Fall 2015 Unit 1

Chapter 1
The Food-Service Industry

Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Career
It is an exciting time to be starting a career in food
service!
• Interest in food and cuisine is soaring.
• The industry has many openings for talented creative
people.
• New restaurants opening, new interest in dining, and a
vast availability of foods are making for a challenging
and rewarding future.
2
Career
• The Chef of today is respected as an artist and
craftsperson
• Thousands of skilled food-service people are needed
every year
• The truth behind all the celebrity chefs and the
glamorous side of the industry is that it takes many
years of hard work and being able to handle pressure to
be successful
• High levels of job satisfaction, financial gain, and
immediate feedback on your work are part of the
fascination with the industry.
3
Intro to Culinary Arts
August 14, 2015
Videos:“Carême, Escoffier”
The History of Food (HOSP ICA 3)

Warm up
HOSP ICA 3 8
How has the kitchen

changed over time?
The 18th Century
Boulanger’s Restaurant
• The first known modern restaurant was opened in 1765
by a Parisian tavern keeper, Monsieur Boulanger.
• Boulanger sold soups, which he called restaurants or
restoratives; derived from the French word restaurer
(to restore or fortify).
• The Guilds charged that Boulanger had violated their
rules.
• Boulanger challenged the rules of the Guilds and won,
unwittingly changing the course of modern food service.
6
The 18th Century
The French Revolution
• Before the French Revolution(1789): Great chefs
worked for nobility, and food service was controlled by
guilds.
– Guilds=a medieval association of craftsmen or merchants,
often having considerable power.
• The revolutionary government abolished the guilds,
which left many chefs without work.
• Many of these chefs opened restaurants, which allowed
the public access to skills and creativity of sophisticated
chefs.
7
The 19th Century
Chef Marie-Antoine Carême (.wav) (1784 – 1833)
• A great chef of the time whose career spanned 30
years and was the chefs to kings, heads of state and
wealthy persons.
• He developed grand cuisine, characterized by meals
with dozens of courses of elaborately and intricately
prepared, presented, garnished, and sauced foods.
• His books contain the first real systematic account of
cooking principles, recipes, and menu making.
• He was one of the primary reasons cooking of the
Middle Ages was brought into the modern era.
8
The 20th Century
Chef Georges-Auguste Escoffier (.wav)(1847 – 1935)
• Escoffier brought French Cuisine into the twentieth century
and is considered to be the father of twentieth-century
cooking.
• Escoffier rejected the “general confusion” of the old menus in
which quantity seemed to be the main emphasis.
• He called for order and diversity and a careful selection of
one or two items per course.
• The basic cooking methods and preparations we study today
are based on Escoffier’s work. His book Le Guide Culinaire,
which is still widely used, arranges recipes in a simple
system based on main ingredient and cooking method.
9
The 20th Century
Chef Georges-Auguste Escoffier (1847 – 1935)
• Called for order and diversity in dish preparation.
• Emphasized the importance of selecting one or two dishes per
course that would follow each other harmoniously and delight the
taste with their delicacy and simplicity.
• Escoffier’s recipes and books are still quality references for chefs
of today.
• Escoffier’s second major accomplishment was reorganizing the
kitchen, creating a streamlined workplace. He called this system
the brigade system and it is still used today around the world.
10
August 17, 2015
The kitchen brigade
Warm up
HOSP ICA 3 9
What were the

contributions to
Culinary Arts by
Carȇme and
Escoffier?
Catherine de Medici
1519-1589
• Catherine de Medici is credited
with introducing many food
innovations to France.
• She's said to have taught the
French how to eat with a fork
• She is reputed to have arrived in
France with her own personal
cooks, pastry cooks, chefs,
confectioners and distillers.
13
Catherine de Medici
• Introduced foods and dishes such as
artichokes, aspics, baby peas, broccoli,
cakes, candied vegetables, cream puffs,
custards, ices, lettuce, milk-fed veal,
melon seeds, parsley, pasta, puff pastry,
quenelles, scallopine, sherbet, spinach,
sweetbreads, truffles and zabaglione.
14
The Classical Brigade
• The Chef is the person in charge of the kitchen. In large
establishments he/she might be called the Executive
Chef.
• If a food service operation is large and has several
individual departments or several units in different
locations, each kitchen may have a chef de cuisine,
who reports to the Executive Chef.
• The sous chef is normally second in command and
controls production and staff supervision.
15
The Classical Brigade
The station chefs are in charge of specific areas of production:
• The Saucier : responsible for sauces, stews, stocks, hot hors
(.wav)
d’oeuvres, and sautéed items
• The Poissonier : prepares fish dishes
(.wav)
• The Rôtisseur : roasted and braised meats and their gravies and
broiled meats (.wav)
• The Grillardin : in larger kitchens–broiled items, and maybe deep-
(.wav)
fried meats and fish
• The Garde Manger : cold foods, including salads, dressings, pâté,
(.wav)
cold hors d’oeuvres, and buffet items
• The Pâtissier : pastries and desserts
(.wav)
• The Tournant : relief cook or swing cook
(.wav)
• The Expediter or Aboyeur : takes orders from waiters and passes
(.wav)
them on to cooks 16
Modern Technology
Development of New Equipment
• Today, we often take for granted electric ranges and ovens and
electric refrigerators, which did not exist until fairly recently.
• The easily controlled heat of modern cooking equipment and the
use of motorized cutters and mixers have greatly simplified work.
• With sophisticated cooling, freezing, and heating equipment, it is
possible to prepare some foods further in advance and in larger
quantities.
• Some large multiunit chains prepare foods in central commissaries
for distribution to their individual stores. They cook, cool, or freeze
the foods at the peak of their quality and flavor.
17
August 18, 2015
Review:The kitchen brigade: Kahoot
Modern Technology
Warm up
HOSP ICA 3 10
Name as many
different positions
(and what they do)
within the kitchen
brigade as you can
(no notes!)
Modern Technology
Development and Availability
of New Food Products
• Modern refrigeration and rapid transportation caused

