| 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 |
