INTRODUCTION TO CULINARY ARTS

HISTORY AND PHILOSOPHYEvolution of

the Food Service Industry

THE JUNIOR CULINARIAN'S CODE

 

I PLEDGE TO ADVANCE THE PROFESSION AND TO PASS IT ON.

I SHALL FOSTER A SPIRIT OF COOPERATION.I SHALL BE HONORABLE.

I SHALL NOT USE UNFAIR MEANS.I SHALL BE FAIR, COURTEOUS AND CONSIDERATE.

I SHALL REFRAIN FROM CRITICISM.I SHALL SUBJECT NO ONE TO RISKS.

I SHALL HELP TO PROTECT ALL MEMBERS.I SHALL BE ENTHUSIASTIC

I SHALL BE TOO BIG FOR WORRY, TOO NOBLE FOR ANGER, TOO STRONG FOR FEAR AND TOO HAPPY TO HURT

ANYONE.

FOCUS STANDARDSHOSP–ICA-3: Examine and identify the history and philosophy of

the food service industry.• 3.1 Describe and define professionalism in the various roles of

the food service organization.• 3.2 Name and define professional organizations such as the

American Culinary Federation, (ACF), National Restaurant Association (NRA), Professional Chef’s Association (PCA), Research Chef Association (RCA), and United States Chef’s Association (USCA), and the importance and benefits of membership.

• 3.3 Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as, but not limited to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector.

• 3.4 Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice, to include but not limited to, Carême, Escoffier, and Catherine De Medici.

• 3.5 List and describe the various cuisines and their relationships to history and cultural development.

• 3.6 Identify the positions of the classical and modern “kitchen brigade” and outline the organizational structure of various food service and hospitality organizations.

I CAN STATEMENTS

• Describe and define professionalism in the various roles of the food service organization.

• Name and define professional organizations and the importance and benefits of membership.

• Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions.

• Identify key historical persons and summarize their contributions.

• List and describe the various cuisines.• Identify the positions of the classical and modern

“kitchen brigade”.

UNDERSTANDINGS & GOALS

Enduring Understandings: • Students will examine and discuss introduction to the

hospitality and food service industry and the role of the modern kitchen. Students will understand the history and evolution of the food service industry by identifying key historical figures, exploring the many foodservice careers that are now available and measure the benefits of joining professional organizations.

Essential Questions: • How has the food service industry evolved over the years?• What are some defining factors of the modern food service

industry?• Why is it important to understand the history and evolution

of the food service industry?

STANDARDHOSP–ICA-3: Examine and identify the history and philosophy of the food service industry.

I CAN STATEMENTS• Describe and define professionalism in the various roles of the food

service organization.• Name and define professional organizations and the importance and

benefits of membership.• Explore career opportunities and pathways in the foodservice industry

and identify specific jobs and positions.• Identify key historical persons and summarize their contributions.• List and describe the various cuisines.• Identify the positions of the classical and modern “kitchen brigade”.

Essential Questions• How has the food service industry evolved over the years?• What are some defining factors of the modern food service industry?• Why is it important to understand the history and evolution of the

food service industry?

ORGANIZATIONPlease ensure that your SOURCEBOOK

is organized properly. It must consist of the following:

* Cover Page• Name• Block

• 2014-2015• Intro to ECE/ Intro to Culinary Arts

* Table of Contents • (2 pages- front only)

• Section 1- Bell Ringers (20 Pages)• Section 2- Notes (60 Pages)

• Section 3- Observation Journal/ Lab Report (20 Pages)

*In order to ensure that your Sourcebook is not lost, please place them where they have been designated to go (assignment collection table/filing cabinet)

Please ensure that your NOTEBOOK is organized properly. It must consist of the following:

*Cover Page• Name• Block

• 2014-2015• Intro to ECE/ Intro to Culinary

Arts

*Rules and Procedures Sheet

*Grade Sheet w/Signature Page

*Divider for each standard

-Page after each tab with the Standard, I Can Statements,

Essential Questions

OPENINGBELL RINGER A chef is

described as a skilled cook

who manages the kitchen.

What skills do you think a chef would

need to do to be considered a TOP CHEF?

