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