revolutionary changes in eating habits.
• Exotic delicacies can now be shipped from anywhere in
the world and arrive fresh and in peak condition.
• Freezing, canning, freeze-drying, vacuum-packing, and
irradiation—increased the availability of most foods and
made affordable some that were once rare and
expensive.
20
Modern Technology
Development and Availability of New Food Products
• Techniques of food production are changing rapidly. It is
now possible to do some preparation and processing
away from the food service operation rather than in it.
• Convenience foods will continue to be a increasing
share of the market.
21
August 19, 2015
Modern Technology
Warm up
HOSP ICA 3 11
What are the jobs of
the following
kitchen staff?:
1. Chef de Partie
2. Saucier
3. Garde Manger
4. Commis
5. Potager
Try to answer
without your notes
Modern Technology
Food Safety & Nutritional Awareness
• The development of the sciences of microbiology and nutrition
have had a considerable impact on food service. A hundred years
ago, little was known about sanitation and nutrition.
• Nutrition and sanitation are a very important aspect of a cook’s
training.
• Today customers are very knowledgeable about nutrition and are
more likely to demand healthful and well-balanced menus.
• Food allergies and intolerances:
• Not only are chefs called upon to provide nutritious, low-fat, low-
calorie meals, they must also adapt to the needs of customers who
must eliminate certain foods from their diets, such as gluten, soy,
dairy, or eggs.
24
Cooking in the Twentieth and
Twenty-first Centuries
Two opposing forces can be seen at work
throughout the history of cooking:
• One is the urge to simplify, to eliminate complexity and
ornamentation, and instead to emphasize the plain,
natural tastes of basic, fresh ingredients.
• The other is the urge to invent, to highlight the creativity
of the chef, with an accent on fancier, more complicated
presentations and procedures.
• Both these forces are valid and healthy; they continually
refresh and renew the art of cooking.
25
August 20, 2015
Brigade System Quiz
Modern Technology
August 21, 2015
Quiz Discussion
Julia Child and Culinary School: How media and
culinary schools have changed cooking
Warm up
HOSP ICA 3 12
Who was the first

