醒吾科技大學嶄新觀餐學院大樓參與「2020醒吾盃全國餐旅技能競賽」

【記者江文賓/新北報導】

全國46所高中職與大專院校共200多位餐飲相關科系學生,今(12)日齊聚醒吾科技大學嶄新觀餐學院大樓,參與「2020醒吾盃全國餐旅技能競賽」,個個使出絕活期待為校爭光。遠從彰化達德商工參賽的蘇鈺涵,以朱元璋的故事調製無酒精調飲奪冠,獲知第一名時開心表示:「我就是代表彰化!」

醒吾盃全國餐旅技能競賽今年邁入第12屆,已經成為國內餐旅學校的指標性競賽平台,讓餐旅相關科系學生能有一個舞台來互相切磋學習,比賽區分為「餐服類、廚藝類、烘焙類、飲調類」四大種類。

醒吾科技大學校長陳義文指出,每位選手均以認真專注的精神,做足了充份的準備,以不間斷的練習提升自我,共同參與這餐旅界具有重要指標意義的賽事。這是「適性學習,實務增能,自我實現」的最佳表現,厚植職場上核心專業能力的硬實力、敬業樂業情操態度的軟實力,期待每位參賽選手都保持著希望與活力,並追求卓越。

「今天舉辦的比賽,充分的呼應醒吾辦學理念。」陳義文強調,「鼓勵同學們發揮創意,追求理想與業界接軌,這也是技職教育專業發展的重點,相信在這次比賽的過程中,必定能看到選手們最佳的表現。期勉各位參賽的選手,勝不驕、敗不餒,都能有豐碩的收獲。」

醒吾科技大學副校長陳寶億開幕致詞時,代表醒吾科大歡迎各校參賽選手與裁判,期待透過這次盛大比賽,促進各校餐飲教學交流。這次醒吾盃比賽不同於其他傳統競賽較重視表演性質,而是將賽事更貼近於實際飲料調製場域的實務工作,經由競賽把平日所學與實務結合,培養學生自信心與榮譽感,對學生未來不論升學或就業都有幫助。

醒吾科大觀餐學院院長黃寶元表示,醒吾盃不同於其他比賽強調表演的華麗,而是一場非常紮實的基本功競賽,連比賽用的品牌都是國際級的原料,就能看出大賽對於品質的重視,透過一場競賽活動,讓大家學習到如何培養自己成為未來市場需求的專業大師。

 

這次比賽評分重點分別為:餐服類-講究服裝儀容、餐桌擺設、衛生美觀;廚藝類-熟度、口感、味道、擺盤、功法;烘焙類-講究技巧、創意藝術、色彩、擠花、整體造型、衛生;飲調類需兼具、花式調酒及視覺宣傳行銷的能力。

 

最吸引目光的MONIN傳統無酒精調飲組,獲得冠軍的彰化達德商工蘇鈺涵分享作品故事,主題名字叫驚艷八寶,係用朱元璋的故事,以八寶粥的方式去調製,用紅豆糖漿、烤花生糖漿,配方有紅茶、蘋果汁、煙燻肉桂去調製,「如果以1~10分給自己打分,我給自己7分,因為我沒有超時,很開心可以來參與醒吾盃。」

 

 景文科技大學邱安妤同學參與CoCo無酒精創意飲料組,以台灣為主題,他說:「我使用咖啡、鳳梨、紅茶,底下的料我是加黑糖粉粿,奶蓋的部分是用優酪乳跟梅子,我覺得這些食材都蠻代表台灣,我覺得醒吾場地很不錯,工作人員也都很熱心、貼心。」

 

彰化達德商工邱榆芳同學參與MONIN傳統無酒精調飲組,分享作品故事,酒名以落雁命名,王昭君就代表落雁,一身裝扮以王昭君做為主題,想做出琵琶的特色 ,材料有紅豆糖漿、蔗糖糖漿,加入新鮮的柳橙汁,然後紅豆、薏仁,最後加上杏仁茶。她說:「第一次比醒吾盃,七分鐘內要做出五杯,上台前很緊張,很怕忘記動作但最後還是順利的做完,蠻開心的!」

 

經一整天激烈競賽,上午各組第一名(金牌)選手名單如下:餐服餐服競賽組簡義昌(大興高中)、廚藝欣臨味好美西餐廚藝挑戰賽-牛肉組洪凱成(開平高中)、烘焙昇祥歐式軟包組顏名駿(普林思頓高中)、法式盤飾點心組戴以琳(淡水商工)、藝術翻糖蛋糕組張雅茜(普林思頓高中)、開元鮮奶油蛋糕組顏佳玲(光華高中)、飲務傳統無酒精調飲組蘇鈺涵(達德商工)、CoCo無酒精創意飲料組陳姿妤(淡水商工)、開元咖啡拉花PK組陳宥穎(樹人家商)、開元咖啡沖煮PK組翁偲涵(智光商工餐飲科)、BARSOUL極速製酒組黃冠臻(Hush Taipei)。

 

 下午各組第一名(金牌)選手名單如下:廚藝欣臨味好美西餐廚藝挑戰賽-豬肉組黃品瑄(能仁家商)、飲務CoCo無酒精創意飲料組人氣王陳武良(Asia49亞洲料理與酒廊)、CoCo無酒精創意飲料組人氣王邱安妤(景文科技大學)、MONIN花式無酒精調飲組李奕璇(淡水商工)、SKYY VODKA花式專業組何冠廷(健行科技大學)、品祿飲品立體雕花學生組謝艾潔(淡水商工)、品祿飲品立體雕花職人組張登翔(黎明技術學院)。

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