1 | BASIC CONCEPTS ABOUT GASTRONOMY AND CULINARY ARTS;
GASTRONOMY FROM PAST TO TODAY |
2 | FOOD AND BEVERAGE BUSINESSES GENERAL OVERVIEW; ORGANIZATIONAL STRUCTURE AND OPERATION IN FOOD AND BEVERAGE ORGANIZATIONS |
3 | KITCHEN SECTIONS AND PROCESSOR |
4 | TOOLS AND EUIPMENT USED FOR FOOD AND BEVERAGE PREPARATION, UNITS OF MEASUREMENT |
5 | KITCHEN PERSONNEL AND DISTRIBUTION OF TASKS |
6 | CATEGORIZATION AND FEATURES OF FOOD AND BEVERAGES |
7 | PROCUREMENT, ACCEPTANCE AND STORAGE IN FOOD AND BEVERAGE BUSINESSES |
8 | PRETREATMENTS, BASIC COOKING PRINCIPLES |
9 | MIDTERM |
10 | SERVICE METHODS, RESTAURANT ORGANIZATION, OUTSIDE CATERING SERVICES |
11 | FOOD MICROBIOLOGY |
12 | HYGENIE AND SANITATION IN GASTRONOMY |
13 | GASTRONOMY AND ETIQUETTE |
14 | GASTRONOMY AND TOURISM |