HISTORY AND PHILOSOPHY
Evolution of
the Food Service Industry
INTRODUCTION TO CULINARY ARTS
THE JUNIOR CULINARIAN'S CODE
I PLEDGE TO ADVANCE THE PROFESSION AND TO PASS IT ON.
I SHALL FOSTER A SPIRIT OF COOPERATION.
I SHALL BE HONORABLE.
I SHALL NOT USE UNFAIR MEANS.
I SHALL BE FAIR, COURTEOUS AND CONSIDERATE.
I SHALL REFRAIN FROM CRITICISM.
I SHALL SUBJECT NO ONE TO RISKS.
I SHALL HELP TO PROTECT ALL MEMBERS.
I SHALL BE ENTHUSIASTIC
I SHALL BE TOO BIG FOR WORRY, TOO NOBLE FOR ANGER, TOO
STRONG FOR FEAR AND TOO HAPPY TO HURT ANYONE.
FOCUS STANDARDS
HOSP–ICA-3: Examine and identify the history and philosophy of the food
service industry.
• 3.1 Describe and define professionalism in the various roles of the food
service organization.
• 3.2 Name and define professional organizations such as the American
Culinary Federation, (ACF), National Restaurant Association (NRA),
Professional Chef’s Association (PCA), Research Chef Association (RCA),
and United States Chef’s Association (USCA), and the importance and
benefits of membership.
• 3.3 Explore career opportunities and pathways in the foodservice
industry and identify specific jobs and positions such as, but not limited
to: Chef, Dietician, Food Stylist, Food Demonstrators, Research and
Development Workers, Food Service Workers, Nutritionist, Food Service
Manager, and Health Inspector.
• 3.4 Identify key historical persons and summarize their contributions to
the evolution and development of modern day foodservice, to include
but not limited to, Carême, Escoffier, and Catherine De Medici.
• 3.5 List and describe the various cuisines and their relationships to history
and cultural development.
• 3.6 Identify the positions of the classical and modern “kitchen brigade”
and outline the organizational structure of various food service and
hospitality organizations.
I CAN STATEMENTS
• Describe and define professionalism in the various roles of the
food service organization.
• Name and define professional organizations and the
importance and benefits of membership.
• Explore career opportunities and pathways in the foodservice
industry and identify specific jobs and positions.
• Identify key historical persons and summarize their
contributions.
• List and describe the various cuisines.
• Identify the positions of the classical and modern “kitchen
brigade”.
UNDERSTANDINGS & GOALS
Enduring Understandings:
• Students will examine and discuss introduction to the
hospitality and food service industry and the role of the
modern kitchen. Students will understand the history and
evolution of the food service industry by identifying key
historical figures, exploring the many foodservice careers that
are now available and measure the benefits of joining
professional organizations.
Essential Questions:
• How has the food service industry evolved over the years?
• What are some defining factors of the modern food service
industry?
• Why is it important to understand the history and evolution of
the food service industry?
STANDARD
HOSP–ICA-3: Examine and identify the history and
philosophy of the food service industry.
I CAN STATEMENTS
• Describe and define professionalism in the various roles of the food service
organization.
• Name and define professional organizations and the importance and benefits
of membership.
• Explore career opportunities and pathways in the foodservice industry and
identify specific jobs and positions.
• Identify key historical persons and summarize their contributions.
• List and describe the various cuisines.
• Identify the positions of the classical and modern “kitchen brigade”.
Essential Questions
• How has the food service industry evolved over the years?
• What are some defining factors of the modern food service industry?
• Why is it important to understand the history and evolution of the food service
industry?
