Introduction to Culinary Arts

Evolution of the Food Service Industry

History and Philosophy
CA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.

Cheeseburger & Cola

FOCUS STANDARDS
GPS Focus Standards: CA-ICA-1. Students will examine and identify the history and philosophy of the food service industry.
• • Name and define professional organizations and career technical service organizations and the importance and benefits of membership, such as the ACF, AAC, FCCLA, and Skills USA. Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as Chef, Dietician, Food Stylist, Food Demonstrators, Research and Development Workers, Food Service Workers, Nutritionist, Food Service Manager, and Health Inspector. Identify key historical persons and summarize their contributions to the evolution and development of Modern day foodservice to include but not limited to Careme, Escoffier and De Medici. Identify and describe various foodservice restaurant styles such as fast food, casual, family dining, institutional, and formal dining. Identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both. Define cuisine and compare/contrast the differences between American Regional, French, Italian, and Asian cuisine. Identify elements and characteristics of each type of cuisine.

• • • •

GPS Academic Standards: ELA10RL5. The student examines and acquires new vocabulary and uses it correctly in reading and writing.

exploring the many foodservice careers that are now available and measure the benefits of joining professional organizations.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. 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? .

UNDERSTANDINGS & GOALS Knowledge from this Unit: • Students will understand the history and evolution of the food service industry by identifying key historical figures. • Explore career opportunities and pathways. • Describe and define professionalism. while identifying specific jobs. . exploring the many foodservice careers that are now available. Skills from this Unit: Performance. • Identify key historical persons by following the evolution of the foodservice industry. while evaluating industry trends and how they relate to career opportunities and the future of the industry and professional organizations. professionalism and measure the benefits of joining professional organizations.

The Culinarian's Code • • • • • • • • • • I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those who are to follow. the work of a fellow colleague with careful regard of the good name and dignity of the culinary profession. I shall conduct any necessary comment on. within or without the profession. I shall foster a spirit of courteous consideration and cooperation within our profession. . I shall be fair. I shall help to protect all members against one another from within our profession. courteous and considerate in my dealings with fellow colleagues. I shall be too big for worry. and will scrupulously refrain from criticism to gain personal advantage. I shall place honor and the standing of our profession before personal advancement. I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment. too strong for fear and too happy to permit pressure of business to hurt anyone. too noble for anger. I shall be just as enthusiastic about the success of others as I am about my own. I shall never expect anyone to subject themselves to risks which I would not be willing to assume myself. or criticism of.

too strong for fear and too happy to hurt anyone. I shall not use unfair means. I shall be honorable. courteous and considerate. I shall be enthusiastic I shall be too big for worry. too noble for anger. I shall be fair. I shall refrain from criticism. I shall help to protect all members.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 subject no one to risks.

Standard CA-ICA-1~VOCABULARY • Foodservice • Cuisine • Culinary • Culinarian • Professionalism • The Culinarian’s Code • The Kitchen Brigade System .

a French chef. Cuisine.In the 1800’s.Matters related to the preparation or cooking of food Culinarian.The positive behaviors and appearance exhibited by an individual who is committed to the culinary arts • The Culinarian’s Code. avoids duplication of efforts and keeps everybody out of everybody else’s way . Chef Escoffier.A cook or someone who prepares food Professionalism.Speaking the Language Culinary Terminology • • • • • Foodservice-The business of making and serving preparing food and drink.A style of cooking Culinary.code of ethics for all practicing culinarian’s • The Kitchen Brigade System. invented this system that streamlines kitchen duties.

