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Week - 1 |
General Information about Cuisine |
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Week - 2 |
World Cuisines |
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Week - 3 |
General Information about Turkish Cuisine |
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Week - 4 |
Management, kitchen Management and Organisation -I- |
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Week - 5 |
Management, kitchen Management and Organisation -II- |
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Week - 6 |
Basic Information in Kitchen Production |
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Week - 7 |
Cleaning, Health and Hygene in Kitchen |
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Week - 8 |
Sanitation and HACCP applications in Kitchen |
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Week - 9 |
Menu and Menu Planning |
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Week - 10 |
Nutrition,Nutriment Gruops and Importance of Nutrition -I- |
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Week - 11 |
Nutrition,Nutriment Gruops and Importance of Nutrition -II- |
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Week - 12 |
The cost of food production and food cycling |
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Week - 13 |
Basic cooking methods in International Cuisine -I- |
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Week - 14 |
Basic cooking methods in International Cuisine -II- |
Anadolu Info Package 
Turkish 
English