| 1 | Historical development of cuisine and cuisine | |
| 2 | Kitchen management | |
| 3 | Purchasing, receiving, storage in kitchen services management | |
| 4 | Production in kitchen services management | |
| 5 | The relationship of the kitchen with other sections | |
| 6 | Planning and installation of the kitchen | |
| 7 | Types of cuisine | |
| 8 | Location of the kitchen | |
| 9 | Physical features of the kitchen | |
| 10 | Parts of the kitchen, work areas and sustainable kitchen types | |
| 11 | Kitchen organization and kitchen staff duties | |
| 12 | Equipment and tools used in the kitchen | |
| 13 | Hygiene and sanitation in the kitchen | |
| 14 | Health and safety systems in the kitchen | |