Week 1 - Theoretical
Gastronomy, history of gastronomy, relationship of gastronomy with other disciplines
Week 2 - Theoretical
The idea of feasibility and investment decision to establish a food and beverage management
Week 3 - Theoretical
The idea of feasibility and investment decision to establish a food and beverage management
Week 4 - Theoretical
Kitchen sections
Week 5 - Theoretical
Kitchen sections
Week 6 - Theoretical
Purchase process in the kitchen
Week 7 - Theoretical
Delivery process in the kitchen
Week 8 - Theoretical
Delivery process in the kitchen (Mid-term Exam)
Week 9 - Theoretical
Storage system in the kitchen
Week 10 - Theoretical
Production process in the kitchen
Week 11 - Theoretical
Storage methods in the kitchen
Week 12 - Theoretical
Kitchen staff's duties
Week 13 - Theoretical
Communication in kitchen
Week 14 - Theoretical
Kitchen uniforms and uniform elements
