Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Definition of cuisine and its historical development
Week - 2	The place and importance of the kitchen in businesses
Week - 3	Types of cuisines in the food service industry
Week - 4	Ergonomic factors in the design of hotel kitchens
Week - 5	Parts of the hotel kitchen
Week - 6	Clothes and uniforms of the personelRecruitment of the personell
Week - 7	Parts of the hotel kitchen
Week - 8	The location and physical conditions of the hotel kitchen
Week - 9	The relationship of the hotel kitchen with other volumes
Week - 10	Kitchen Equipment selection
Week - 11	Staff organization in the kitchen
Week - 12	Workflow in the kitchen
Week - 13	Warehouses and their features
Week - 14	Accidents and inconveniences caused by incorrect design in kitchen workers