|
Week
|
Topics
|
Study Metarials
|
|
1
|
creating hygienic conditions, hygiene hotel kitchens
|
R1. Chapter 1
|
|
2
|
kitchen floor
|
R1. Chapter 2
|
|
3
|
Working spaces and interior, intermediate and materials used in hygiene, ventilation
|
R1. Chapter 3
|
|
4
|
crockery, washing, hand washing, machine wash
|
R1. Chapter 3
|
|
5
|
garbage and pest control
|
R1. Chapter 4
|
|
6
|
ways to combat Runts
|
R1. Chapter 4
|
|
7
|
reptiles and fight, cockroaches and flying insects and ways to combat
|
R1. Chapter 4
|
|
8
|
cleaning, personal hygiene
|
R1. Chapter 5
|
|
9
|
Administration of hotels in hygiene measures that must be
|
R1. Chapter 5
|
|
10
|
personnel should pay attention to features of the employees in terms of the internal organs of the physical and health
|
R1. Chapter 6
|
|
11
|
Kitchen tools, and considerations when using containers, food poisoning
|
R1. Chapter 7
|
|
12
|
hygiene in the preparation of baking foodstuffs,.
|
R1. Chapter 8
|
|
13
|
Hygiene of foodstuffs necessary to apply until servisene
|
R1. Chapter 8
|
|
14
|
hygienic food service
|
R1. Chapter 8
|