ORGANIZATION
Please ensure that your SOURCEBOOK
is organized properly. It must
consist of the following:
* Cover Page
•
•
•
Name
Block
• 2014-2015
Intro to ECE/ Intro to Culinary Arts
* Table of Contents
• (2 pages- front only)
• Section 1- Bell Ringers (20 Pages)
• Section 2- Notes (60 Pages)
• Section 3- Observation Journal/ Lab
Report (20 Pages)
Please ensure that your
NOTEBOOK is organized
properly. It must consist of the
following:
*Cover Page
•
•
Name
Block
• 2014-2015
• Intro to ECE/ Intro to Culinary
Arts
*Rules and Procedures Sheet
*Grade Sheet w/Signature Page
*Divider for each standard
-Page after each tab with the
Standard, I Can Statements,
Essential Questions
*In order to ensure that your Sourcebook is not lost, please place them where they
have been designated to go (assignment collection table/filing cabinet)
OPENING
BELL RINGER
Please ensure that your
sourcebook is organized
properly:
•Cover Page
Name
Period
2014-2015
Intro to Culinary Arts
Table Of Contents
(2 pages- front only)
•Section 1- Bell Ringers
•Section 2- Notes
•Section 3- Lab Report
A chef is
described as a
skilled cook who
manages the
kitchen. What
skills do you think
a chef would
need to do to be
considered a
TOP CHEF?
SOURCEBOOK NOTES
Define the vocabulary terms
Answer the following questions:
o What are the current trends in foodservice?
o What challenges are facing the foodservice industry?
o What are the different types of foodservice establishments?
o What are the legal forms of business ownership?
o How are foodservice businesses organized?
o Who are key historical persons in the history of the foodservice
industry and how did they contribute?
o Describe the various foodservice styles.
o Name the ten cuisines and characteristics of each.
o Sketch the outline of the Brigade system.
o Identify and describe the ten careers available in the
foodservice industry.
o Name three professional organizations in the foodservice
industry.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
•
•
•
•
•
•
•
•
•
•
Foodservice
Hospitality
Trends
Cuisine
Sustainable
products and
practices
Organic foods
Home meal
replacements
Living wages
Culinary
Culinarian
• Full-service
restaurant
• Catering
• Institutional
foodservice
• Sole proprietorship
• Partnership
• Corporation
• Chain restaurants
• Franchise
restaurants
• Entrepreneur
• Brigade
• Executive chef
• Banquet chef
• Cross training
•
•
•
•
•
•
•
•
•
•
•
•
Professionalism
Attitude
Stress
Apprenticeship
American Culinary
Federation (ACF)
Certification
Grande cuisine
Indigenous foods
Classic cuisine
Haute cuisine
Nouvelle cuisine
Fusion cuisine
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Foodservice-the business of making and serving prepared food and
drink
• Hospitality-welcoming guests and satisfying their needs.
• Trends-new practices or conditions that point to the way things will be in
the future.
• Cuisine- French word for “kitchen,” but in English it means a style of
cooking.
• Sustainable products and practices- produced or carried out over a
long period of time without a negative effect on the environment.
• Organic foods- grown without synthetic fertilizers or pesticides and from
animals that have not received antibiotics or hormones.
• Home meal replacements- meals consumed at home but professionally
prepared elsewhere.
• Living wages- one that allows someone working full-time to support his or
her family above the poverty level.
• Culinary- refers to matters related to the preparation or cooking of food.
• Culinarian- a term for a cook or someone who prepares food.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Full-service restaurant- employ servers to take the customer’s order an
bring the meal to their table.
• Catering- providing food and service for groups.
• Institutional foodservice- supplies meals for businesses and organizations.
• Sole proprietorship- business in which one person owns and often
operates the business.
• Partnership- a business in which ownership is shared by two or more
people.
• Corporation- granted a charter from the state, which recognizes it as a
separate entity with legal rights.
• Chain restaurants – group of restaurants owned by the same company.
• Franchise restaurants- independently owned restaurants that are part of a
larger restaurant chain.
• Entrepreneur- someone who organizes a business and assumes risk for it.
• Brigade- workstation that has a leader that reports to the head chef
• Executive chef- coordinates the operation of the restaurants and
departments.
• Banquet chef- oversees a staff of cooks that prepare meals for large
groups.
• Cross training- teaches staff to do more than one job in the kitchen.
