Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore

Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore
1st Period: Planning 2nd Period: Introduction to Culinary Arts (ICA) 3rd Period: Introduction to Culinary Arts (ICA) 4/5 Block: Culinary Arts I (CA1) 6/7 Block: Culinary Arts I (CA1)

Today’s schedule Advisement 8:35 – 9:05 1st period 9:10 – 9:50
2nd period 9:55 – 10:35 3rd period 10:40 – 11:15 4th period 11:20 – 12:40 5th period 12:45 – 1:35 6th period 1:40 – 2:30 7th period 2:35 – 3:25

Introduction to Culinary Arts August 1, 2016
Welcome to The Culinary Arts Classroom Rituals & Routines Paperwork Icebreaker

School Rules Students must have a pass to travel in the halls during class No bathroom passes the first 15 or last 15 minutes of class ***If you are in a block, you do NOT have a break during regular class change.***

Pay attention to this one
***If you are in a block, you do NOT have a break during regular class change.***

Cell phone use – Non-negotiable
Your cellphone will be PUT AWAY unless I tell you that it can be out. Here’s what will happen if you choose to break my policy First warning You will be given one verbal warning to put it away and keep it away Second warning Your phone will go to the Cellphone Spa. You will not get it back until the end of class Third warning Write up I need your undivided attention during class.

What you will need 3-ring Binder Notepaper Pencil/pen A good attitude
A respect for self, classmates, and me A desire to learn Work well with others

Who’d we gain? Who’d we lose? Rituals & Routines Paperwork

Essential Question #1 Why are you here?

Vocabulary You will be expected to know, understand, and be able to use culinary arts vocabulary appropriately throughout all three courses of this pathway Vocabulary sheet #1 is due next Friday 8/12 ICA Vocabularly 1.docx

EQ: What is the difference between your kitchen at home and the Culinary Lab? Syllabus Review Tour of the Lab First year student at the Culinary Institute of America

The Foodservice Industry Review of the Standards Vocabulary

Unit 1 – Standards 1, 2, 3, 11, & 12 The Foodservice Industry
Employability FCCLA History and Philosophy of the Industry Human Relations

HOSP–ICA–1 Demonstrate employability skills required by business and industry. The following elements should be integrated throughout the content of this course. 1.1 Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities. 1.2 Demonstrate creativity with multiple approaches to ask challenging questions resulting in innovative procedures, methods, and products. 1.3 Exhibit critical thinking and problem solving skills to locate, analyze, and apply information in career planning and employment situations. 1.4 Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity. 1.5 Apply the appropriate skill sets to be productive in a changing, technological, and diverse workplace to be able to work independently, interpret data, and apply team work skills. 1.6 Present a professional image through appearance, behavior, and language.

HOSP–ICA-2 Examine how related student organizations are integral parts of career and technology education courses through leadership development, school and community service projects, and competitive events. 2.1 Research the history of FCCLA. 2.2 Discuss the mission, purpose, motto, colors, official dress, and other distinguishing characteristics of FCCLA. 2.3 Explain how participation in FCCLA can promote lifelong responsibility for community service, professional growth, and development. 2.4 Create a personal leadership plan to participate in programs, conferences, community service, and competitive events on the local, state, and national level that align with the competencies, skills, and knowledge of this course.

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.

HOSP-ICA-11 Discuss and practice sound human relations and professionalism concepts for a career pathway in Culinary Arts employment. 11.1 Write a personalized resume and a personal letter of recommendation. 11.2 Define and demonstrate appropriate work ethics: attitude, appearance, attendance, teamwork, character, productivity, organizational skills, communication, and respect. 11.3 Define professionalism and professional appearance as it has developed throughout the history of uniforms: include presentation and functionality. 11.4 Identify the difference between personal and professional communication, and include caveats for social networks, s, and texting. 11.5 Discuss the proper professional respect given to food service administrators, managers and/or chefs through effective interaction and communication. Emphasize positive attitude, initiative, and motivation as well as appropriate responses.

