Weeks | Topics |
1 |
Historical Development of Cuisine and Modern Cuisine
|
2 |
Organization of Kitchen Department
|
3 |
The Structure of the Kitchen and Characteristics of Kitchen Staff
|
4 |
Kitchen Equipment
|
5 |
Main Nutrients and Nutrition
|
6 |
Basic Principles of Cooking and Food Science
|
7 |
Work and Employee Safety in the Kitchen
|
8 |
Basic First Aid Information
|
9 |
Preparation in the Kitchen
|
10 |
Bouillon and Sauces
|
11 |
Bouillon and Sauces
|
12 |
Soups
|
13 |
Basic Cooking Methods
|
14 |
Purchasing, Stocking and Control
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