Please ensure that your sourcebook is

organized properly:

•Cover PageNamePeriod

2014-2015Intro to Culinary

ArtsTable Of Contents

(2 pages- front only)•Section 1- Bell Ringers

•Section 2- Notes•Section 3- Lab Report

SOURCEBOOK NOTES

Define the vocabulary terms Answer the following questions:o What are the current trends in foodservice?o What challenges are facing the foodservice industry?o What are the different types of foodservice

establishments?o What are the legal forms of business ownership?o How are foodservice businesses organized?o Who are key historical persons in the history of the

foodservice industry and how did they contribute?o Describe the various foodservice styles.o Name the ten cuisines and characteristics of each.o Sketch the outline of the Brigade system.o Identify and describe the ten careers available in the

foodservice industry.o Name three professional organizations in the

foodservice industry.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY• Foodservice• Hospitality• Trends• Cuisine• Sustainable

products and practices

• Organic foods• Home meal

replacements• Living wages• Culinary• Culinarian

• Professionalism• Attitude• Stress • Apprenticeship• American

Culinary Federation (ACF)

• Certification• Grande cuisine• Indigenous foods• Classic cuisine• Haute cuisine• Nouvelle cuisine• Fusion cuisine

• Full-service restaurant

• Catering• Institutional

foodservice• Sole

proprietorship• Partnership• Corporation• Chain restaurants • Franchise

restaurants• Entrepreneur• Brigade• Executive chef• Banquet chef• Cross training

• Foodservice-the business of making and serving prepared food and drink

• Hospitality-welcoming guests and satisfying their needs.• Trends-new practices or conditions that point to the way things will

be in the future.• Cuisine- French word for “kitchen,” but in English it means a style of

cooking.• Sustainable products and practices- produced or carried out over

a long period of time without a negative effect on the environment.• Organic foods- grown without synthetic fertilizers or pesticides and

from animals that have not received antibiotics or hormones.• Home meal replacements- meals consumed at home but

professionally prepared elsewhere.• Living wages- one that allows someone working full-time to support

his or her family above the poverty level.• Culinary- refers to matters related to the preparation or cooking of

food.• Culinarian- a term for a cook or someone who prepares food.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Full-service restaurant- employ servers to take the customer’s order an bring the meal to their table.

• Catering- providing food and service for groups.• Institutional foodservice- supplies meals for businesses and

organizations.• Sole proprietorship- business in which one person owns and often

operates the business.• Partnership- a business in which ownership is shared by two or more

people.• Corporation- granted a charter from the state, which recognizes it as a

separate entity with legal rights.• Chain restaurants – group of restaurants owned by the same company.• Franchise restaurants- independently owned restaurants that are part of

a larger restaurant chain.• Entrepreneur- someone who organizes a business and assumes risk for it.• Brigade- workstation that has a leader that reports to the head chef• Executive chef- coordinates the operation of the restaurants and

departments.• Banquet chef- oversees a staff of cooks that prepare meals for large

groups.• Cross training- teaches staff to do more than one job in the kitchen.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

• Professionalism- the positive behaviors and appearance exhibited by an individual who is committed to the culinary arts.

• Attitude- how you think and feel about other people and situations.

• Stress –physical, mental, and emotional response to external pressures.

• Apprenticeship- method of training in which a person learns a trade under the guidance of skilled trades-people.

• American Culinary Federation (ACF)- largest professional organization for culinarians in the United States.

• Certification- confirms that a culinarian possesses certain knowledge, skill level, and experience.

• Indigenous foods- those foods that were native or traditional to the particular geographic region or ethnic population.

SPEAKING THE LANGUAGECULINARY TERMINOLOGY

WHAT IS FOODSERVICE?THE BUSINESS OF MAKING AND SERVING PREPARED FOOD

AND DRINK

TRENDS IN FOODSERVICE

• Global Cuisine• Technology• Sustainable Practices and Organic Foods• Home Meal Replacement

CHALLENGES FACING THE FOODSERVICE INDUSTRY

• Meeting Labor Demands• Living Wage• Nutrition Concerns

UNDERSTANDING FOODSERVICE OPERATIONS

Types of Foodservice Establishments

• Restaurants• Hotels• Clubs• Catering• Institutional Foodservice

Legal Forms of Business Ownership

• Sole Proprietorship• Partnership• Corporation

Organization of Foodservice Business

• Independent Restaurants• Chains• Franchises

CULINARY HISTORY

KEY HISTORICAL PERSONS AND THEIR CONTRIBUTIONS

• Careme- Marie Antoine (Antonin) Carême, known as "The King of Chefs, and the Chef of Kings“; haute cuisine,

• Escoffier- Georges Auguste Escoffier invented the Kitchen Brigade System

• De Medici- Catherine de Medici was known as the ‘mother of French haute cuisine’

• Amelia Simmons- wrote and published the first American cookbook

• Jean Anthelme Brillat-Savarin- wrote one of the most celebrated works on food, (The Physiology of Taste) and was quite possibly the greatest food critic ever.

• Apicius, (“Cuisine in Ten Books”), the world's oldest surviving cookbook. It is considered the very first cook book.

• M. Boulanger, the first restaurant

• Roth and Angell open CIA (Culinary Institute of America)

• Antoine Beauvilliers opened the first 'real' restaurant in Paris

• James Beard- an amateur actor and cook; created the first televised cooking show in the United States

FOODSERVICE RESTAURANT STYLES

• Fast Food Dining emphasize speed of service and low

cost over other considerations sometimes known

as a quick service restaurant orQSR, table service.

• Casual family dining

• Family style• Family style restaurants are

restaurants that have a fixed menu and fixed price, usually with diners seated at a communal table such as

on bench seats.

• Fine dining restaurants are full service restaurants with specific dedicated meal courses

a restaurant that serves moderately-priced food in a casual atmosphere or one that feels at “home”

http://en.wikipedia.org/wiki/Restaurant_types

FOODSERVICE RESTAURANT STYLES

• Caféinformal restaurants offering a

range of hot meals and made-to-order sandwiches.

• Cafeterias

a restaurant serving mostly ready-cooked food arranged behind a food-serving counter.

• Pub• (short for public house) it is a

bar that serves simple food fare

• Bistros A familiar name for a café servingmoderately priced simple meals

in anunpretentious setting

Cuisines

• Grande cuisine- elaborate and time consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich.

• Classic cuisine- define by orderly menus organized by courses that were served tableside by waiters in hotels and restaurants.

• Haute cuisine- highest level of the culinary arts in which the most challenging dishes are prepared.

• Nouvelle cuisine- style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates.

• Fusion cuisine- merging of two or more ethnic cuisines into one cooking style.

Elements and characteristics of various cuisines

European meat is more prominent and substantial in serving-size

Greek makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats

Haute elaborate preparations and presentations served in small and numerous courses

Jewish local ingredients and local cultural influences make their mark on this cuisine

Mexican known for its varied flavors, colorful decoration, and variety of spices and ingredients

Chinese food is prepared in bite-sized pieces…chopsticks are used at the table.

Japanese known for its emphasis on seasonality of food ( shun), quality of ingredients and presentation.

Italian noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world

Indian characterized by the use of various spices, herbs and other vegetables, and sometimes fruits

French Cheese and wine are a major part of this cuisine

Working with Departments Beyond the Kitchen

• Stewarding• Dining Room• Catering• Room Service• Purchasing

Labor Saving Trends

• Technology• Prepared Foods

THE BRIGADE SYSTEM

THE BRIGADE

Chef(Chef de Cuisine)

Sous Chef

Chef de Partie

Chef de Garde

Communard

Tournant

Saucier Garde Manger

Rotisseur Entremetier

Pastry Chef

Poissonier

1st Commis

2nd Commis

Butcher

Commis

Grill Cook

Fry Cook

Commis

Potager

Legumier

Commis

Pastry Cook

Baker

Decorator

Commis

• Chef de cuisine- supervises all the positions in the kitchen.• Sous Chef- second in command• Chef de garde- night chef• Chef de partie- position in charge of any of the particular workstations in the kitchen• Saucier- responsible for making sauces and sauteed or panfried items• Poissonier- fish cook (fish and shellfish)• Garde manger- in charge of the cold food station• Butcher- cuts and trims meats and poultry for other stations in the kitchen• Rotisseur- roasting and carving meats, poultry and preparing pan sauces and gravies• Grill Cook- cooks all grilled and broiled meats, poultry and fish• Fry Cook- prepare and cook deep fried items; can also serve as grill cook• Entremetier- oversees the preparation and cooking of vegetables, starches, egg

dishes, and hot appetizers• Potager- makes all stocks, soups, and mother sauces• Legumier- prepares and cooks vegetables• Pastry chef- head of the baking and pastry department• Pastry cook- prepare primarily sweets and pastries• Baker- makes breads and breakfast pastries• Decorator- decorates cakes and pastries; makes chocolate carvings or sugar

sculptures• Tournant- fills in for other staff members on their days off• Commis- assistant• Communard- prepares meals for the staff• Expeditor- reads the servers’ food orders to the cooks and organizes to be delivered

promptly

THE BRIGADE

THE PROFESSIONAL CHEF

THE CHEF’S MANY ROLES

• Cook• Leader• Manager• Artistic Innovator• Teacher and Mentor

PROFESSIONAL TRAITS OF A SUCCESSFUL CHEF

• Respectful• Punctual and Dependable• Positive Attitude• Flexible• Productivity and Speed

