1 |
Reading |
Basic concepts of gastronomy, assessment in cultural and historical perspective |
Expression |
2 |
Reading |
Scientific approaches to flavor physiology |
Expression |
3 |
Reading |
Factors affecting the perceptions of cultural flavor |
Expression |
4 |
Homework |
Contemporary culinary trends and structures |
Expression |
5 |
Reading |
An overview of food and beverage businesses / Organization structures and operations |
Expression |
6 |
Literature review |
Cuisine plans and sections- types |
Expression |
7 |
Literature review |
Cuisine plans and Business organization |
Expression |
8 |
- |
MID-TERM EXAM |
- |
9 |
Reading |
Cuisine plans and work safety |
Expression |
10 |
Reading |
Cuisine equipments & apparatus |
Expression |
11 |
Reading |
Food purchase and storage |
Expression |
12 |
Homework |
Technical specification and recipe reading / writing |
Expression |
13 |
Homework |
Food hygiene and management in the cuisine |
Expression |
14 |
Homework |
Cuisine calculations - in-kitchen measuring devices |
Expression |
15 |
Reading |
Cuisine calculations - in-kitchen measurement usage and types |
Expression |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |