| 1 | Types of Staple Foods | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 2 | Taxonomy of Food Items | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 3 | Foods Commonly Served İn Restaurants | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 4 | Classification of Beverages | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 5 | Basic Tastes | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 6 | Review and Excercises | Öğretim elemanı ders notu |
| 7 | Classification of Professional Kitchen Equipment | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 8 | Knife | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 9 | Serviceware | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 10 | People in a Professional Kitchen | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 11 | In the Kitchen | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 12 | Culinary Units of Measurement | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 13 | Hygiene in Kitchen | Koç, N. (2022. English for Gastronomy Students and Professional Chefs, 4th Edition, RDY&Venus Yayıncılık |
| 14 | Review and Excercises | Öğretim elemanı ders notu |