Akademik Dersler - İçerik

Weeks	Topics
Week - 1	Description of stocks, sauces and soups
Week - 2	Preparation for Stocks, Sauces and Soups
Week - 3	White Stock, Brown Stock Preparation
Week - 4	Fish Stock and Vegetable Stock Preparation
Week - 5	Brown Sauce and White Sauce Applications
Week - 6	Hollandaise Sauce and Bearnaise Sauce Applications
Week - 7	Maitre d'Hotel Butter Varieties
Week - 8	Broths, consommés, hearty broths
Week - 9	Clear Soups and Grain Soups
Week - 10	Creamy Soups
Week - 11	Pureed Soups
Week - 12	Salad Dressings and Salad Varieties
Week - 13	Preservation of sauces and stocks
Week - 14	Serving of sauces and soups