and takes care of all baked goods and desserts. • The rotisseur. sandwiches and cold appetizers. cheeses. cooks roasts. stews and sautéed dishes and sauces. of course. • The Pastry Chef has the yummiest job. braised dishes and broiled meats and the sauces that go with them. • The friturier or Fry Cook handles all fried foods. or Swing Cook. .Who’s Who in the Kitchen The Kitchen Brigade System The Chef de Cuisine • The Chef is the head honcho. • The entremetier or Vegetable Cook is in charge of vegetable dishes. Some kitchens have a tournant. or Roast Cook. He makes hors d’oeuvers. • The chef de garde manger or Pantry Manager takes care of all the cold foods. who helps out wherever he or she is needed. such as salads. the person who is in charge of the kitchen and everything that happens there Sous Chef • The Sous Chef is the second in charge. He is first assistant. sort of the Chef’s “Number One” Chef de Partie or Line Cooks • The sauté chef has the hardest station. pastas and hot appetizers. • The poissonier or fish cook takes care of all fish dishes.

and Skills USA.Family.National Restaurant Association Educational Foundation~ the premier provider of educational resources. Career. (ACF) is the premier professional chefs' organization in North America~ offers the opportunity to further their career.Name and define professional organizations and career technical service organizations and the importance and benefits of membership.national network of more than 1.International Food Service Executives Association ~ is a multifaceted service organization for the professionals of the hospitality industry that enhance the careers of its members through professional and personal growth ACF.Chefs Collaborative. developing and retaining the industry's workforce IFEC. knowledge.a new organization dedicated to teaching children about cooking and baking. AAC. working together to ensure America has a skilled work force NRAEF. college students and professional chefs FCCLA.000 members that seek to encourage sustainable practices and improve the quality and taste of the food we eat • • • • • • .American Culinary Federation. such as the ACF. Inc.partnership of students. as well as enhance their life.group who believed that open dialogue would improve the quality of media communications in the foodservice industry CTF. AAC. FCCLA. • • • • IFSEA.American Academy of Chefs~ is the Honor Society of the ACF ~ offer educational opportunities to high school students. IACP. teachers and industry representatives. materials and programs which address attracting.International Association of Culinary Professionals-worldwide forum for the development and exchange of information.International Foodservice Editorial Council. Community Leaders of America~ national student organization that helps young men and women become leaders SkillsUSA. and inspiration within the professional food and beverage community CC.Cooking Together Foundation.

Food Service Workers. and appealing www. mix. Food Demonstrators. and cook food according to recipes Dietician Food Stylist Food Demonstrators Research and Development Workers Food Service Workers Nutritionist Food Service Manager Health Inspector Food Scientists Plan diets for patients and educate people about eating healthy foods with extensive training Create works of art through food to communicate ideas. Nutritionist. Help organizations solve problems using mathematical models to help make decisions Staff who prepare and serve food Plan diets for patients and educate people about eating healthy foods but may not have any formal training Plan and direct the activities of places that serve food and beverages Establishes and enforce rules in the food industry that protect the public Conduct research to develop and improve food products that are healthy. Dietician. thoughts. or feelings Create public interest in buying products and promote items to customers. and Health Inspector. Chef More highly skilled and better trained cooks who measure. Food Stylist.peachnet.edu . Research and Development Workers. Food Service Manager.Explore career opportunities and pathways in the foodservice industry and identify specific jobs and positions such as Chef. safe.gcic.

culinary arts. providing an important source of design. and values to be successful. Le Cordon Bleu Programs are structured so that students are exposed to a diversified education in Culinary Arts. • The Culinary Institute of America (CIA) is a private. where students have an opportunity to pursue a career education in business. . media arts. Pâtisserie and Baking and Hospitality & Restaurant Management with a blend of general education classes to broaden their awareness. attitudes. knowledge. not-for-profit college dedicated to providing the world's best professional culinary education.Culinary Institutes • • The Art Institute of Atlanta is one of The Art Institutes with more than 40 education institutions located throughout North America. fashion and culinary professionals. or technology. hospitality. • Johnson & Wales University is a world-class university.