woman to attend Le
Cordon Bleu in Paris?
Why did she become
so famous?
CIA and Apprenticeships
 Culinary Institute of America (CIA) was the first culinary school to
hold career-based courses on the art of cooking.
 First location was on campus of Yale University in Connecticut.
Later, it moved to New York in 1972.
 Before CIA was established, people who wanted a career in
Culinary Arts had to go through apprenticeships under seasoned
chefs to gain on-the-job training.
 Learning method traditional course in Europe, but a challenging
arrangement as organized apprenticeships were a new concept in
the U.S.
 Apprenticeships offer excellent culinary experience to aspiring
chefs.
History of Cooking Schools
 1929-American Culinary Federation founded
 1946-New Haven Restaurant Institute was founded. Located on
campus of Yale University.
 1951 Institute renamed the Culinary Institute of America to reflect
diverse student population. Relocated to Hyde Park, NY.
 1963-”The French Chef” hosted by Julia Child, airs on TV and
introduces French cuisine to America.
 1973-Johnson and Wales University opens college of culinary arts.
 1976-ACFEI Apprenticeship program is started, first official cooking
apprenticeship program in U.S.
 1977-The California Culinary Academy, now offering a Le Cordon
Bleu opens.
Cooking Schools Cont…
 1980-The New England Culinary Institute opens.
 1984-The French Culinary Institute opens.
 1986-The ACFEI Accrediting Commission is formed. Five
schools receive accreditation in commission’s first year of
operation.
 1988-The Shaw guide publishes “The Guide to Cooking
Schools,” which is considered to be first comprehensive
list of culinary arts programs offered around world.
 1993-Food Network begins broadcasting TV shows
nationwide, helping to create the modern celebrity chef.
 1995-The Culinary Institute of America opens a campus
in CA.
Food Safety Through The Ages
Unlike many animals, humans are capable of digesting myriad substances. Evidence
that the bulk of the prehistoric human diet consisted of plant materials, probably
gathered by women, is extensive. Animals trapped or hunted by men occasionally
supplemented the plant foods. Probably any member of a shore-dwelling family would
gather seafood, particularly crustaceans and other shellfish. But any prehistoric food
could carry harbingers of sickness or death.
Presumably, animal feeding behavior was the first guide to the edibility of plants and
their parts. This can be a treacherous guide, however: That pale white mushroom
eaten with impunity by rabbits and squirrels could be the destroying angel, or death
cap (Amanita phalloides) — an age-old favorite of poisoners.
With rare exceptions — such as polar-bear liver, which contains vitamin A in toxic
amounts — the flesh of most prehistoric prey would have been wholesome over the
short term. Kept for too long, however, flesh can spoil and become toxic, even deadly.
Thus, having found by trial and error which plants and animals were edible, primitive
humans had to learn how to preserve such foods. In climates with cold winters or long
arid spells, human survival might have depended on preserving food for many
months.
Each of the five basic methods of food preservation — drying, heating, freezing,
fermentation, and chemical preservation — is in use today in some form. We will
never know exactly how prehistoric people discovered them, but it seems certain that
magic and practicality were inseparable.
Food Safety Cont…
Successful food preservation often involves combining at least two
or more of the five basic methods:
 Desiccation: Desiccation (dehydration, or drying) prevents the rotting of
meat, the germination of stored grains, and the sprouting of certain
vegetables. It also inhibits the growth of microorganisms, but some of
these dormant germs can become dangerous with rehydration of the
food. (The Chinese and the Italians really used their noodles when,
independently, they invented starchy dried foods with a very long shelf
life.)
 Heating: Heat can increase shelf life by temporarily sterilizing food.
Meats can be spit-roasted — held over a fire on a pointed rod. But our
ancient ancestors could not adequately cook many plant foods until they
developed pottery cooking vessels.
 Freezing: Ancient peoples living in areas with cold winters would
observe that frozen foods remained in good condition (at least to
unsophisticated taste buds) almost indefinitely — whereupon humans
developed rudimentary cold storage by cooling the recesses of caves
and other shelters with ice and snow.
Food Safety Cont…
Fermentation: Fermentation is a gradual chemical change caused by the
enzymes of some bacteria, molds, and yeasts. Fermented beverages were
ubiquitous in the earliest civilizations of Mesopotamia and Egypt. Not only
did wine facilitate conviviality; it was usually more potable than the available
water. Winemaking also served as a means of storing nutrients from grapes
almost indefinitely. Similarly, Asian steppe dwellers turned mare's milk into
koumiss — a fermented beverage that keeps much longer than
unprocessed milk. Many cheeses with a long shelf life are produced by
lactic-acid fermentation. One means of pickling — a very early form of food
preservation — is to treat foods with vinegar, a liquid obtained by further
fermenting alcoholic beverages.
Chemical preservation: Many people consider food additives a modern
innovation, but humans have used preservatives for millennia. Today it is
hard to understand how precious salt was in ancient times, when it was
valued partly as an effective preservative. Salted herring were exported in
large quantities from North Sea fishing communities and consumed
throughout most parts of Middle Europe.
Food Safety Cont…
During the Middle Ages the winter feeding of livestock was often so
difficult that only animals selected for breeding were kept alive. Meat
from the slaughtered livestock was salted for consumption over the
winter. (Considering how high salt intakes affect many people with
high blood pressure, the church's annual late-winter proscription of
meat consumption during the 40 days of Lent must have prolonged
many medieval lives.)
Smoking is another ancient and common means of chemical food
preservation. Smoked foods include bacon, kippered herring, and
lox. Smoking introduces antioxidants in large amounts. Permitted
levels of such antioxidants as additives are far below levels found in
smoked meat.
The most influential chef in the middle of the 20th
was Fernand Point (1897–1955).
• Many of his apprentices, including Paul Bocuse, Jean
and Pierre Troisgros, and Alain Chapel, later became
some of the greatest stars of modern cooking.
• They, along with other chefs in their generation,
became best known in the 1960s and early 1970s for a
style of cooking called nouvelle cuisine.
36
Nouvelle Cuisine
Rejecting many traditional principles, nouvelle cuisine
urged more simpler, natural flavors and preparations to
be utilized in cooking.
• Emphasis was placed on artful plating presentations done in the
kitchen by the chef rather than by waiters in the dining room.
• The best achievements of nouvelle cuisine have taken a
permanent place in the classical tradition; many of its excesses
have been forgotten.
• Most of the best new ideas and the longest-lasting
accomplishments are those of classically trained chefs with a solid
grounding in the basics.
37
New Emphasis on Ingredients
• Slow Food: A prominent movement dedicated to improving food
quality.
• Alice Waters: philosophy is that good food depends on good
ingredients.
• Larry Forgione: made a name for himself and his New York City
restaurant in part by emphasizing good-quality local ingredients.
• The public has benefited greatly from these efforts.
• Supermarkets as well as restaurants offer a much greater variety
of high-quality foods than there was available 40 or 50 years ago.
• Many chefs have modified their cooking styles to highlight the
natural flavors and textures of their ingredients, and their menus
are often simpler now for this reason. 38
International Influences
• Travel became easier.
• New waves of immigrants arrived in Europe and North America
from around the world.
• Awareness of and taste for regional dishes grew.
• Chefs became more knowledgeable not only about the traditional
cuisines of other parts of Europe but about those of Asia, Latin
America, and elsewhere.
• The use of ingredients and techniques from more than one
regional, or international, cuisine in a single dish is known as
fusion cuisine.
• Today, chefs make good use of all the ingredients and techniques
available to them. 39
New Technologies
• The practice of cooking sous vide (French for “under
vacuum”).
• Sous vide began simply as a method for packaging and
storing foods in vacuum sealed plastic bags.
• Modern chefs are exploring ways to use this technology
to control cooking temperatures and times with extreme
precision.
• As a result, familiar foods have emerged with new
textures and flavors.
40
Organization of the Modern Kitchen
The Basis of Kitchen Organization
The way a kitchen is organized depends on several
factors:
• The menu
• Type of establishment
• Hotel
• Institutional kitchens
• Catering and banquet services
• Quick service, carry-out, and full-service restaurants.
• The size of the operation
• The physical facilities, including equipment
41
• A large establishment needs a staff like the classical brigade.
• Most modern operations are smaller.
• The size of the classical brigade may be reduced simply by
combining two or more positions where the workload allows it.
• A typical medium-size operation may employ a chef, a second
cook, a broiler cook, a pantry cook, and a few cooks’ helpers.
• A working chef is in charge of operations not large enough to have
an Executive Chef.
• Cooks who prepare or finish hot à la carte items during service in a
restaurant may be known as line cooks.
• The short-order cook’s responsibility is the preparation of foods
that are quickly prepared to order.
• A breakfast cook is skilled at quickly and efficiently turning out egg
dishes and other breakfast items to order. 42
Skill Levels
Skills can be grouped into three categories:
• Supervisory
• Skilled and technical
• Entry level
• Starting at the entry level has been the traditional method of
advancing ones food service career.
43
Skill Levels
Today, many cooks are graduates of culinary schools and
programs.
• Even with such an education, many new graduates
begin at entry-level positions.
• This is as it should be and certainly should not be seen
as discouragement.
• Schools teach general cooking knowledge.
• Every food-service establishment requires specific skills
according to its own menu and its own procedures.
44
Standards of Professionalism
These are the qualities that a professional must have:
1. A positive attitude on the job
2. Staying power: requires physical and mental stamina
3. Ability to work with people
4. Eagerness to learn
5. A full range of skills
6. Experience
7. Dedication to quality
8. Understanding of the basics
45
August 25, 2015
Culinary Support Organizations
(HOSP ICA 3)
Warm up
HOSP ICA 3 12
What is the ACF? NRA,

FCCLA?
Why might they be

important to your
career in Culinary Arts
Professionalism and
Professional Organizations
Professionalism
Who are you?
Self image
Perception
Reputation
Respect
Pride
Self esteem
How are you seen by others and yourself?
Professionalism
NOT THIS!!!
Wasteful Reckless
Disrespectful to Profanity
others Harassment
Disregard for self Ethnic/Racial Slurs
Abusive Language
“Taunting”
Professionalism
YES THIS!
Honesty Courtesy
Discipline Ethical
Integrity Excellence
Teamwork Proud
Punctual Safety
Working Safely Commitment
Excellent customer
Service
What is a professional culinarian?
 Makes a living from the profession of
COOKING
 First chefs must learn the foundations of their
craft
◦ Handling ingredients and equipment
◦ Learn techniques and apply these techniques to
recipes
 Must apply FOUNDATION SKILLS to advance
the professional and to further career as a
PROFESSIONAL
ACF
 American Culinary Federation, Inc, (ACF)
 Premier professional chefs' organization in
North America~ offers the opportunity to

further their career, as well as enhance their
life
http://www.youtube.com/
watch?v=VWn9URk-LKA
FCCLA
 Family, Career, Community Leaders of
America
 National student organization that helps
young men and women become leaders