HOSP-ICA-12 Identify and apply front of the house techniques and methods of operation used in restaurants and catering services. 12.1 Describe the traditional service staff for a restaurant and for catered events, and list the duties and responsibilities of each. 12.2 Identify and use proper techniques for greeting, seating, and presenting the menu to customers, and dramatize ways of describing and recommending menu items to guests. 12.3 Demonstrate an understanding of guest service and customer relations including handling of difficult situations and accommodations for the disabled. 12.4 Demonstrate the general rules of table setting and service, and identify the types of flatware, china, hollowware, and glassware and explain the specific uses of each. 12.5 Identify and explain formal dining etiquette from both service and customer perspectives and be able to demonstrate both. 12.6 Identify and demonstrate proficiency for various napkin folds.

What does it take to be a chef? Professionalism and Employability

What skills and work habits do you need to succeed in Culinary Arts?
Essential Question #3 What skills and work habits do you need to succeed in Culinary Arts?

The Food-Service Industry
Chapter 1 The Food-Service Industry Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

The Foodservice Industry
What does it take to be a chef?

Career It is an exciting time to be starting a career in food service! Interest in food and cuisine is soaring. The industry has many openings for talented creative people. New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future.

Career The Chef of today is respected as an artist and craftsperson Thousands of skilled food-service people are needed every year The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years of hard work and being able to handle pressure to be successful High levels of job satisfaction, financial gain, and immediate feedback on your work are part of the fascination with the industry.

Culinary Professional
Professionalism, History and Trends, Education and Training

How are you seen by others and yourself?
Professionalism Who are you? Self image Perception Reputation Respect Pride Self esteem How are you seen by others and yourself?

Professionalism NOT THIS!!!
Wasteful Disrespectful to others Disregard for self Abusive Language “Taunting” Reckless Profanity Harassment Ethnic/Racial Slurs

Professionalism YES THIS!
Honesty Discipline Integrity Teamwork Punctual Working Safely Excellent customer Service Courtesy Ethical Excellence Proud Safety Commitment

Education and Certifications The Chef Test

Essential Question #4 What skills, education, and certifications do you need for a career in Culinary Arts?

What is a professional culinarian?
Makes a living from the profession of COOKING First chefs must learn the foundations of their craft Handling ingredients and equipment Learn techniques and apply these techniques to recipes Must apply FOUNDATION SKILLS to advance the professional and to further career as a PROFESSIONAL

Becoming a Chef Life long activity (just like any other profession)
Requires active involvement in continuing education/training What is the difference between a job and a career?

Formal Education and Training
Today employers want applicants with culinary degrees Associate(2 years) or Bachelor (4 years) Culinary Schools: Le Cordon Bleu The International Culinary School Culinary Institute of America Johnson and Wales University Local colleges and universities

Formal Education and Training
Apprenticeships On the Job Training 4000 to 6000 hours of work under supervision of a qualified chef 576 hours of classes

American Culinary Federation (ACF)
Have a high level of work and educational experiences Pass written and practical cooking or baking examinations Complete coursework in food safety, nutrition, and supervision management

The Chef Test The seven basic skills that you need to know to be a chef (or even just to be a good cook) Knife use/knife cuts Oil – how to know when it’s ready Developing color during saute Thickening a liquid into a sauce Poaching an egg Roasting a delicate item Knowing how to grill a steak (or any meat)

Intro to Culinary Arts August 8, 2016
The History of Food (HOSP ICA 3) Culinary History Catherine de Medici

How have our eating habits changed over time?
Essential Question #4 How have our eating habits changed over time?

Culinary History Epicurus- Ancient Greece 300 BCE
He lead the movement in believing pleasure is the purpose of life and can be achieved through self control and balance “Epicurean” means person with refined taste for food and wine

Culinary History Apicius- 1st cookbook-Ancient Roman. Written in the late 4th or early 5th century CE Epimeles — The Careful Housekeeper Sarcoptes — The Meat Mincer Cepuros — The Gardener Pandecter — Many Ingredients Ospreon — Pulse Aeropetes — Birds Polyteles — The Gourmet Tetrapus — The Quadruped Thalassa — The Sea Halieus — The Fisherman

The History of Food (HOSP ICA 3) Catherine de Medici Boulanger

How have kitchens changed over time?
Essential Question #5 How have kitchens changed over time?