haute cuisine. and the Chef of Kings“.wrote and published the first American cookbook • Jean Anthelme Brillat-Savarinwrote one of the most celebrated works on food. (The Physiology of Taste) and was quite possibly the greatest food critic ever. Boulanger. • M. the world's oldest surviving cookbook. It is considered the very first cook book.Catherine de Medici was known as the ‘mother of French haute cuisine’ • Amelia Simmons. • Escoffier. (“Cuisine in Ten Books”).Georges Auguste Escoffier invented the Kitchen Brigade System • De Medici. • Apicius.an amateur actor and cook. Escoffier and De Medici.Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to include but not limited to Careme. • Careme. created the first televised cooking show in the United States . the first restaurant • Roth and Angell open CIA (Culinary Institute of America) • Antoine Beauvilliers opened the first 'real' restaurant in Paris James Beard. known as "The King of Chefs.Marie Antoine (Antonin) Carême.

wrote and published the first American cookbook • Jean Anthelme Brillat-Savarin.Marie Antoine (Antonin) Carême. • Careme. with her to France. 'Physiologie du gout' (The Physiology of Taste) and was quite possibly the greatest food critic ever. • Escoffier. she brought the finest Italian chefs. and her passion for fine food.Catherine de Medici was known as the ‘mother of French haute cuisine’ because when she married the French king Henry II. known as "The King of Chefs.wrote one of the most celebrated works on food.Georges Auguste Escoffier invented the Kitchen Brigade System that streamlined kitchen duties to avoid duplication of efforts • De Medici. and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine. Escoffier and De Medici.Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to include but not limited to Careme. • Amelia Simmons. .

• M. • Apicius. writes De re conquinaria libri decem (“Cuisine in Ten Books”).“ • James Beard. opens up a store that sells both soup and bread in 1765… the first restaurant was born • Roth and Angell open CIA (Culinary Institute of America) • Antoine Beauvilliers opened the first 'real' restaurant in Paris in 1782. Escoffier and De Medici. it was "the first to combine the four essentials of an elegant room.Identify key historical persons and summarize their contributions to the evolution and development of modern day foodservice to include but not limited to Careme.It was an immediate success because. smart waiters. combined his talent to create the first televised cooking show in the United States . a Greek author. a choice cellar. a wealthy French aristocrat. the world's oldest surviving cookbook.an amateur actor and cook. Boulanger. It is considered the very first cook book. and superior cooking. as the famous gastronome Jean-Anthelme Brillat-Savarin said.

and formal dining. http://en. institutional. • Casual family dining a restaurant that serves moderatelypriced food in a casual atmosphere or one that feels at “home” • Family style • Family style restaurants are restaurants that have a fixed menu and fixed price. • Fast Food Dining emphasize speed of service and low cost over other considerations sometimes known as a quick service restaurant or QSR. casual.wikipedia. table service. family dining. 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 .org/wiki/Restaurant_types .Identify and describe various foodservice restaurant styles such as fast food.

casual.Identify and describe various foodservice restaurant styles such as fast food. • Pub • (short for public house) it is a bar that serves simple food fare • Bistros A familiar name for a café serving moderately priced simple meals in an unpretentious setting . institutional. • Café informal restaurants offering a range of hot meals and made-to-order sandwiches. family dining. and formal dining. • Cafeterias a restaurant serving mostly ready-cooked food arranged behind a food-serving counter.

Identify and describe various foodservice restaurant styles such as fast food. and formal dining. family dining. • All-you-can-eat buffet and smorgasbord This form of restaurant offers patrons a selection of food at a fixed price • Destination restaurants one that has a strong enough appeal to draw customers from beyond its community . institutional. casual.

and then stand-up again when the lady returns.org/eBooks/etiquettePart1. No elbows on the table. Don’t slouch over your food. Always thank the host and hostess for their hospitality before leaving.com/articles05/business-6. it is polite for the gentlemen to stand-up as she leaves the table. Taste your food before you add seasoning to it.htm http://www. • • • • • • • • • Don’ts Never start eating before a signal from the host to do so.bizforum.htm . Don’t stretch across the table crossing other guests to get food. Picking teeth and licking fingers are very unattractive. Rest the knife and fork on either sides of the plate between mouthfuls.Identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both. If a lady needs to use the bathroom. sit down again. Its very rude to add salt and pepper with out tasting it. Loud eating noises such as slurping and burping are very impolite. • • • Do’s Unfold your napkin and use it occasionally wiping your mouth or hands. • http://www. Serve the lady sitting to the right of the host first.shtml http://whatscookingamerica.net/Menu/DiningEtiquetteGuide. Hold the knife and fork with the handles in your palm.oldandsold.