Culinary Institutes
 Le Cordon Bleu Programs are structured
 The Art Institute of Atlanta is one so that students are exposed to a
diversified education in Culinary Arts,
of The Art Institutes with more
Pâtisserie and Baking and Hospitality &
than 40 education institutions Restaurant Management with a blend of
located throughout North general education classes to broaden
America, providing an important their awareness, knowledge, attitudes,
source of design, media arts, and values to be successful.
fashion and culinary
professionals.
 The Culinary Institute of

America (CIA) is a private, not-  Johnson & Wales University is a
for-profit college dedicated to world-class university, where
providing the world's best students have an opportunity
professional culinary to pursue a career education in
education. business, hospitality, culinary
arts, or technology.
Activity!!!
 Get in pairs
 Create a professional organization that deals/
relates to Culinary Arts

 Must have:
◦ Name
◦ Motto
◦ Logo
◦ Description of what it does
August 26, 2015
Culinary Support Organizations
(HOSP ICA 3)
• FCCLA
• Kitchen Brigade Vocabulary
Activity
Warm up
HOSP ICA 3 13
What is FCCLA?
Why is it important to
you?
Logos Courtesy of www.fcclainc.org
MISSION
Mission Statement:
To promote personal growth and leadership development
through Family and Consumer Sciences Education. Focusing
on the multiple roles of family member, wage earner, and
community leader, members develop skills for life through:
• character development
• creative and critical thinking
• interpersonal communication
• practical knowledge
• career preparation. Central Focus is the
Family and Family Life
CREED
Creed:
We are the Family, Career and Community Leaders of America.

We face the future with warm courage and high hope.
For we have the clear consciousness of old and precious values.
For we are the builders of homes.
Homes for America’s future.
Homes where living will be the expression of everything that is good and
fair.
Homes where truth, and love, and security and faith will be realities, not
dreams.
We are the Family, Career and Community Leaders of America.
We face the future with warm courage and high hope.
BENEFITS OF JOINING A STUDENT ORGANIZATION:
• Leadership Development
• Personal Growth
• Community Service
• Scholarship and College Opportunities
• Travel Opportunities
CAREER, TECHNICAL STUDENT ORGANIZATIONS (CTSO)
 Family, Career and  Career and Technical

Community Leaders of Instruction (CTI)
America (FCCLA)  Technology Student
 Future Business Leaders Association (TSA)
of America (FBLA)  SkillsUSA
 DECA: An Association  National FFA
for Marketing Students Organization
 HOSA: Future Health
Professionals
FCCLA HISTORY
Future Homemakers of America

(FHA)
 Founded in June 11, 1945 in Chicago
 Co-sponsored by:
American Home Economics Association
& US Department Of Education
FCCLA FACTS
 Colors: Red is symbol for Strength

White is symbol for Sincerity
 Flower: Red Rose
 Motto: “Toward New Horizons”

FCCLA FACTS
 Original 1945 Emblem
 Octagon – Represents
the 8 FCCLA Purposes
 Hands in the middle supporting a home
 Rays extending out represents members
reaching out into the community
FHA HISTORY
Future Homemakers of America
 Georgia second state to affiliate
 Georgia first to have
full-time state adviser,

Mrs. Janet McGarity-Barber
 Georgia’s first state President was Pat Randolph
 She was also Georgia’s first National Officer

 Randolph Cabin in honor of her at the Georgia FFA-
FCCLA Center in Covington
GEORGIA NHA HISTORY
 New Homemakers of America

 Organization in the African American schools
 First GA State Adviser,
Miss Daisy Lewis
 Cabin named in her honor
at Camp John Hope in Perry
1965 – NHA and FHA merged

FHA CHANGES TO FCCLA
 1983: National Headquarters Opened in

Reston, Virginia
 1995: Home Economics Became
Family and Consumer Sciences
 1999: Name changed from FHA to FCCLA
 1999: New Emblem Introduced
NATIONAL PROGRAMS
National Awards –Apply Online by March 1, 2016
1st Place High School $1,000
1st Place Middle School $1,000
Runner up $500
Bonaire Middle
1st Place at State and
at Nationals
NATIONAL PROGRAMS
NATIONAL PROGRAMS
NATIONAL PROGRAMS
NATIONAL FCCLA
 National Website - www.fcclainc.org

 10 National Officers
 Plan National Conferences:
Cluster Meetings in November
National Leadership Conference in July
 Georgia had two national officers last year:
Shivani Dhir and David Jefferson,
Houston County High School
PUBLICATIONS
Georgia News : The State Newspaper
 Each chapter receives 20 copies of
Georgia News twice a year
Teen Times: The National Magazine

 Each chapter receives a classroom set
GEORGIA FCCLA
Two Camps:
1. Georgia FFA-FCCLA Center in Covington
They have 5 weeks of Summer Leadership Camp in
May - June
2. Camp John Hope in Fort Valley

They have Culinary Academy
in June and Food Science and
Middle School camps.
B.A.S.I.C. TRAINING
Chapter Planning
Team Building
Leadership Obstacle Course
Low and High Ropes
Helps to…
• Increase chapter involvement

• Develop unity
• Build trust
• Improve communication
• Develop confidence and leadership
skills
GEORGIA FCCLA
 Executive Director
Jen Girvin
Georgia FCCLA State Office

283 Swanson Drive Suite 204
Lawrenceville, GA 30043
(678) 735-0091
GEORGIA FCCLA
 State President
Salomon Ramirez,
Coffee High
School
GEORGIA FCCLA
2015-2016
State Officers
FALL LEADERSHIP CONFERENCE
Sept. 17-18, 2015
Georgia FFA-FCCLA Center
Covington, GA
Includes:
Keynote Speaker
Leadership Breakout Sessions
Chapter Planning Time
National STAR Event Winners
Mini BASIC Training
Foundation Dance
Membership Recruitment
T-shirt Design Competition
State Lapel Pin Competition
Slip ‘n Slide, Putt Putt and More!
FALL LEADERSHIP RALLY
October 13-14, 2015
Georgia National Fairgrounds
Perry, Georgia
Includes:
Wednesday’s Fall Motivational Rally
Culinary Competition
Tuesday’s Chili Cook-Off
Knowledge Bowl
Brochure Event
Food Demonstrations
Fair Rides and much more!
FCCLA DAY AT THE CAPITOL
February 8-12, 2016
Georgia State Capitol
• Visit Local Legislators
• Capitol Scavenger Hunt
• Region Photos
STAR EVENTS COMPETITION
Region STAR Events Competition