SPEAKING THE LANGUAGE
CULINARY TERMINOLOGY
• Professionalism- the positive behaviors and appearance
exhibited by an individual who is committed to the culinary
arts.
• Attitude- how you think and feel about other people and
situations.
• Stress –physical, mental, and emotional response to external
pressures.
• Apprenticeship- method of training in which a person learns a
trade under the guidance of skilled trades-people.
• American Culinary Federation (ACF)- largest professional
organization for culinarians in the United States.
• Certification- confirms that a culinarian possesses certain
knowledge, skill level, and experience.
• Indigenous foods- those foods that were native or traditional
to the particular geographic region or ethnic population.
WHAT IS FOODSERVICE?
THE BUSINESS OF MAKING AND SERVING PREPARED FOOD
AND DRINK
TRENDS IN FOODSERVICE
•
•
•
•
Global Cuisine
Technology
Sustainable Practices and Organic Foods
Home Meal Replacement
CHALLENGES FACING THE
FOODSERVICE INDUSTRY
• Meeting Labor Demands
• Living Wage
• Nutrition Concerns
UNDERSTANDING
FOODSERVICE OPERATIONS
Types of Foodservice
Establishments
•
•
•
•
•
Restaurants
Hotels
Clubs
Catering
Institutional Foodservice
Legal Forms of Business
Ownership
• Sole Proprietorship
• Partnership
• Corporation
Organization of Foodservice Business
• Independent Restaurants
• Chains
• Franchises
CULINARY HISTORY
KEY HISTORICAL PERSONS AND
THEIR CONTRIBUTIONS
• Careme- Marie Antoine
(Antonin) Carême, known as
"The King of Chefs, and the
Chef of Kings“; haute cuisine,
• Escoffier- Georges Auguste
Escoffier invented the Kitchen
Brigade System
• De Medici- Catherine de
Medici was known as the
‘mother of French haute
cuisine’
• Amelia Simmons- wrote and
published the first American
cookbook
• Jean Anthelme BrillatSavarin- wrote one of the
most celebrated works on
food, (The Physiology of
Taste) and was quite possibly
the greatest food critic ever.
• Apicius, (“Cuisine in Ten
Books”), the world's oldest
surviving cookbook. It is
considered the very first cook
book.
• M. Boulanger, the first
restaurant
• Roth and Angell open CIA
(Culinary Institute of America)
• Antoine Beauvilliers opened
the first 'real' restaurant in
Paris
• James Beard- an amateur
actor and cook; created the
first televised cooking show in
the United States
FOODSERVICE RESTAURANT STYLES
• Fast Food Dining
emphasize speed of service and low
cost over other considerations
sometimes known
as a quick service
restaurant or
QSR, table service.
• Casual family dining
a restaurant that
serves moderatelypriced food in a
casual atmosphere
or one that feels at
“home”
• Family style
• Fine dining
• Family style restaurants are restaurants
that have a fixed menu and fixed price,
usually with diners seated at a
communal table such as on bench
restaurants
are full service
restaurants
with specific
dedicated meal courses
.
seats
http://en.wikipedia.org/wiki/Restaurant_types
FOODSERVICE RESTAURANT STYLES
• Café
informal restaurants offering a
range of hot meals and madeto-order sandwiches.
• Cafeterias
a restaurant serving mostly readycooked food arranged behind a
food-serving counter.
• Pub
• Bistros
• (short for public house) it is a
bar that serves simple food fare
A familiar name for a café serving
moderately priced simple meals in
an
unpretentious
setting
Cuisines
• Grande cuisine- elaborate and time consuming style of cooking
popular in the early 1800s that was often practiced in the homes
of the rich.
• Classic cuisine- define by orderly menus organized by courses
that were served tableside by waiters in hotels and restaurants.
• Haute cuisine- highest level of the culinary arts in which the most
challenging dishes are prepared.
• Nouvelle cuisine- style of cuisine that highlighted individual
ingredients that were simply prepared and served in small
portions on artistic plates.
• Fusion cuisine- merging of two or more ethnic cuisines into one
cooking style.
