1 |
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EVALUATION OF THE BASIC THEORIES OF GASTRONOMY ON CULTURAL AND HISTORICAL PERSPECTIVE |
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2 |
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SCIENTIFIC APPROACHES TO TASTE OF PHYSIOLOGY |
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3 |
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THE FACTORS AFFECTING CULTURAL TESTS |
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4 |
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CONTEMPORARY KITCHEN FLOWS AND STRUCTURES |
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5 |
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OVERVIEW OF FOOD AND BEVERAGE OPERATIONS / ORGANIZATION STRUCTURES AND OPERATIONS |
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6 |
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KITCHEN PLANNING AND DEPARTMENTS - DIVERSITY |
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7 |
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KITCHEN PLANNING AND WORK ORGANIZATIONS |
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8 |
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MID-TERM EXAM |
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9 |
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KITCHEN PLANNINGS AND SAFETY |
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10 |
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KITCHEN EQUIPMENTS AND TOOLS |
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11 |
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FOOD PURCHASE AND STORAGE |
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12 |
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TECHNICAL SPECIFICATION |
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13 |
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FOOD HYGIENE AND MANAGEMENT IN KITCHEN |
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14 |
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KITCHEN CALCULATIONS - KITCHEN MEASURING DEVICES |
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15 |
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KITCHEN CALCULATIONS - KITCHEN MEASURING USAGE AND DIVERSITY |
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16 |
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FINAL EXAM |
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17 |
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FINAL EXAM |
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