February 26, 2016 (Region 5)
February 27, 2016 (All other regions)
 TOP Two move to State Competition

at the State Leadership Meeting
STATE LEADERSHIP MEETING
March 20-22, 2016
Classic Center
Athens, Georgia
Includes:
Keynote Speaker
Regional Awards
Foundation Event
Gala Dance
State Officer Elections
Honor Roll Awards
Membership Awards
& Chapter of the Year!
NATIONAL MEETINGS
National Cluster Meetings
 Nov. 20-22 – Indianapolis, Indiana
Dallas, Texas
National
Leadership
Conference
July 3-7, 2016
San Diego, CA
FOR MORE INFORMATION:
Check-out These Websites:

www.fcclainc.org
www.gafccla.com
August 27, 2015
The Professional Chef
• Kitchen Brigade
Vocabulary Activity
Warm up
HOSP ICA 3 14
Why do chefs wear

white? What is the
purpose of a chef
coat?
THE CHEF’S UNIFORM
 Much of the
chef's uniform has developed
out of necessity.
The
Jacket
• Double-breasted so it can easily be reversed to hide
stains that may accumulate throughout the day;
• The double layer of cotton is also designed to
insulate our bodies against the intense heat of the
stove or an accidental splattering of hot liquid.
The Pants
 Executive chefs wear black pants,
 Working chefs and cooks usually wear pants

with black-and-white checks-the dizzying
pattern of hound's tooth camouflages minor
spills and soilings.
Chef’s Hat
 Traditional chef's hat, or toque blanche, is most

distinguishing and recognizable of the uniform,
and also the component which often causes the
most debate.
 Chefs as far back as the 16th century are said to
have worn toques.
History
 It wasn't until the middle 1800's that chef

Marie-Antoine Carême redesigned the
uniforms.
 Carême thought the color white more
appropriate, that it denoted cleanliness in
the kitchen
 It was also at this time that he and his staff
began to wear double-breasted jackets.
• Carême also thought that the hats should be
different sizes, to distinguish the cooks from
the chefs.
• The chefs wore the tall hats and the younger
cooks wore shorter hats, more like a cap.
• Carême himself supposedly wore a hat that
was 18 inches tall
• The folded pleats of a toque, which later
became an established characteristic of
the chef's hat, were first said to have been
added to indicate the more than 100 ways in
which a chef can cook an egg.
 Escoffier too, thought the cleanliness of the
cook's uniform was very important, and that it
promoted professionalism.
 His staff was required to maintain clean and
complete uniforms while on the job, and were
also encouraged to wear coats and ties while not
at work.
 To this day cooks and chefs around the
world wear the same attire that has traceable
origins back to more than 400 years.
 Along with the other conveniences the 1950's
brought, paper toques were invented to look
like cloth but could be disposed of once they
were soiled.
 The traditional chef's uniform may be the
standard for our profession, but it's definitely
not the law.
 Since the mid-1980's a legion of chefs and
cooks have begun to wear non-traditional
"fun" chef's attire.
 These new uniforms run from pinstriped
baggy pants and denim jackets to full blown
wildly patterned outfits with chili peppers,
flowers, etc.
http://www.youtube.com/watch?v=4uPYHD
wVwzU
August 31, 2015
American Cuisine
Warm up
HOSP ICA 3 15
Try to list as many

types of cuisines that
are specific to the
United States.
American Cuisine
What’s your favorite?

What is cuisine?
• Manner of preparing food
• Style of cooking
Types of Cuisine
• French • Thai
• American • Asian
• Italian • Mexican
• Chinese • Japanese
• Indian
American Regional
• Pacific Northwest
• Midwestern
• Tex-Mex
• Cajun/Creole
• Southern
• New England
New England
• Connecticut, Maine, Massachusetts, New

Hampshire, Rhode Island, and Vermont
• New England cookery originated from its
colonial roots
• Coastal: Lobster, little neck clams, sea
scallops, blue mussels, oysters, soft shell
clams, razor shell clams. Shellfish
contributes to the New England Tradition,
Clambake
Southern
• Alabama - Arkansas - Florida - Georgia -
Mississippi
• Cuisine of the American South has been
influenced by the many diverse inhabitants
of the region, including Americans of
European descent, Native Americans and
African Americans.
• Examples: Fried chicken, collard greens,
corn bread…
Tex-Mex
• Arizona - New Mexico - Texas
• Influenced by the pioneers and settlers
(English, Mexican, and Native Americans)
• Examples: Grilled Tacos,Southwestern
salad, beef barbecue
September, 2015
American Cuisine
Warm up
HOSP ICA 3 16
1. List as many types

of American
cuisines that you
can think of
2. List/associate
specific foods to
those cuisines
Cajun/Creole
• New Orleans Cuisine - Louisiana –
Mississippi
• Blends French, Spanish, Portuguese, Italian,
Native American and African influences as well
as general Southern Cuisine
• Jambalaya, Crawfish Boil, Gumbo
Midwestern
• Colorado - Iowa - Kansas - Missouri – Nebraska
North Dakota - Oklahoma - South Dakota
• Draws its culinary roots most significantly from
the cuisines of Central, Northern, and Eastern
Europe and is influenced by regionally and
locally grown foods and cultural diversity
• “American Food”
• Buffalo Burgers, Gooey Butter Cake, and
Kansas City Barbecued Ribs
Pacific Northwest
• Alaska - Oregon - Washington - Idaho –
Montana
• Chinese, Japanese, Korean, Italian, and Greek
cuisines are prevalent through out the Northwest
and reflect the historically strong presence of
those communities in the restaurant industry
there
• Smelt, coffee, Oregon Blackberry Pie
.
_______________________
Midwestern _______________________
_______________________
Pacific Northwest New England
___________ ____________
___________ ____________
___________ ____________
___________ ____________
___________ American Regional ____________
___________ Cuisines ____________
___________
___________ Southern
___________________
___________________
Tex-Mex ___________________
_______________________________ ___________________
Cajun/Creole
_______________________________
_______________________________ ___________________________
_______________________________ ___________________________
___________________________
September 2, 2015
Kitchen Brigade Retest
If you are not retesting,
work on your booklets
What foods do you think are “weird”?
• http://www.youtube.com/watch?v=EXQ5Z
XvfNcI
September 3, 2015
International Cuisine
Warm up
HOSP ICA 3 17
What is your favorite

