| 1 |
Independent study, Literature search |
Introduction to Institutional Food Services |
Lecture, Discussion, Groupwork |
| 2 |
Independent study, Literature search |
Commercial Food Services Systems |
Lecture, Discussion, Groupwork |
| 3 |
Independent study, Literature search |
Management and Organization/Strategic Management in Institutional Food Services I |
Lecture, Discussion, Groupwork |
| 4 |
Independent study, Literature search |
Management and Organization/Strategic Management in Institutional Food Services II |
Lecture, Discussion, Groupwork |
| 5 |
Independent study, Literature search |
Staff Management in Institutional Food Services |
Lecture, Discussion, Groupwork |
| 6 |
Independent study, Literature search |
Kitchen Plan and Physical Conditions |
Lecture, Discussion, Groupwork |
| 7 |
Independent study, Literature search |
Kitchen Tools I |
Lecture, Discussion, Groupwork |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Independent study, Literature search |
Kitchen Tools II |
Lecture, Discussion, Groupwork |
| 10 |
Independent study, Literature search |
Principles of Menu Planning I |
Lecture, Discussion, Groupwork |
| 11 |
Independent study, Literature search |
Principles of Menu Planning II |
Lecture, Discussion, Groupwork |
| 12 |
Independent study, Literature search |
Menu Planning for Different Groups |
Lecture, Discussion, Groupwork |
| 13 |
Independent study, Literature search |
Standard Recipes |
Lecture, Discussion, Groupwork |
| 14 |
Independent study, Literature search |
Purchasing and Acceptance Criteria's in Kitchens |
Lecture, Discussion, Groupwork |
| 15 |
Independent study, Literature search |
Receiving and Storage Management Criteria's in Kitchens |
Lecture, Discussion, Groupwork |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |