CU L I N A R Y M A N A G EM E N T

N D IN S T IT U T IO N A L M A N A GEMENT
LITY A
OLFU COLLAGE OF HOSPITA
PAMPANGA CAMPUS
WHAT IS CULINARY MANAGEMENT?
In the Culinary Management program, you'll
discover that whether creatively designing a
restaurant menu or planning culinary events
within large hotel operations, working with
food to provide world-class culinary
experiences for guests is one of the most
rewarding careers.
KITCHEN ESSENTIALS AND
BASIC FOOD PREPARATION

INTRODUCTION TO CULI-
COOKERY

NARY ARTS
FIRST RESTAURANT
Monsieur Boulanger

•Opened the first known restaurant in 1765.

•There was no soup maker’s guild so he decided
to offer
flavored soups (from sheep’s feet) called restau-
rants, derived from the French word “restaurer”
(to restore or fortify).
HISTORY OF CULINARY
Marie Antoine Careme (1783- 1833)
• A chef to royalty throughout Europe, known as Chef to Kings
He work in the kitchen of King Napoleon, King Alexander I of Russia, Prince of Wurt-
tenberg to name of few.
• Became Maitre chef at Carlton House in London where he set
standards for chefs throughout Great Britain and began a
system of organization and Founder of Haute Cuisine or Grande Cuisine
• Haute cuisine is characterized by dozen/s of courses which are elaborately pre-
pared, well sauce, and garnished.
• He introduced the basic, or mother, sauces (also known as leading sauces); com-
pound sauces; classical garnishes; and standard terminology for recipes.

• Design the chef’s uniform, most kitchen tools and utensils, and formulation of
roux and many major sauces.

• 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.
HISTORY OF CULINARY
Georges August Escoffier (1846-1935)
• The Father of the 20th century cooking.
• Georges Auguste Escoffier is a chef at some of Europe’s
finest hotels, which includes the Ritz in Paris and the Savoy
in London, he refined Grande cuisine by modifying many of
Carême’s recipes and classifications.
• In particular, Escoffier simplified Carême’s complex sys-
tem of sauces to the five basic sauces (espagnole,
béchamel, velouté, hollandaise, and tomato) and their
compounds
• He developed Classical Cuisine which is sometimes called
cuisine classique, or Classic Cuisine it is a refinement and
simplified version of Haute Cuisine.
• His achievement was the reorganization of the kitchen.
The organization divided the kitchen into departments or sta-
tions based on the kinds of food produced. A station chef was
placed in charge of each department.
KITCHEN BRIGADE
 SAMPLE
Definition KITCHEN BRIGADE

Kitchen Brigade –
a system of staffing inside the
kitchen so that each worker is
assigned a set of specific
tasks.
KITCHEN BRIGADE

THE CHEF
• This is the person in charge of the
kitchen. In large establishment, this
person has the title “ EXECUTIVE
CHEF”.
• He is responsible for all aspect of food
production, including
menu planning, pur-
chasing, coasting, work schedules, hir-
ing and training.
KITCHEN BRIGADE

CHEF DE CUISINE
• For large establishment with many departments such as formal
dining, casual dining, catering department or if it has several units in
different location, each kitchen may have a chef de cuisine who reports
to the Executive Chef.
KITCHEN BRIGADE

GRILLARDIN
• - is the grill cook. He's responsible for all
grilled foods, as well as preparing and
searing meats that are going to be
roasted .

GARDE MANGER
• handles cold food , salads, and dressing.

PATISSIER
• handles pastries and desserts.
KITCHEN BRIGADE

TOURNANT
• -replaces the station head.

ABOYEUR
accepts orders from waiter and passed
to cooks on lines. In other restaurants,
this position is taken by the Sous chef.
KITCHEN BRIGADE

SOUS CHEF
• This person is directly in charge of
production and works as the assistant
to the executive chef or chef de cuisine.
The sous chef takes command of the
production since the executive chef may
require more time planning things in the
office.
KITCHEN BRIGADE
The person in charge of particular areas of production:
SAUCIER
• -Prepares sauces and stews and sautés food to
order.
POISSONIER
• -Prepares fish dishes.
ENTREMETIER
• -Prepares vegetables, soups, starches and
eggs.
ROTISSEUR
• -roast and braise meat.
TERMINOLOGIES
• Culinary art is the art of cooking. Art in the word culinary arts, means
the science of food.
• Culinary Artists are skilled person in preparing meals that are pleas-
ing to the palate and to the eye of customer. Increasingly they are re-
quired to have knowledge of the science of food and an understand-
ing of diet and nutrition. They work primarily in restaurants, fast food
chain store franchises, delicatessens, hospitals and other institutions.
Kitchen conditions vary depending on the type of business, restau-
rant, nursing home etc.
• Culinary - . The word "culinary" is defined as something related to, or
connected with preparation of food or cooking
• Cuisine – means “kitchen”
TERMINOLOGIES

• Cook – domestic term is Chef (French)

• Cooking – the transfer of heat energy to food.
• Cookery – the art, practice or work of cooking.
• Classic Cuisine – is the refinement of the French grand cuisine
(Haute cuisine means high-end) exploration of culinary principles and
techniques, emphasizes the refine preparation and presentation of
superb ingredients.
• Nouvelle Cuisine – means modern cuisine/new cooking, movement
away from classical cuisine towards a lighter cuisine based on natu-
ral flavors and simple preparation.
TERMINOLOGIES
National Cuisine – the characteristic cuisine of a nation.
Regional Cuisine – set of recipes based upon local ingredients,
traditions and practices within a geographical area of a certain country.
Ethnic Cuisine – cuisine of a group of people having a common cultural heritage
as opposed to the cuisine of a group of people bound together by geography or
political factors.
Palatability - is the hedonic reward provided by foods or fluids that are agreeable
to the "palate” (taste buds).
Food is any substance consumed to provide nutritional support for the body. It is
usually of plant or animal origin, and contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or minerals .
TERMINOLOGIES
A chef is a person who cooks professionally. In a professional
kitchen setting, the term is used only for the one person in
charge of everyone else in the kitchen, the executive chef.

"Chef" (from Latin caput) is the abbreviated form of the French

phrase chef de cuisine, the "chief" or "head" of a kitchen.