| 1 | Basic kitchen information | Lecture notes |
| 2 | Historical development of kitchen | Lecture notes |
| 3 | Kitchen organizational chart | Lecture notes |
| 4 | Kitchen management and organization | Lecture notes |
| 5 | Information related to basic kitchen production | Lecture notes |
| 6 | Information related to basic kitchen contorls | Lecture notes |
| 7 | Hygiene, sanitation and HACCP in the kitchen(Hazard Analysis and Critical Control Point) | Lecture notes |
| 8 | World cuisines | Lecture notes |
| 9 | Production process in the kitchen | Lecture notes |
| 10 | Gastronomy and sustainability | Lecture notes |
| 11 | Production planning | Lecture notes |
| 12 | Menu planning | Lecture notes |
| 13 | Food cost analysis | Lecture notes |
| 14 | Beverage cost analysis | Lecture notes |