| 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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