Introduction to Professional

Kitchen
Session #1
Food Service Industry
The growth of the food-
service industry creates a
demand for thousands of skilled
people every year.
Many people see only the
glamorous side of the food service
and fail to understand that this
is a tiny part of the picture
Food Service Industry

The Public does not often see

the years of training, the
loooong hours, and
tremendous pressures that lie
behind every success.
 Organization of Modern Kitchen

1. The Menu – Kind of

dishes to be produced
obviously determine
the jobs that must be
done. The menu is, in
fact, the basis of the
entire operation.
 Organization of Modern Kitchen
2. Type of Establishment- The Major types of food
service establishments are as follows:
• Hotels
• Institutional Kitchens
• Schools
• Hospitals
• Airline Catering
• Private Clubs
• Fast Food
• Catering and Banquet Services
• Many more
 Organization of Modern Kitchen

3. Size of the Operation – The number of

customers and volume of food served.

4. The Physical Facilities – including the

equipment in use.
 The Classical Brigade
• Organization that divides the kitchen into
departments or stations
• A station chef is placed in charge of each
department
• In a small operation, the station chef might
have several assistants
 Standards of Professionalism
1. Positive Attitude toward the job
2. Staying Power
3. Ability to Work with People
4. Eagerness to Learn
5. A Full Range of Skills
6. Experience
7. Dedication to Quality
8. Good Understanding of the Basics
1. Positive Attitude toward the job
You have to like cooking and do it well.
Being serious about your work doesn’t
mean you cant enjoy it.
But the enjoyment comes from the
satisfaction of doing your job well
and making everything run smoothly.
2. Staying Power

Food service requires physical and

mental stamina, good health, and a
willingness to work hard.
3. Ability to Work with People

Food service work is a teamwork, and

its essential to be able to work well on a
team and to cooperate with your
fellow workers
 4. Eagerness to Learn
There is more to learn about
cooking than you will learn in a
lifetime.

The greatest chefs in the world

are the first to admit they have
more to learn, and they keep
working, experimenting, and
studying.
5. A Full Range of Skills

Most people who become

professional cooks do so
because they like to cook.
This is an important
motivation, but it is also
important to develop and
maintain other skills
necessary for the profession.
6. Experience
“You don’t really know how to cook a dish
until you have done it a thousand times”

If you want to become an accomplished chef, you need to practice.

Practice
Practice
Practice
Practice
Practice Practice
Practice
Practice Practice Practice
Practice Practice Practice
Practice
Practice
Practice
Practice
Practice
 ✗
A Diploma does not
make you a CHEF
 6. Dedication to Quality

“Whether you work in a top restaurant, a

fast food, a cafeteria or a carenderia, you
can do your job well, or NOT.
The CHOICE IS YOURS
7. Good Understanding of the Basic
As a beginner, knowing
the basics will help you
take better advantage of
your experience.
After finishing this course,
you will know everything
but you should be ready
to take good advantage of
the many rewarding years
of food-service experience
a head of you.
Kitchen Tools and Equipment
Can Opener
Colander
Salad Spinner
Grater
Cheese Grater
Measuring Spoons
Peeler
Liquid Measuring Cup
Strainer
Tongs
Dry Measuring Cups
Potato Masher
Potato Ricer
Tamis
Turner
Mixing Bowls
Pairing Knife
Tourne Knife
Chef’s Knife
Bread’s Knife
Boning Knife / Fillet Knife
Clever
Twine
Rotary Beater
Sifter
Cutting Board
Ramekins
Muffin Tin
Cookie Sheet
Loaf Pan
Pie Dish
Rubber Scraper
Large Spoon
Slotted Spoon
Casserole Dish
Double Boiler
Microwave Oven
Toaster
Food Processor
Stand Mixer
Blender
Hand Mixer
Range
Induction
Double Ovens
Refrigerator
Toaster Oven
Dishwasher
Bain Marie
Braising Pan
Next Meeting:
• Basic Food Safety and Sanitation
• Basic Culinary Math
• Conversion