International cuisine?
Why?
Mexican
• Known for its varied flavors, colorful
decoration, and variety of spices and
ingredients (cilantro, cumin, chilies)
Indian
• Characterized by the use of various
spices, herbs, and other veggies and
sometimes fruit. Curries, saffron, tandoori.
Italian
• Developed through centuries of social and political
changes, with roots as far back as the 4th century BCE
• Italian cuisine has been influenced by ancient Greek
and Rome, Byzantine and Jewish cultlures
• Noted for its regional diversity, abundance of difference
in taste, and is known to be one of the most popular in
the world
• Characterized by simplicity, focus on fresh pastas,
variety of tomato-based and cream sauces, charcuterie,
cheeses (fresh mozzarella), parmesan, basil, oregano.
Japanese
• Known for its emphasis on seasonality of
food (shun), quality of ingredients and
presentations.
• Rice is a staple food
• Fish, lean meats, vegetables. Sushi,
tempura, tofu, rice noodles
Chinese
• China is a large country with diverse

ethnic populations and a wide variety
of cuisines. Szechwan and Mandarin
are primarily what we see in U.S.
• Staple Foods: Rice, Soybeans,
Noodles, Veggies, peanuts, sesame
oil, chilies, fish sauce, hoisin, rice
noodles, fish, beef, & pork
French
• Classical French cuisine has influences
from Italian cuisine
• Recipes and cooking techniques focus on
cream sauces, cheeses (fromage), butter
• Distinct styles (regional vs. haute cuisine)
Andrew Zimmern’s bizarre foods: Iceland
• http://www.youtube.com/watch?v=Vcz17ig
nthc
International Cuisines
Directions: Compare and contrast
French
the elements and characteristics of
each cuisine.
Italian Asian
• Top Chef:
https://www.youtube.com/watch?v=q8DaFCsgX
f4&list=PLE5m9Ych7c-m1cW4f-0T1SgITq8LAQUZ
u
September 8, 2015
Etiquette
Warm up
HOSP ICA 12 18
What is etiquette?
Dining Etiquette
Greetings
When meeting someone…
– rise if you are seated.
– smile and extend your hand.
– repeat the other person’s
name in your greeting.
 A good handshake is important
—it should be firm and held for
three-four seconds.
 In the today’s business world it
is not necessary to wait for a
female to initiate the
handshake. Females & males
should both be ready to initiate
the handshake.
Formal Dinners
The Worlds Highest Formal Dinner
Place Setting
Start from the outside and work your way in

Silverware
 If a piece of silverware drops,
leave it and ask for a replacement
from your server.
 Silverware should not touch the
tablecloth once used.
 Place knife at the top of the
dinner plate, facing in, after use.
 When you are finished, place
your knife and fork in the center
of your plate.
Napkin
 Once seated place the
napkin, unfolded, on
your lap and leave it
there until you are
finished.
 Once you are finished
place the napkin folded
loosely to the left of
your plate.
 A napkin is used to dab
the corners of you
mouth.
 If you need to leave the
table during the meal,
place the napkin on the
chair and slide the
chair under the table.
Posture and Elbows
 Sit straight and try not to
lean on the table.
 Keep your elbows off the
table and close to the
body when you are
eating.
 However, when you stop
to talk, it is okay to rest
your elbows on the table
and lean forward.
Serving Food
 Pass food to the right
 Transfer dip to your plate
 Plates are served on the
left
 Dishes removed from the
right
 Pass the salt and pepper
together
Dining
 Wait until everyone is seated
before eating.
 When dining with others,
everyone should start and finish
at the same time. If you are a
fast eater try to pace yourself.
You could make the others feel
uncomfortable if you finish
before they do.
 When you are finished eating do
not push your plate away from
you.
 Take small bites, keep your
mouth closed and finish
chewing before continuing
your conversation.
 Try not to gulp your food, it
isn't very attractive.
 Do not blow on food that is
hot. Wait until it cools or eat
from the side of the bowl,
when having soup.
 Bread and rolls should be broken with your
fingers, in small pieces and buttered one piece
at a time.
 Cut several pieces of meat(or main course) at a
time, but not the entire piece of meat!
 Use your knife to cut lettuce if needed.
Excusing Yourself and Problems
 Be discrete if you have problem with the food
 Remove food the same way it went in-on silverware
 Excuse yourself if you have to leave the table.
 Turn your head from the table when you cough or
sneeze
 If someone uses your bread plate as their own do not
inform them of their mistake, simply use your dinner
plate (don’t use the bread plate on your right as a
replacement)
¡Buen apetito! Hyvää ruokahalua!
Mahlzeit!
Smakelijk eten! Gero apetito!
Smacznego! Smaklig måltid!

स्वादिष्ट खाना
Buon appetito! Смачного!
Bon appétit !
Front of the House: Dining Etiquette
• http://youtu.be/sADud4Rd6Zk
September 9, 2015
Etiquette Continued
Warm up
HOSP ICA 12 19
Think of a time you

