| 1 | Introduction | |
| 2 | Sugar Production | |
| 3 | Cocoa and Chocolate Products | |
| 4 | Chocolate Formulation and Quality Parameters | |
| 5 | Chocolate Technology | |
| 6 | Sugar and Confectionery Technology | |
| 7 | Sugar and Confectionery Technology | |
| 8 | Quality Characteristics of Confectionery Products | |
| 9 | Characteristics, Components, and Production Methods of Some Confectionery Types (marshmallows, nougat, starch and pectin jellies, hard candies, fondant, caramel, cream-filled confectionery, pan-coated confectionery) | |
| 10 | Types of Tea and Chemical Composition of Tea | |
| 11 | Tea Processing | |
| 12 | Quality Criteria for Tea | |
| 13 | Coffee Production and Obtaining Green Coffee Beans, Processing of Green Coffee Beans | |
| 14 | Student presentations | |