Palate Development Session III

Today’s Agenda 1.Professionalism 2.Tasting and Evaluation 3.The Language of Critique

Professionalism Definition Brainstorm: What words do you think of when you hear the word “professionalism” or the word “professional”

Self Assessment Identify one piece of you’re your personal behavior that would be considered an unprofessional habit Write it down on a piece of paper Also write down what specific thing you can do to help yourself break that habit

Break Take a few minutes to stretch your legs while the tasting gets set -up

Tasting and Evaluation Take a taste Evaluate for the following characteristics –Appearance –Taste –Texture –Aroma Write down your comments

Evaluation The Language of Critique –We are supported and limited by our language and definitions –Adjectives used for evaluation must be specific

Six Senses Taste –What happens chemically on your tongue Smell –What happens chemically in your nose Touch –The feeling of food Sight –The difference between light/dark, size, shape, and motion Sound –(Usually a purely associative sense in the case of food) Intuition –Judgments of quality unrelated to the sensual reality being evaluated

Define Quality What are the words used to accurately define the quality standards for the following items?

Homework Find one person that you may consider (and that I may consider) a “master” of our craft and be prepared to identify him or her when you come to class (who can we think of off the top of our heads?)

Next Session’s Agenda Getting Involved Career Development Meeting the Masters of our Craft

Wrap Up Take 2-3 minutes to come up with the coolest thing that you have learned today Write it down We will “whip around” the room and ask each person to share VERY RAPIDLY what that topic was