Elements and characteristics of various cuisines
Chinese
Japanese
Italian
Indian
French
food is prepared in bite-sized
pieces…chopsticks are used
at the table.
known for its emphasis on
seasonality of food ( shun),
quality of ingredients and
presentation.
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 the use of
various spices, herbs and
other vegetables, and
sometimes fruits
Cheese and wine are a major
part of this cuisine
European
meat is more prominent and
substantial in serving-size
Greek
makes wide use of olive oil,
vegetables and herbs, grains
and bread, wine, fish, and
various meats
Haute
elaborate preparations and
presentations served in small
and numerous courses
Jewish
local ingredients and local
cultural influences make their
mark on this cuisine
Mexican
known for its varied flavors,
colorful decoration, and
variety of spices and
ingredients
THE BRIGADE SYSTEM
Working with Departments
Beyond the Kitchen
•
•
•
•
•
Stewarding
Dining Room
Catering
Room Service
Purchasing
Labor Saving Trends
• Technology
• Prepared Foods
THE BRIGADE
Chef
(Chef de Cuisine)
Chef de Garde
Sous Chef
Communard
Chef de Partie
Tournant
Saucier
Garde Manger
Rotisseur
Entremetier
Pastry Chef
Poissonier
Butcher
Grill Cook
Potager
Pastry Cook
1st Commis
Commis
Fry Cook
Legumier
Baker
Commis
Commis
Decorator
2nd Commis
Commis
THE BRIGADE
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Chef de cuisine- supervises all the positions in the kitchen.
Sous Chef- second in command
Chef de garde- night chef
Chef de partie- position in charge of any of the particular workstations in the kitchen
Saucier- responsible for making sauces and sauteed or panfried items
Poissonier- fish cook (fish and shellfish)
Garde manger- in charge of the cold food station
Butcher- cuts and trims meats and poultry for other stations in the kitchen
Rotisseur- roasting and carving meats, poultry and preparing pan sauces and gravies
Grill Cook- cooks all grilled and broiled meats, poultry and fish
Fry Cook- prepare and cook deep fried items; can also serve as grill cook
Entremetier- oversees the preparation and cooking of vegetables, starches, egg dishes,
and hot appetizers
Potager- makes all stocks, soups, and mother sauces
Legumier- prepares and cooks vegetables
Pastry chef- head of the baking and pastry department
Pastry cook- prepare primarily sweets and pastries
Baker- makes breads and breakfast pastries
Decorator- decorates cakes and pastries; makes chocolate carvings or sugar sculptures
Tournant- fills in for other staff members on their days off
Commis- assistant
Communard- prepares meals for the staff
Expeditor- reads the servers’ food orders to the cooks and organizes to be delivered
promptly
THE PROFESSIONAL CHEF
•
•
•
•
•
THE CHEF’S MANY ROLES
PROFESSIONAL TRAITS OF A
SUCCESSFUL CHEF
Cook
Leader
Manager
Artistic Innovator
Teacher and Mentor
•
•
•
•
•
Respectful
Punctual and Dependable
Positive Attitude
Flexible
Productivity and Speed
PERSONAL BEHAVIORS OF A SUCCESSFUL CHEF
• Maintaining Balance
• Managing Stress
• Maintaining Health
THE PROFESSIONAL CHEF
A CHEF’S KNOWLEDGE AND
EXPERTISE
• Cost Accounting
• Sanitation
• Laws of the Foodservice
Industry
• Food Chemistry and Physics
• Nutrition
• Purchasing and
Storekeeping
• Food and Beverage Service
• Equipment Maintenance
• Public Relations
EDUCATION AND TRAINING
OPTIONS
• Apprenticeship
• Formal Education
• Bachelor’s and Advanced
Degrees
• On-the-Job Training
• Lifelong Learning
ALLIED PROFESSIONS
•
•
•
•
•
•
•
Research Chef
Personal Chef
Restaurant Consultant
Marketing and Sales
Culinary Instructor
Registered Dietitian
Food Writer
CAREER OPPORTUNITIES AND PATHWAYS IN THE
FOODSERVICE INDUSTRY
Chef
More highly skilled and better trained cooks who measure, mix, and
cook food according to recipes
Dietician
Plan diets for patients and educate people about eating healthy foods
with extensive training
Food Stylist
Create works of art through food to communicate ideas, thoughts, or
feelings
Food Demonstrators
Create public interest in buying products and promote items to
customers.