PERSONAL BEHAVIORS OF A SUCCESSFUL CHEF

• Maintaining Balance• Managing Stress• Maintaining Health

A CHEF’S KNOWLEDGE AND EXPERTISE

• Cost Accounting• Sanitation• Laws of the Foodservice

Industry• Food Chemistry and Physics• Nutrition• Purchasing and

Storekeeping• Food and Beverage Service• Equipment Maintenance• Public Relations

EDUCATION AND TRAINING OPTIONS

• Apprenticeship• Formal Education• Bachelor’s and Advanced

Degrees• On-the-Job Training• Lifelong Learning

THE PROFESSIONAL CHEF

ALLIED PROFESSIONS

• Research Chef• Personal Chef• Restaurant Consultant• Marketing and Sales• Culinary Instructor• Registered Dietitian• Food Writer

CAREER OPPORTUNITIES AND PATHWAYS IN THE FOODSERVICE INDUSTRY

Chef More highly skilled and better trained cooks who measure, mix, and cook food according to recipes

Dietician Plan diets for patients and educate people about eating healthy foods with extensive training

Food Stylist Create works of art through food to communicate ideas, thoughts, or feelings

Food Demonstrators Create public interest in buying products and promote items to customers.

Research and Development Workers

Help organizations solve problems using mathematical models to help make decisions

Food Service Workers Staff who prepare and serve food

Nutritionist Plan diets for patients and educate people about eating healthy foods but may not have any formal training

Food Service Manager Plan and direct the activities of places that serve food and beverages

Health Inspector Establishes and enforce rules in the food industry that protect the public

Food Scientists Conduct research to develop and improve food products that are healthy, safe, and appealing

THE PROFESSIONAL CHEFPROFESSIONAL ORGANIZATIONS

• American Culinary Federation (ACF)

• American Academy of Chefs (AAC)

• American Personal and Private Chef Association

• Bread Baker’s Guild of America

• International Association of Culinary Professionals (IACP)

• Les Dames d’Escoffier International

• Research Chef’s Association (RCA)

• Vatel Club• World Association of

Chef’s Societies (WACS)

• Women Chefs and Restaurateurs

RESTAURANT PROJECT

INTRODUCTION• You are getting ready to open a new restaurant in your town. You will be

assigned type of cuisine and food service style. Your assigned cuisine and foodservice style must be evident throughout the presentation. You will be provided the name of a historical person who contributed to the foodservice industry that will serve as a benefactor. This person will be acknowledged throughout this project. You will also acknowledge an endorsement from your assigned professional organization; provide etiquette tips appropriate for your restaurant cuisine and food service style. A list of available positions within your restaurant must be provided with job descriptions and depicted on a job application. Your task is to make a PowerPoint and create two other methods (flyer, business card, bumper sticker, t-shirt design) to advertise your restaurant. You don't have much time before the Grand Opening so lets get busy!!!

RESTAURANT PROJECT

Owner: Your job is to develop a brief biography about the restaurants benefactor- picture and information about how they impacted the foodservice industry and a professional organization endorsement- emblem and background information. You are also in charge of organizing the presentation in a powerpoint developing a restaurant pitch and presenting it to the potential customers (your teacher and peers).

    Manager- Your job is to develop a job

application with a list of positions available w/ descriptions (10) within the restaurant and establish etiquette and appropriate behavior tips(10) for employees and customers.

Chef- Your job is to make the menu (should depict your cuisine and foodservice style). You will need at least five appetizers, five side items, five entrees, three desserts, and drinks (20 menu items) that are served. You will create the restaurant’s menu along with the designer.

    Designer- Your job is to design the

restaurant's layout. You will design the restaurant’s menu layout with the chef. You will also develop two of the following- a flyer, business card, bumper sticker or t-shirt design that advertises the new restaurant.

. Divide into groups of 4 and designate each member a title from the list below

    1. Owner    2. Manager    3. Chef    4. DesignerTogether as a team decide 3 things-    1. The name of the Restaurant     2. The service hours (breakfast, lunch or

dinner) 3. Presentation layout design II. Once positions are designated each member

will work to satisfy their specific tasks which are listed to the right:

You should have the following upon completion:

• Powerpoint (Cover page w/ duties of group members- Name, location, contact info, hours of operation; Restaurant Layout- floor plan, Benefactor- assigned person, Endorsement- organization, List of job positions w/descriptions (10), etiquette tips (10), Menu)

• Two Advertising Methods (flyer, business card, bumper sticker or t-shirt design )

• Job Applications with a list of positions available.

• Restaurant Menu• Five minute Sales Pitch/ Table Display

Save as: Cuisine-Restaurant Project-Culinary3rd