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Week - 1 |
The historical development of kitchen equipment |
|
Week - 2 |
Determination of Kitchen Equipment Needs |
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Week - 3 |
The Materials Used in Production Equipment and Related Standards |
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Week - 4 |
Introduction to Kitchen Remodeling-Equipments |
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Week - 5 |
Storage and Preparation Equipment |
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Week - 6 |
Cooking Equipments |
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Week - 7 |
Mid-term exam |
|
Week - 8 |
Service and Distribution Equipment |
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Week - 9 |
Kitchen Equipment to be Used in Different Food Production Businesses |
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Week - 10 |
Kitchen Equipment Used in Hotel Kitchen Sections |
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Week - 11 |
New Trends and New Technologies |
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Week - 12 |
The Right Environmentally Friendly Equipment Selection Process |
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Week - 13 |
Tools-Equipment, Utensils-Leakage and Accessories Used in Kitchens |
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Week - 14 |
Final exam |
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