Unit 1: Professionalism

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Presentation transcript:

Unit 1: Professionalism American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals.

A Professional Culinarian Practices a craft Learns the foundations Applies those foundations Advances in career and craft Prepares foods Manages operations Takes responsibility American Culinary Federation: Culinary Fundamentals.

A Professional Culinarian (continued) Is artistic Manages quality of food and service Manages people Is passionate for quality Explores cultural possibilities Is a scientist Adheres to the culinarian’s code American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals. Becoming a Culinarian Formal education Certification Continuing education Professional development Networking American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals. Continuing Education Attend classes and workshops Evaluate your career Write a mission statement Read and research Professional organizations Compete Network Find a mentor American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals. Major Culinary Trends Set benchmarks Provide springboard for quality Advance culinary arts Infuse new interests American Culinary Federation: Culinary Fundamentals.

Chefs Throughout History Apicius, fourth century B.C.E. Boulanger, Paris 1765 French Revolution, 1789–99 Grande cuisine Cuisine classique (haute cuisine) Brigade system Nouvelle cuisine Global cooking Diet, nutrition, health Convenience Celebrity chefs American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals. Career Opportunities Full-service restaurants, bistros, fine-dining and family establishments Hotels, resorts, spas Private clubs Executive dining rooms Catering Institutional catering Supermarkets Food sales Personal/private chefs Retirement homes American Culinary Federation: Culinary Fundamentals.

American Culinary Federation: Culinary Fundamentals. Brigade System Escoffier Simplifies work in hotel kitchens Defines responsibilities Usually abbreviated in smaller operations American Culinary Federation: Culinary Fundamentals.

Nontraditional Positions Food and beverage managers Consultants Well-informed salespeople Educators( teachers) Food writers Food stylists Research and development Entrepreneurs American Culinary Federation: Culinary Fundamentals.