LESSON 1

INTRODUCTION
TO COOKERY
1&2
MS. ARGIEL C. ONATO, LPT
COOKERY 1 & 2 TEACHER
LEARNING
OBJECTIVES
At the end of the lesson you will
be able to:

1. Understand the concept of

cookery
2. Identify career opportunities
3. Create infographics for
Cookery
 COOKERY

• It is an art and science of

preparing food for consumption
by using heat.

• Also the skill or activity of

preparing and cooking food.
Why do we
need to
study
cookery?
• Learn to appreciate cooking a
s an art form
• Learn to appreciate different c
ultures
• Learn how you can encourag
e a healthy lifestyle
• Have the ability to travel the
world
• Learn from many professional
s and experienced-person in
your field
The way you plate your dishes is
an art form in itself.
Creating delicious dishes
that are actually healthy
 FRIENDS PARENTS

/
E RS
H
EAC EFS Well-rounded view on
T
CH
the culinary arts that
will have a positive
influence on your
future.

INTERNET

CLASSMATES
 CAREER
OPPORTUNITIES
Being able to create delicious dishes every
day, and experimenting with flavor
combinations, while seeing the delight on
customers’ faces is what many young chefs
dream of achieving.

However, besides the notion of the culinary

arts being a ‘calling’, what are the benefits
of choosing a career in this field?
 Table Busser (a.k.a “Busboy”)
- Responsible for cleaning the
tables in between seating of guest

Maître d'hôtel (Master of hotel)

- Host or Hostess
- who greets guest of a restaurant
- manage table setting and take guest to their
tables
- Frequently takes the initial drink order prior
to the server first arriving at their table.
Bartender
- responsible for mixing beverages
- alcoholic and non-alcoholic drinks

Table server (waiter or waitress)

- who takes food and beverages order from
the guest
- relay order to the kitchen staff and takes
the food to the table
 Kitchen Steward
- who washes
dirty dishes and makes
Line cook them clean and
- prepares food at sanitize
the time of service - sometimes
takes the
responsibilities of a
table busser.

Prep cook
- processed food
prior to service time
Kitchen Manager
- who supervises the entire kitchen operation of an
establishment and manages the scheduling, and maintaining
the inventory
A. Chef or chief cook
- who has earned a culinary arts degree
- who makes the culinary decisions of the restaurant
B. General Manager
- who runs the entire restaurant
- responsible for managing the staff of a restaurant

Sous chef
- works as an intermediary between
the chef or kitchen manager and cooking
staff.
- control the production of food to
ensure it meets established standard.
Chef de cuisine
- A Head Chef is a highly skilled
professional cook who oversees the
operations of a restaurant or dining
facility. They are responsible for the food
that comes out of a kitchen, from
conception to execution.
 Relevance of the Course

• Cookery is an exciting subject

that offers many unique
opportunities.
• Cookery is more than just
about food preparation, it's also
about presentation and, of
course, taste. It's an art that
requires unique style and
creativity. It's also about
providing quality service and
satisfying customer needs.
 • 1 – PAGE Infographic
CREATE A COOKERY • Submit via Brightspace –
INFOGRAPHICS base on what we had Cookery 1 Assignment
Section: Performance Task
discussed focusing on the following:
No. 1

1. Cookery as an art and a part of File name:

culture PT1_COOKERY_SURNAME
2. Career Opportunities in Cookery

Deadline of Submission:

September 5, 2022 5:00 PM

Use the async time of Cookery 1 & 2 for your
Performance Tasks

PERFORMANCE TASKS NO. 1

 Thank you for
listening. ☺
“No one is born a great cook, one
learns by doing.” ― Julia Child

Prepared by: Ms. Argiel C. Onato, LPT