1. History and Philosophy
Evolution of
the Food Service Industry
Introduction to Culinary Arts

2. 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.

3. 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.

4. 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”.

5. 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?

6. 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?

7. ORGANIZATION
Please ensure that your SOURCEBOOK is organized properly. It must consist of the following:
* Cover Page
Name
Block
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
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)

8. Please ensure that your sourcebook is organized properly:
Opening BELL RINGER
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?
Please ensure that your sourcebook is organized properly:
Cover Page
Name
Period
Intro to Culinary Arts
Table Of Contents
(2 pages- front only)
Section 1- Bell Ringers
Section 2- Notes
Section 3- Lab Report

9. Sourcebook Notes Define the vocabulary terms
Answer the following questions:
What are the current trends in foodservice?
What challenges are facing the foodservice industry?
What are the different types of foodservice establishments?
What are the legal forms of business ownership?
How are foodservice businesses organized?
Who are key historical persons in the history of the foodservice industry and how did they contribute?
Describe the various foodservice styles.
Name the ten cuisines and characteristics of each.
Sketch the outline of the Brigade system.
Identify and describe the ten careers available in the foodservice industry.
Name three professional organizations in the foodservice industry.

10. Speaking the Language Culinary Terminology
Professionalism
Attitude
Stress
Apprenticeship
American Culinary Federation (ACF)
Certification
Grande cuisine
Indigenous foods
Classic cuisine
Haute cuisine
Nouvelle cuisine
Fusion cuisine
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

11. 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.

12. 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.

13. 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.

14. The business of making and serving prepared food and drink
WHAT IS FOODSERVICE?
The business of making and serving prepared food and drink

15. Challenges facing the foodservice industry
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

16. Understanding foodservice operations
Types of Foodservice Establishments
Legal Forms of Business Ownership
Restaurants
Hotels
Clubs
Catering
Institutional Foodservice
Sole Proprietorship
Partnership
Corporation
Organization of Foodservice Business
Independent Restaurants
Chains
Franchises

17. CULINARY HISTORY

18. 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 Brillat-Savarin- 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

19. 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 moderately-priced food in a casual atmosphere or one that feels at “home”
Family style
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 seats.
Fine dining
restaurants
are full service
with specific
dedicated meal courses

20. foodservice restaurant styles
Café
informal restaurants offering a range of hot meals and made-to-order sandwiches.
Cafeterias
a restaurant serving mostly ready-cooked food arranged behind a food-serving counter.
Pub
(short for public house) it is a bar that serves simple food fare
Bistros
A familiar name for a café serving
moderately priced simple meals in an
unpretentious
setting

21. 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.

22. Elements and characteristics of various cuisines
Chinese
food is prepared in bite-sized pieces…chopsticks are used at the table.
Japanese
known for its emphasis on seasonality of food ( shun), quality of ingredients and presentation.
Italian
noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world
Indian
characterized by the use of various spices, herbs and other vegetables, and sometimes fruits
French
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

23. Working with Departments Beyond the Kitchen
THE BRIGADE SYSTEM
Working with Departments Beyond the Kitchen
Stewarding
Dining Room
Catering
Room Service
Purchasing
Labor Saving Trends
Technology
Prepared Foods

24. 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
2nd Commis
Commis
Commis
Decorator
Commis

25. 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

26. THE PROFESSIONAL CHEF PROFESSIONAL TRAITS OF A SUCCESSFUL 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

27. EDUCATION AND TRAINING OPTIONS A CHEF’S KNOWLEDGE AND EXPERTISE
THE PROFESSIONAL CHEF
EDUCATION AND TRAINING OPTIONS
A CHEF’S KNOWLEDGE AND EXPERTISE
Apprenticeship
Formal Education
Bachelor’s and Advanced Degrees
On-the-Job Training
Lifelong Learning
Cost Accounting
Sanitation
Laws of the Foodservice Industry
Food Chemistry and Physics
Nutrition
Purchasing and Storekeeping
Food and Beverage Service
Equipment Maintenance
Public Relations
ALLIED PROFESSIONS
Research Chef
Personal Chef
Restaurant Consultant
Marketing and Sales
Culinary Instructor
Registered Dietitian
Food Writer

28. 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

29. 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

30. 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!!!

31. RESTAURANT PROJECT Save as: Cuisine-Restaurant Project-Culinary3rd
. 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 things-
    1. 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, Endorsement- organization, 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.