The aim is given to students; on nutrition and nutrition mistakes, food groups, nutrients, catering sector, calorie, menu planning, menu preparation, menu varieties, menu types, design on the catering, kitchen layouts, quality control, hygiene and sanitation practices and problems on the catering sector.

The basic concepts on catering technology and nutrition 2. The importance of nutrition and basic nutrients 3. Nutrient groups, fruit and vegetable products and consumption policies 4. Milk and milk product and consumption policies 5. Meat and meat product and consumption policies 6. Cereals, dried legumes, oilseeds, oils and sweets 7. Menu planning, aim, importance and the main factors on the menu planing 8. Menu designing, menu types, meals in the menu 9. Basic menu types 10. Cost planining and the importance 11. Cost control, factors affecting cost, budgeting 12. Main problems on the food and beverage companies 13. Quality control and hygen practice on the catering companies