and Asian cuisine. French. and various meats elaborate preparations and presentations served in small and numerous courses local ingredients and local cultural influences make their mark on this cuisine known for its varied flavors. known for its emphasis on seasonality of food ( shun).wikipedia. European Japanese meat is more prominent and substantial in servingsize makes wide use of olive oil. fish. Identify elements and characteristics of each type of cuisine. and is known to be one of the most popular in the world characterized by the use of various spices.php?title=Special%3ASearch&redirs=1&search=Cuisine&fulltext=Search&ns0=1 Chinese food is prepared in bite-sized pieces…chopsticks are used at the table. vegetables and herbs. grains and bread. herbs and other vegetables. colorful decoration.org/w/index. quality of ingredients and presentation. abundance of difference in taste.Define cuisine and compare/contrast the differences between American Regional. http://en. and variety of spices and ingredients Greek Italian noted for its regional diversity. wine. and sometimes fruits Cheese and wine are a major part of this cuisine Haute Indian Jewish French Mexican . Italian.

type of service/atmosphere. area of expertise 10 different food service styles -description of style. how their interest developed. Presenters. duties and responsibilities *include those organizations that have been provided • Minimum of 15 slides (Graphics-must not overpower an individual slide/ must relate to the topic) • Title Page (Topic. helpful high school courses. Course. contributions to the food service industry. task list. working conditions. Block)/ Resource Page . types of food common to this cuisine.Powerpoint Presentation TOPICS REQUIRED INFORMATION 10 Separate careers in the foodservice industry Career Opportunities -description. salary *include those fields that have been provided Historical Figures Foodservice Styles 10 persons who have contributed to the food service industry -some background information as it pertains to the food service industry. examples of places that exhibit these styles Formal Dining 10 Dining Etiquette Tips -thorough explanation for implementing this tip to include visuals Etiquette -one slide could consist of Do’s and Don’ts Types of Cuisines 10 Different types of cuisine -description of cuisines. examples of dishes Professional 10 Different organizations Organizations -when it was established. experience. their contribution. purpose.

Introduction to Culinary Arts Individual Rubric Your Group • Individual Participation • Communication • Group Cooperation • Distribution of Group Tasks • Individual Grade • Group Grade Name Date .

) Name Date Slide Show (Graphics. etc.) Interest Level Group 1 Professional Organizations Group 2 Career Opportunities Group 3 Historical Figures Group 4 Foodservice Styles Group 5 Formal Dining Etiquette Group 6 Types of Cuisine . Organization. etc. Knowledge.Introduction to Culinary Arts Group Rubric Presentation (Eye Contact.

• The role of each individual employed in your restaurant should be defined (at least ten people should be employed at your restaurant) .usq.org/restaurant/free-restaurant-menu-templates/ http://www.html# http://www.org/ You will be co-owners of a restaurant with one of the distinguished contributors to the foodservice industry.MENU PROJECT http://studentweb.au/home/D7481153/lorikeetlodge/html/restaurant. • The menu should include etiquette tips and reviews from well-known professional and career technical organizations.wordtemplates. You will design a menu that depicts the following: • A cover page that displays the type of foodservice style and cuisine your restaurant services.edu. • The menu should be evident of the type of foodservice style and cuisine served in your restaurant.menutemplates.

