Akademik Dersler - İçerik

Weeks	Topics
Week - 1	General Introduction of the Kitchen and Techniques Used in the Kitchen
Week - 2	Kitchen tools and materials
Week - 3	Kitchen Rules, Dress, Dress, Communication Individual and Organizational Features Must Have
Week - 4	Mice en place (Preparation) in the Kitchen
Week - 5	Basic Knife Cutting Techniques
Week - 6	Cooking Methods and Techniques
Week - 7	Broths and Stocks
Week - 8	Vegetables and Fruits
Week - 9	Meat, Poultry and Seafood
Week - 10	Meat, Poultry and Seafood
Week - 11	Legumes and Cereals
Week - 12	Egg and Potato Garnishes
Week - 13	Basic Dough Types
Week - 14	Basics of kitchen service