may have attended a
fancy dinner or party?
Did you know what to
do and how to behave
at the table? Was
there anything that
confused you
Dining Etiquette
• http://youtu.be/DTtUiJx • http://youtu.be/z5Dfag
6XX8 eJ-o0
• http://youtu.be/aW6Au • http://youtu.be/UHQ6s
L6R5y8 5TOkKM
• http://youtu.be/6k3nTX • http://youtu.be/xnM123
y34ec 8izzE
• http://youtu.be/EbNGg • http://youtu.be/Ul8cgTi
eAR1LI h3jU
• http://youtu.be/ruELe6 • http://youtu.be/YZnCG
AtmP0 3hBskk
• http://youtu.be/K4PqR • http://youtu.be/mLcj0S
Cap2gQ PSl_4
September 10, 2015
Table Settings
Warm up
HOSP ICA 12 20
Identify as many of
the utensils in the
place setting pictured
on the slide that you
can.
THE DINING
ENVIRONMENT
Table Setting
Creating an Environment
• The atmosphere of a restaurant refers to the textures,
colors, aromas, lighting, and sounds that make up a
dining environment.
• Elements work together create a pleasing atmosphere.
Sidework
• All service staff have duties to perform before the dining
room is open to customers. This is called sidework.
• Sidework includes:
• routine cleaning
• refilling salt and pepper shakers
• refilling sugar bowls and condiments
• stocking bus station
• folding napkins
Dish, Glass, and Utensil Choices
• Types of dishware, glassware, and flatware a restaurant
uses will depend on the types of foods and beverages
they serve.
• It also depends on the type of restaurant
• Fine-dining typically uses more dishes than a casual dining
restaurant and have higher quality dishware as well.
Glassware
• Glassware should be
handled carefully to
avoid scratches.
• Store glassware upside
down.
• Hold glassware by the
stem or base.
• Never use chipped or
cracked glassware.
• Always use a beverage
tray to carry glassware.
Flatware
• Flatware : dining
utensils, such as
spoons, forks, and
knives.
• AKA “Cutlery”
• Handle by the midsection
of the handle (waist), to
keep it clean and free of
fingerprints.
• Carried through dining
room on a “serviette.”
• A napkin-lined plate
Tableware
• Tableware : any kind
of dish, from dinner
plates to soup bowls to
coffee cups.
• Restaurants use a
variety—each chosen to
complement types of
presentation.
• Materials vary from
porcelain to ceramic
Tablesetting (also referred to as “Cover”)
• Table setting: the specific • Place all flatware from the
arrangement of tableware, outside in, following the
glassware, and flatware for order of use.
a meal. • Preset dessert spoons or
• Style is determined by the forks at the top of the place
restaurant setting perpendicular to the
• How to create a other flatware.
• Bread plate to the left
tablesetting:
• Forks to the left • Drink to the right above the
• Knives and spoons to the dinner knife
right • Coffee cups to the right
• Knives’ cutting edge toward with the handle at 4 or 5
center of tablesetting o’clock.
Breakfast Cover
Dinner Cover
September 11, 2015
Napkins Folding
Warm up
HOSP ICA 12 21
Why do restaurants try

to make shapes out of
the napkins?
History of Napkin Folding
• The use of the napkin in Europe began in 1400 on the
tables of royalty, where they started to use napkins
made from warm or even perfumed cloth.
• At the beginning of the 1800s, napkins became part
of the bourgeois lifestyle, mostly to protect the
sumptuous dresses of the period during meals. This
is the era when the folding of napkins as decoration
for dining tables began. The art really took off around
1880 with the incoming prosperity of the Industrial
Revolution.
September 14, 2015
Front of the House: Customer Service
Warm up
HOSP ICA 12 22
• Create a list of at least 5 of

your biggest pet peeves
when it comes to dining
out
Parts of the Restaurant
Front of House
 Refers to the area in a hospitality business that the
customers see
 Responsible for six major functions
1. Seating guests 4. Serving customers

2. Selling food 5. Bussing tables
3. Communicating food 6. Obtaining payment from
orders customers
Parts of the Restaurant
Back of House
 Refers to the part of the restaurant that the customers don’t
usually see
 Includes
 Kitchen
 Receiving and storage areas
 Business offices
Front of the House
Host: Makes the first impression
 Responsible for managing the flow of customers into the
dining area, and making sure the service is evenly distributed
over the service staff
Busser: Very IMPORTANT!
 Assists the servers
 Responsible for clearing and cleaning tables
 Responsible for resetting tables
Server
 Three responsibilities
 Representatives of the restaurant
 They sell the dining experience
 Delivery of the dining experience
Back of the House
Executive Chef
Sous Chef
Cook
Dishwashers/Stewards
Other Jobs at a Restaurant
General Manager
 Responsible for the overall operation of the restaurant
 Often, the owner is the general manager.
 In charge of both the front of and back of the house, safety and
sanitation, quality and consistency, guest and employ
relations, human resources, and sometimes accounting
Continued…
Restaurant Manager
 Responsible for every thing that goes on in the front of the
house
 Hiring & training front of house staff
 Scheduling
 Overall manager keeps everything running smoothly to ensure
happy customers; your number one goal.
Front and Back of House
Many business have front and back of

houses--- Can you think of any others?
The front of the house is simply what

customers see and back of the house is
what they do not see
It’s All About Service
If customers don’t like a business, that business will

fail.
Customer Service
IT’S ALL ABOUT SERVICE

10 Most Common Pet Peeves
1. Servers who intrude, fawn, disappear, are rude, rush or

ignore patrons.
2. Loud restaurants, inappropriate music, auctioning the
food, no wine knowledge and/or poor presentation.
3. Un-honored reservations with smart remarks from the
maitre ‘D when told that reservation was at 8 P.M. and
he reply with “everybody standing here has 8 P.M.
reservations” without an explanation or apology.
4. Dropping check off while eating and without being
requested.
5. Clear plates and silverware while others are still eating,
put pressure on others to eat faster.
6. Credit card to be processed is on the table for a long time
and no one picks it up.
7. Servers or bartenders who call customers guys, sweetie,
or honey.
8. Don’t touch your customers, unless they reach out to
shake your hand.
9. Giving false information when a customer asks a
question you don’t know the answer to. All you have to
say “I will be very happy to find out for you”.
10. Don’t talk about the other customers negatively to your
co-workers when customers can hear you.
How does customer service
relate to all jobs of a restaurant?
 All
jobs link back to customer service
and customer satisfaction
Basic Customer Service
Customer service
 Total customer experience with a business
Customer satisfaction
 The goal of customer service
 Positive feelings customers have about a business that meets
their needs
Interesting fact
 80% of customers are return customers.
https://www.youtube.com/watch?v=ZO4YUsAHuLk
Basic Customer Service Cont.
Eye contact
 Relays to the customer that your attention is with them
Smile
 Relays respect for the customer and the readiness to help
them
 Posture
 Do not hunch over or stare at the floor, be alert and ready
When possible call customers by name
 “Thank you for your order Mr. Smith…be sure to use
titles. A young person addressing an older person by their
first name is considered rude.
Personal Appearance
 Be well groomed
Presentation
 Table presentation, dining room, atmosphere,
bathroom cleanliness, and first impressions with staff
Food
 Served at the correct times and in a timely matter
Interactions
 Talk to your customers
 Match job within business to employee