You will be provided the name of a historical person who contributed to the foodservice industry that will serve as a benefactor. brochure design. A list of available positions within your restaurant must be provided with job descriptions. Your assigned cuisine and foodservice style must be evident in menu items. powerpoint presentation and one other advertising method. You must prepare a sample dish from your restaurant. Your teacher will assign you the type of cuisine and food service style. . You must develop a menu.RESTAURANT PROJECT INTRODUCTION • You are getting ready to open a new restaurant in your town. provide etiquette tips appropriate for your restaurant cuisine and food service style. You will also acknowledge an endorsement from your assigned professional organization. This person will be acknowledged throughout this project.

t-shirt design) to advertise your restaurant. Students will examine and identify the history and philosophy of the food service industry. You need to have a name for your restaurant. the phone number. Your task is to make a brochure. and job descriptions for available positions. restaurant layout (based on your assigned cuisine and foodservice style). acknowledgement of a historical foodservice industry benefactor. powerpoint. the hours of operation. the location. business card. You don't have much time before the Grand Opening so lets get busy!!! . professional organization endorsement. and one other method (flyer. bumper sticker.RESTAURANT PROJECT cA-ICA-1. etiquette tips appropriate to your restaurant cuisine/foodservice style. a menu of the dishes you will serve (based on your assigned cuisine and foodservice style).

You will also develop a brochure that organizes this information as well as other information collected from other team members.assigned person. Woodson-6th Period-Restaurant Powerpoint Owner: Your job is to develop a brief biography about the restaurants benefactor.Your job is to design the restaurant's layout.Name. location.RESTAURANT PROJECT Save as: Owner’s name.emblem and background information. contact info.Restaurant (item) Example: S. You will select at least one dish for your team members to prepare as a sample. Benefactor. etiquette tips (10). Menu) One other Advertising Method (flyer. Endorsement.Name. Restaurant Layout. Restaurant Layoutdescribe the atmosphere. Benefactorassigned person. bumper sticker or t-shirt design ) • • . five entrees. You are also in charge of organizing the presentation in a powerpoint and presenting it to the potential customers (your teacher and peers). Designer. location. Endorsementorganization. three desserts. Menu) Powerpoint (Cover page w/ duties of group members. Chef. business card.floor plan. You will need at least five appetizers. List of job positions w/descriptions (10).Your job is to make the menu (should depict your cuisine and foodservice style). hours of operation.organization. bumper sticker or t-shirt design that advertises the new restaurant. List of job positions w/descriptions (10). You should have the following upon completion: • Sample Dish • Brochure (Cover page w/ duties of group members.Your job is to develop a list of positions available w/ descriptions (10) within the restaurant and establish etiquette and appropriate behavior tips(10) for employees and customers. You will develop a flyer. hours of operation. and drinks (20 menu items) that are served. Manager. etiquette tips (10). contact info.picture and information about how they impacted the foodservice industry and a professional organization endorsement.Period. five side items. business card.

three desserts.Your job is to make the menu. You will develop a flyer.Your job is to develop a list of positions available within the restaurant and establish etiquette and appropriate behavior tips for employees and customers. You will also develop a brochure that organizes this information as well as other information collected from other team members. five entrees. business card. bumper sticker or t-shirt design that advertises the new restaurant.RESTAURANT PROJECT I. Presentation layout design II.Your job is to design the restaurant's layout. You will need at least five appetizers. . lunch or dinner) 3. Divide into groups of 4 and designate each member a title from the list below 1. Chef 4. Manager. Manager 3. Owner 2. Once positions are designated each member will work to satisfy their specific tasks which are listed below: Owner: Your job is to develop a brief biography about the restaurants benefactor and a professional organization endorsement. five side items. The name of the Restaurant 2. Chef. and drinks that are served. You will select at least one dish for your team members to prepare as a sample. Designer Together as a team decide 3 things1. The service hours (breakfast. Designer. You are also in charge of organizing the presentation in a powerpoint and presenting it to the potential customers (your teacher and peers).

