| 1 | Informing about objectives, goals, course process and evaluation criteria | Uluslararası Gastronomi, Mehmet Sarıışık |
| 2 | French Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 3 | Italy Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 4 | Germany Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 5 | Indian Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 6 | Chinese Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 7 | Turkish Cuisine | Beslenme Antropolojisi, Türkan Kutluay Merdol |
| 8 | Spain Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 9 | Mexican Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 10 | Australian Cuisine - England Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 11 | Japanese-Korean Cuisine - Russian Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 12 | Lebanese Cuisine - Portuguese Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 13 | American Cuisine | http://www.gov.pe.ca/photos/original/4hsask_IC_RB.pdf |
| 14 | General evaluation and discussion | |