| 1 | Basic Concept of Kitchen and Culinary Arts | Lecture notes |
| 2 | Basic Concept of Kitchen and Culinary Arts | Lecture notes |
| 3 | Business Mathematics | Lecture notes |
| 4 | Units of Measurement Used in the kitchen | Lecture notes |
| 5 | Food Safety | Lecture notes |
| 6 | Standard recipes and menu | Lecture notes |
| 7 | Fundamental Theories of Material Science and Cooking | Lecture notes |
| 8 | Materials Preparation and Kitchen Organization | Lecture notes |
| 9 | Essential Knowledge and Skills on the Use of Kitchen Equipment | Lecture notes |
| 10 | Essential Knowledge and Skills on the Use of Kitchen Equipment | Lecture notes |
| 11 | Purchase | Lecture notes |
| 12 | Storage | Lecture notes |
| 13 | Responsibility studies on sustainability in the kitchen | Lecture notes |
| 14 | Cost Control | Lecture notes |