comfort level in delivering customer
service
 If you are not a “people person” the back
may be a better spot for you than the front.
(more on the front & back of the house in
a minute)
 “The customer is always right.”
Have you ever had a server at a restaurant have any

of these bad characteristics:
 Sloppy dress, dirty uniform, messy hair, visibly dirty hands,
poor speaking skills, lack of menu knowledge, etc.
 How did if make you feel?
Different jobs offered by a Restaurant
Every person working in a restaurant is

directly linked to customer satisfaction!
 Be it talking to the customers in the front of the
house, or cooking their food in the back of the house
September 15, 2015
Restaurant and Dining Trends
Warm up
HOSP ICA 12 23
• How many different

styles/types of restaurants
or food service business
can you think of? What
factors are involved when
someone decides to open
a restaurant (or other
food service operation)?
Foodservice Trends
Standard:
 Discuss & evaluate industry trends as they
relate to career opportunities & the future of
the industry.
 Identify & describe various foodservice
restaurant styles such as fast food, casual,
family dining, institutional, & formal dining.
Foodservice Trends
• Operations track & analyze industry trends to
serve their customers.
• Trends may be affected by:
– Society
– Culture
– Ethnic trends
– Population trends
– economy
Society-based Factors Affect Trends
1. Family Structure
 Differences that affect restaurant preference
• One or two parent households
• More than 2 generations living together
• Have young children &/or teenagers
2. Work
• One or both parents work
• Work hours (night shift)
• Restaurants & stores offer take-out & delivery services
(quick & convenient)
3. Preferences
• More knowledgeable customers (healthier options)
• Wide variety of ethnic cuisines
• Want value for the money spent on food
Hospitality Industry
• To be successful in the foodservice industry,
you need to know:
– How people & communities are changing
– What the trends are
• A general preference or dislike for something within an
industry.
Hospitality Industry
• Foodservice is an important part of the
hospitality industry.
– Provides food & lodging to customers
– Includes businesses such as restaurants & hotels
What are the Opportunities?
Noncommercial Operation Commercial Operation
• Operation that works to pay • Operation that earns more
for daily expenses than enough to cover daily
– Include: expenses.
• Government facilities – Include:
• Schools • Fast-food chains
• Hospitals • Fine-dining restaurants
Quick-Service Restaurants
• Definition: quickly provides a limited selection
of food at low prices
• Examples: fast-food chains
• Pros: take-out &/or delivery
• Job Opportunities:
– Entry-level: cook, cashier (high school students)
– Other: Manager, Assistant manager, Cashier, Prep
cook, Line cook, Dishwasher, Cleaner
Full-Service Restaurant
• Definition: Servers take customer orders & then
bring the food to the table.
• Examples: sports bar & grills, family restaurants
• Pros: medium prices in relaxed atmosphere
– Dining room manager, host, cashier, server, busser,
dishwasher, kitchen manager, line cook, prep cook,
saute cook, pantry chef
Fine-Dining Restaurant
• Definition: Has upscale atmosphere, excellent
food & service, higher menu prices.
• Examples: High-end restaurants
• Pros: all employees are very skilled in their job
because of having experience & training
– Dining room manager, maitre d’, head server,
captain, busser, dishwasher, executive chef, sous
chef, saute cook, pantry chef
Cafeterias
• Definition: customers serve themselves
• Examples: schools, hospitals
• Pros: all you can eat, cheap (not paying for
service)
– Managers, cooks, servers, cashiers & bussers
Job Locations
• Jobs are available in:
– Hotels & Resorts: casual, fine, & room service
– Banquet facilities: booked months in advanced
(weddings, special occasions) only open for events
– Catering facilities: on-site & off-site
– Bakeries & Pastry Shops: supply desserts for
commercial kitchens & make specialty items
September 16, 2015
Food Service Brochure
How to Guide-How to Serve Customers at a
Restaurant
 By yourself, you are going to create a how to guide for serving customers using
your GREEN textbooks starting on page 126.
 Your guide will be in the form of a 6-sided brochure. Follow the format bellow:
 Side 1: Title, your name, date, and picture
 Side 2: Title: Greeting customers and taking beverage orders (small picture)
 Side 3: Title: Selling the menu (small picture)
 Side 4: Title: Taking the Order
 Side 5: Title: Serving the order
 Side 6: Title: 5 ways to make customer happy (small picture)
 Your brochure needs to be neat and organized.
 All 6 sides need to be completed as stated above

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Fall 2015 Unit 1

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Chapter 1

The Food-Service Industry

The History of Food (HOSP ICA 3)

How has the kitchen

What were the

• Modern refrigeration and rapid transportation caused

Who was the first

What is the ACF? NRA,

Why might they be

North America~ offers the opportunity to

young men and women become leaders

 The Culinary Institute of

relates to Culinary Arts

We are the Family, Career and Community Leaders of America.

 Family, Career and  Career and Technical

Future Homemakers of America

 Founded in June 11, 1945 in Chicago

 Colors: Red is symbol for Strength

 Flower: Red Rose

 Motto: “Toward New Horizons”

full-time state adviser,

 She was also Georgia’s first National Officer

 New Homemakers of America

1965 – NHA and FHA merged

 1983: National Headquarters Opened in

 National Website - www.fcclainc.org

Teen Times: The National Magazine

2. Camp John Hope in Fort Valley

• Increase chapter involvement

Georgia FCCLA State Office

Region STAR Events Competition

 TOP Two move to State Competition

Check-out These Websites:

Why do chefs wear

 Working chefs and cooks usually wear pants

 Traditional chef's hat, or toque blanche, is most

 It wasn't until the middle 1800's that chef

Try to list as many

What’s your favorite?

• Connecticut, Maine, Massachusetts, New

1. List as many types

What is your favorite

• China is a large country with diverse

Start from the outside and work your way in

Smacznego! Smaklig måltid!

Think of a time you

Why do restaurants try

• Create a list of at least 5 of

1. Seating guests 4. Serving customers

Many business have front and back of

The front of the house is simply what

If customers don’t like a business, that business will

IT’S ALL ABOUT SERVICE

1. Servers who intrude, fawn, disappear, are rude, rush or

 Match job within business to employee

Have you ever had a server at a restaurant have any

Every person working in a restaurant is

• How many different

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