© 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 1: Professionalism.

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Presentation transcript:

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 1: Professionalism

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. 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 A Professional Culinarian (continued)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Becoming a Culinarian Formal education Certification Continuing education Professional development Networking

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Major Culinary Trends Set benchmarks Provide springboard for quality Advance culinary arts Infuse new interests

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. 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

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Brigade System Escoffier Simplifies work in hotel kitchens Defines responsibilities Usually abbreviated in smaller operations

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. 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