Monday
Week of: Week 2 (Sept. 1-5, 2014) Teacher: Chef Martin
Subject: Culinary Arts Practicum I
Student Outcomes
Unit: History and Overview of Restaurant and Foodservice Industry
1. Holiday
Enduring Understandings:
Students will understand how historical and present day chefs and
restaurateurs impact the Foodservice Industry
Essential Q1: What impact has famous French chefs had on the Kitchen?
Essential Q2: How does the National Restaurant Association Impact the
Foodservice Industry?
 Holiday
Materials:
Follow Up:
Student Outcomes
Unit: History and Overview of Restaurant and Foodservice Industry
1.
Warm Up: Read Article on the Brigade System
Activities:
 Review HCC registration Process/Turn in Documents
 Set-Up Online and Social Media Contact
 Review Pre-Assessment Test
 Speed Dating the Famous Chefs
Tuesday
Identify Famous
Chefs and discuss
their contributions to
the food service
industry.
Materials: ServSafe Book, PowerPoint Presentation, Pens, Pencils, Paper
Unit: History and Overview of Restaurant and Foodservice Industry
1.
Warm Up:
Activities:
 Review HCC Dual Credit and Responsibilities
 Students will create lab teams and establish rules/norms
 Complete Quiz on famous chefs and Brigade System
 Review Knife Skills and Tour Kitchen Facility
Wednesday/Thurs.
Student Outcomes
Essential Q3: What famous chefs and restaurant organizations have
impacted the foodservice industry both nationally and locally?
Assessment/Quiz: Classroom Procedures and Famous French Chefs
Student Outcomes
Unit: History and Overview of Restaurant and Foodservice Industry
1.
Warm Up: Dress Out for Pre-Assessment
Activities:
 Complete Written Pre-Assessment
 Complete Practical Pre-Assessment
 Discuss Student Performance
 Assign Industry Research Report
2.
Friday
Identify
Entrepreneurs who
have influenced
foodservice in the
U.S.
Identify current
trends in the
foodservice industry.
Evaluate current
skills/knowledge
base (PreAssessment)
Materials:
Career Preparation:
Overview of the
Foodservice Industry
Length of Class:
Class Duration:
1 session
90 minutes
Lecture:
Student Activity:
Optional Quiz:
70 minutes
20 minutes
10 minutes
Student Objectives:





Accurately describe the traditional job positions and duties for the back of the house
Accurately describe the traditional job positions for the beverage department and front of the house
Accurately describe the job opportunities and scope of duties for administrative and support personnel
List and describe at least four non-traditional foodservice-related careers
Discuss the value of using a restaurant as a model business for developing universal business skills
TEKS Alignment:
Food Production Management & Services:
(1)(A); (2)(A); (3)(A),(C),(F); (10) (A),(B),(E); (11)(A),(B); (12)(G); (13)(A),(B),(C),(D),(E),(F); (14)(A)
Introduction to Culinary Arts
(1)(A),(B),(C),(D); (6)(A),(B),(C),(D),(E)
Culinary Arts I
(1)(A),(B),(C),(D); (4)(C); (5)(A),(M); (6)(C)
Culinary Arts II
(2)(A); (3)(B);
Foodservice Prep
Texas Restaurant Association
Education Foundation
Career Preparation:
Overview of the Foodservice Industry
Lecture Guide:
I. Introduction: Why a culinary class?
A. To create a culinary-focused learning program that will integrate portions
of the existing secondary education with a realistic foodservice business laboratory
1. All components of this program are designed to complement other
departments and programs within the school and enhance the total
learning experience.
2. This program is designed to provide a culinary educational
opportunity in which to apply what is learned to a real business
environment.
