Weeks | Topics |
1 |
Historical Development of cuisine
|
2 |
Organization of Kitchen Department
|
3 |
Kitchen Personnel
|
4 |
Kitchen Equipment
|
5 |
Main Nutrients and Nutrition
|
6 |
Standart Recipes
|
7 |
Workflow and Hygiene in Kitchen
|
8 |
MID-TERM EXAM
|
9 |
Cooking Methods, Pre-preparing of foods
|
10 |
Bouillon and Sauces
|
11 |
Salads, Hors d’oeuvres
|
12 |
Soups
|
13 |
Garnishes of Potato
|
14 |
Purchasing, Stocking and Control
|