Research and
Development Workers
Help organizations solve problems using mathematical models to help
make decisions
Food Service Workers
Staff who prepare and serve food
Nutritionist
Plan diets for patients and educate people about eating healthy foods
but may not have any formal training
Food Service Manager
Plan and direct the activities of places that serve food and beverages
Health Inspector
Establishes and enforce rules in the food industry that protect the public
Food Scientists
Conduct research to develop and improve food products that are
healthy, safe, and appealing
THE PROFESSIONAL CHEF
PROFESSIONAL ORGANIZATIONS
• American Culinary
Federation (ACF)
• American Academy of
Chefs (AAC)
• American Personal and
Private Chef
Association
• Bread Baker’s Guild of
America
• International
Association of Culinary
Professionals (IACP)
• Les Dames d’Escoffier
International
• Research Chef’s
Association (RCA)
• Vatel Club
• World Association of
Chef’s Societies
(WACS)
• Women Chefs and
Restaurateurs
RESTAURANT PROJECT
INTRODUCTION
• You are getting ready to open a new restaurant in your town. You will be
assigned type of cuisine and food service style. Your assigned cuisine and
foodservice style must be evident throughout the presentation. You will be
provided the name of a historical person who contributed to the foodservice
industry that will serve as a benefactor. This person will be acknowledged
throughout this project. You will also acknowledge an endorsement from your
assigned professional organization; provide etiquette tips appropriate for your
restaurant cuisine and food service style. A list of available positions within your
restaurant must be provided with job descriptions and depicted on a job
application. Your task is to make a PowerPoint and create two other methods
(flyer, business card, bumper sticker, t-shirt design) to advertise your restaurant.
You don't have much time before the Grand Opening so lets get busy!!!
Save as: Cuisine-Restaurant Project-Culinary3rd
RESTAURANT PROJECT
. Divide
into groups of 4 and designate each
member a title from the list below
1. Owner
2. Manager
3. Chef
4. Designer
Together as a team decide 3 things1. The name of the Restaurant
2. The service hours (breakfast, lunch or
dinner)
3. Presentation layout design
II. Once positions are designated each member
will work to satisfy their specific tasks which
are listed to the right:
You should have the following upon completion:
• Powerpoint (Cover page w/ duties of group
members- Name, location, contact info, hours
of operation; Restaurant Layout- floor plan,
Benefactor- assigned person, Endorsementorganization, List of job positions
w/descriptions (10), etiquette tips (10), Menu)
• Two Advertising Methods (flyer, business card,
bumper sticker or t-shirt design )
• Job Applications with a list of positions
available.
• Restaurant Menu
• Five minute Sales Pitch/ Table Display
Owner: Your job is to develop a brief biography
about the restaurants benefactor- picture and
information about how they impacted the
foodservice industry and a professional
organization endorsement- emblem and
background information. You are also in
charge of organizing the presentation in a
powerpoint developing a restaurant pitch and
presenting it to the potential customers (your
teacher and peers).
Manager- Your job is to develop a job application
with a list of positions available w/ descriptions
(10) within the restaurant and establish
etiquette and appropriate behavior tips(10) for
employees and customers.
Chef- Your job is to make the menu (should depict
your cuisine and foodservice style). You will
need at least five appetizers, five side items,
five entrees, three desserts, and drinks (20
menu items) that are served. You will create
the restaurant’s menu along with the designer.
Designer- Your job is to design the restaurant's
layout. You will design the restaurant’s menu
layout with the chef. You will also develop two
of the following- a flyer, business card, bumper
sticker or t-shirt design that advertises the new
restaurant.