| 1 | Types of Staple Foods | Kaynak 1,2,3 |
| 2 | Taxonomy of Food Items | Kaynak 1,2,3 |
| 3 | Foods Commonly Served İn Restaurants | Kaynak 1,2,3 |
| 4 | Classification of Beverages | Kaynak 1,2,3 |
| 5 | Basic Tastes | Kaynak 1,2,3 |
| 6 | Review and Excercises | Öğretim elemanı ders notu |
| 7 | Classification of Professional Kitchen Equipment | Kaynak 1,2,3 |
| 8 | Knife | Kaynak 1,2,3 |
| 9 | Serviceware | Kaynak 1,2,3 |
| 10 | People in a Professional Kitchen | Kaynak 1,2,3 |
| 11 | In the Kitchen | Kaynak 1,2,3 |
| 12 | Culinary Units of Measurement | Kaynak 1,2,3 |
| 13 | Hygiene in Kitchen | Kaynak 1,2,3 |
| 14 | Review and Excercises | Öğretim elemanı ders notu |
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