備)仍須配戴廚帽或老師同意的棒球帽進入廚房。

When using the kitchen during non-class hours (e.g., for preliminary prep work), individuals must still wear a chef hat or a baseball cap approved by the teacher to enter the kitchen.

4. 大四生在畢業展期間(4月-6月)可穿著自己設計之廚服、廚褲，但仍需是廚服，不可為休閒服、運動服等。

Seniors during the graduation exhibition period (April to June) may wear their own customized chef coats and chef pants, but they must still be chef uniforms; casual wear, sportswear, etc., are not allowed.

• 每學期廚帽的發放與管理：

配合課程都必須配戴廚帽，每學期開學初由系上統一採購，學生和廚課老師提供3頂西式廚帽。若需額外購買，可自行購買或至系辦公室購買。

Distribution and Management of Chef Hats Each Semester: Chef hats must be worn in accordance with course requirements. At the beginning of each semester, the department will make a unified purchase and provide students and culinary instructors with 3 Western-style chef hats. If additional hats are needed, individuals may purchase them on their own or buy them at the department office.

        六、本辦法經113學年度第一學期第4次系務會議(113年11月08日)審議通過，自113學年度第二學期開始施行。即日起公告修正時亦同。  

Responsible Unit for these Regulations: Department of Western Culinary Arts, School of Culinary Arts. 5. These regulations were reviewed and approved at the 4th Departmental Affairs Meeting of the 1st Semester of the 113th Academic Year (November 08, 2024), and will be implemented starting from the 2nd Semester of the 113th Academic Year. The same applies to any future amendments from the date of announcement.