B. To create a specialized culinary curriculum that will fit seamlessly with and
complement the goals and objectives of local/state/federal secondary
education requirements and guidelines
C. To prepare the student for a post-secondary foodservice education
D. To provide the student with the minimum knowledge, competencies and
skill sets to start a successful culinary career in a rapidly growing industry
II. Workplace guidelines: Year one
See: Becoming a Foodservice Professional, Year 1, 2nd Edition, Intro, pp. 7-8
A. Attendance
B. Teamwork
C. Punctuality
D. Dependability
E. Fairness and honesty
F. Open and effective communication
G. Mutual respect and observance of protocol
See: Professional Cooking, 6th Edition, pp. 9-13
H. Acceptance of personal responsibility and accountability
I. Commitment to meeting minimum standards
III. Traditional career opportunities in foodservice (American)
A. Operations
1. Back of the house (BOH)
a. Steward
b. Pantry/prep
c. Line cook
d. Roundsman
e. Sous chef
f. Executive chef/kitchen manager
g. Corporate executive chef
h. Independent chef/owner
2. Front of the house (FOH)
a. Busperson
b. Runner/backwaiter
c. Waitstaff/frontwaiter
d. Cashier/greeter
e. Wine steward/sommelier
f. Dining room manager/maître d’hôtel
g. Corporate service trainer
B. Administrative and support positions
1. Administrative
a. Office support/coordinator
b. Assistant manager
c. General/unit manager
d. District/regional manager
e. V.P. operations
f. Independent restaurant owner
2. Support
a. Accounting
b. Bookkeeping
c. Human resources
d. Sales
e. Catering
IV. Non-traditional opportunities
See: Becoming a Foodservice Professional, Year 1, 2nd Edition, Intro, pp. 9-17
A. Independent consulting
B. Foodservice employment services
C. Home economists
D. Research and development chefs
E. Food styling
F. Teaching and professional training
G. Personal chef
H. Foodservice writing
I. Quality assurance
J. Foodservice marketing, advertising and sales
K. Food science and retail product development
L. Crossover opportunities to grocery, HMR, QSR, catering
M. Cruise lines, hotels, country clubs and resorts
Reading Assignment: Becoming a Foodservice Professional, Year 1, 2nd Edition, NRAEF, Intro, pp. 7-8 and Intro, pp. 9-17.
Professional Cooking, 6th Edition, Wayne Gisslen, Chapter 1, pp. 9-13
Recommended Video and Visual Aids: Instructor-provided restaurant organizational chart and overhead of classic Brigade
system (Chapter 1, pp. 9-13, Professional Cooking, 6th Edition, Wayne Gisslen).
10 Good Reasons for a Career in Foodservice video, TRAEF.
Foodservice Prep
Texas Restaurant Association
Education Foundation
Overview of the Foodservice Industry—Quiz (10 points each)
1. Which is not a critical criteria for the foodservice worker?
a. Being on time
b. Being well liked by all your co-workers
c. Being a team player
d. Meeting minimum standards
2. What is the common term that refers to all kitchen and culinary personnel?
a. Stewards
b. Back of the House (BOH)
c. Cooks
d. Chefs
3. In an American kitchen, who is second in command?
a. The Executive Chef
b. The Roundsman
c. The Chief Steward
d. The Sous Chef
4. Which of the following jobs would be considered operational support?
a. The book keeper
b. The prep cook
c. The dishwasher
d. The line cook
5. What job position is responsible for clearing and resetting empty tables?
a. The cashier
b. The front waiter
c. Untrained employees
d. The busperson
6. The foodservice industry is one part of the larger_______industry.
a. convention and meeting
b. lodging
c. travel and tourism
c. hospitality
7. Which of the following is the foundation for most professional chefs?
a. French cuisine
b. Asian cuisine
c. Classical cuisine
d. Traditional American Cuisine
8 .Which of the following is one of the greatest challenges facing foodservice industry?
a. Finding enough jobs to employ all the available trained workers.
b. Finding enough trained workers to fill all the available jobs.
c. Creating new opportunities for employee advancement.
d. Convincing worker to use technology.
Short Answer/Essay: 10 points each
1. Compare the meanings of the term cuisine as used in the French and in the English professional kichens. Explain why you think
on or both definitions are implied in the term global cuisine.
2. Explain two confliciting financial-related demands from staff and customers that foodservice managers constantly try to balance.