To students; nutrition and nutrition errors, food groups, giving basic information about food items, ready meal sector, calorie, menu planning, menu preparation, menu types, menu types, ready-to-eat design, kitchen layout, hygiene and sanitation applications, quality control with food, ready to eat To give information about the problems of the sector, and also to prepare a menu with the team to gain skills.

Food technology and basic concepts in nutrition The importance of nutrition and basic food elements Food groups, fruit and vegetable products and consumption principles Milk and its products and principles of consumption Meat and consumption principles Cereals, dried legumes, oilseeds, oils and sugars Menu planning, purpose, importance, the main factors in menu planning Menu editing, menu types, menu dishes Basic menu types Cost planning and its importance Cost control, factors affecting costs, budgeting Basic problems in food and beverage businesses Quality control and hygiene practices in food establishments