Teacher asks presenter basic questions about information presented and student responds appropriately. the location. Presentation must last at least three minutes. It must include it’s name. teacher will ask the rest of class questions such as: – – – . it’s purpose and how it assists in the establishment of their restaurant. menu items. • After being provided a cuisine and foodservice style. picture of benefactor with bio. • Students must provide etiquette tips appropriate for their restaurant cuisine and foodservice style. Powerpoint presentation and one other method to present their restaurant. which will include the restaurant name and logo. Requirements: – – – – Presentation includes at least five slides including front cover and inside of menu. layout of restaurant. to find dishes that will be served in their restaurant. • Students will provide an endorsement from their assigned professional organization. and the hours of operation . etiquette tips. students will design their own restaurant. • Students will provide background information (brief bio) on their assigned benefactor (historical contributor to the foodservice industry). resource books. • The menu must include prices. three desserts. • Students will prepare a brochure. they will do their research using the internet. and drinks that are served. Provide a sample dish from the restaurant menu. the phone number. five entrees. What is your favorite food from the menu? Why? Do you think you would visit this restaurant? Why/why not? Is this restaurant attractive? Why/why not? • After each presentation. • After researching information. • Menu must include at least five appetizers. menus. descriptions of food and what types of payment will be taken. they will be assigned a cuisine and specific foodservice style. and available job positions. • Students will provide a list of available positions within their restaurant to include job descriptions. encyclopedias. five side items. To do so. etc.RESTAURANT PROJECT PROCESS • Students are challenged to open a new international restaurant in Sumter County. the layout for the restaurant and the serving style.

RESTAURANT PROJECT.5th Period Assigned Students Daron Harris Malika Williams Ja’quarious Calloway Trenton Johnson Tyeesha Walton Susan Orozco Darrius Daniels Bobby Merritt Tierra Nunn Marilu Pesina Eric Davis Shontavius Woods Kierra Lassiter Deandre Brown Wesley Fields A’lexus Woods Johneisha Clemons Brittany Carswell Cuisine American Japanese Foodservice style Fast Food Dining Casual Family Dining Family Style Historical contributor Careme Escoffier Professional Organization IFSEA ACF Italian De Medici AAC French Fine Dining Simmons FCCLA Chinese Cafe Brillat-Savarin SkillsUSA .

RESTAURANT PROJECT.6th Period Assigned Students Jaria Brown Jasmin Laney Malik Carter Nathan Prince Jaylen Harden Terian McCoy Quincy Cross Anh Khoa D Vu Shanteka Holmes Briana Myers Jaren Hill Gavin Moody Delicia James Charity Williams Jacoby Peters Gerald Chavis Cuisine European Foodservice style Cafeterias Historical contributor Beard Professional Organization NRAEF Greek Pub M. Boulanger IFEC Haute Bistro Roth and Angell CTF Jewish All you can eat Smorgasbord Beauvilliers IACP .

RESTAURANT PROJECT-7th Period Assigned Students Tomeko Bryant Shantia Reynolds Kyle Biggs Contrevion Clemons Candis Bullard Adrain Smith Nilla Hollis Deon Clinkscale Lashonta Glover Tyesha Stone Kelsey Hudson Marquis Collins Cuisine Foodservice style Historical contributor Professional Organization American Destination Restaurant All you can eat Smorgasbord Cafeteria Simmons IFSEA Chinese Escoffier AAC Mexican De Medici NRAEF Kyla Jackson Brandi Tyson Quoc Bao Pham Alton Dodson Mikelle Johnson Jacqueline Whitehead Savanna Phillips Yaleli Hernandez-Gonzalez Alexxis Peavy Amia Sims Ana Roberts Montrevious Rouland French Café Apicius CTF Italian Greek Fine Dining Fast Food Dining Boulanger Careme CC ACF .

000 100.Jeopardy Monopoly Pyramid Tic-Tac-Toe Candyland Deal or No Deal Family Fued Are You Smarter than A Culinary Arts Teacher? Wheel of Fortune 1.000 250.000 50.000 500.000.000 Who Wants to be a Millionaire Deal or No Deal .000 10.

htm .shtml • http://whatscookingamerica.html • http://en.RESOURCES • http://www.wikipedia.bizforum.foodtimeline.org/w/index.wikipedia.org/restaurants.org/eBooks/etiquettePart1.com/articles05/business-6.org/wiki/Restaurant_types • http://en.htm • http://www.net/Menu/DiningEtiquetteGuide.oldandsold.php?title=Special%3ASearch& redirs=1&search=Cuisine&fulltext=Search&ns0=1 • http://www.

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