Catherine de Medici Catherine de Medici is credited with introducing many food innovations to France. She's said to have taught the French how to eat with a fork She is reputed to have arrived in France with her own personal cooks, pastry cooks, chefs, confectioners and distillers.

Catherine de Medici Introduced foods and dishes such as artichokes, aspics, baby peas, broccoli, cakes, candied vegetables, cream puffs, custards, ices, lettuce, milk-fed veal, melon seeds, parsley, pasta, puff pastry, quenelles, scallopine, sherbet, spinach, sweetbreads, truffles and zabaglione.

Boulanger’s Restaurant
The 18th Century Boulanger’s Restaurant The first known modern restaurant was opened in by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). The Guilds charged that Boulanger had violated their rules. Boulanger challenged the rules of the Guilds and won, unwittingly changing the course of modern food service.

The 18th Century The French Revolution
Before the French Revolution(1789): Great chefs worked for nobility, and food service was controlled by guilds. Guilds=a medieval association of craftsmen or merchants, often having considerable power. The revolutionary government abolished the guilds, which left many chefs without work. Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs.

Culinary History French Revolution : chefs fled France and were hired by nobility to run restaurants around the world. Spread the French style of cooking

The History of Culinary Arts (HOSP ICA 3) Carȇme Escoffier

Essential Question #5 What were the contributions to Culinary Arts by Catherine de Medici and Boulanger?

Culinary History Marie- Antione Careme ( )- “chefs of kings and King of Chefs” Grande Cuisine- grand presentations of food

Chef Marie-Antoine Carême (1784 – 1833)
The 19th Century Chef Marie-Antoine Carême (1784 – 1833) A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons. He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. His books contain the first real systematic account of cooking principles, recipes, and menu making. He was one of the primary reasons cooking of the Middle Ages was brought into the modern era.

Chef Georges-Auguste Escoffier (1847 – 1935)
The 20th Century Chef Georges-Auguste Escoffier (1847 – 1935) Escoffier brought French Cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. Escoffier rejected the “general confusion” of the old menus in which quantity seemed to be the main emphasis. He called for order and diversity and a careful selection of one or two items per course. The basic cooking methods and preparations we study today are based on Escoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method.

Chef Georges-Auguste Escoffier (1847 – 1935)
The 20th Century Chef Georges-Auguste Escoffier (1847 – 1935) Called for order and diversity in dish preparation. Emphasized the importance of selecting one or two dishes per course that would follow each other harmoniously and delight the taste with their delicacy and simplicity. Escoffier’s recipes and books are still quality references for chefs of today. Escoffier’s second major accomplishment was reorganizing the kitchen, creating a streamlined workplace. He called this system the brigade system and it is still used today around the world.

The History of Culinary Arts (HOSP ICA 3) Julia Child

What were the contributions to Culinary Arts by Careme and Escoffier?
Essential Question #6 What were the contributions to Culinary Arts by Careme and Escoffier?

The History of Culinary Arts (HOSP ICA 3) The Brigade System

What were the contributions to Culinary Arts by Julia Child?
Essential Question #7 What were the contributions to Culinary Arts by Julia Child?

The Classical Brigade The Chef is the person in charge of the kitchen. In large establishments he/she might be called the Executive Chef. If a food service operation is large and has several individual departments or several units in different locations, each kitchen may have a chef de cuisine, who reports to the Executive Chef. The sous chef is normally second in command and controls production and staff supervision.

Kitchen Brigade System
ESCOFFIER Streamlined and simplified work in hotel kitchens Each position has a station Not all positions used today Kitchen Brigade: system or hierarchy of chefs/cooks in a professional kitchen

Kitchen Brigade System Positions
CHEF (chef de cuisine or Executive Chef) Head of the kitchen and kitchen operations Supervises all stations Develops menus Responsible for food cost

SOUS Chef 2nd in command of the chef Reports to the executive chef Supervises/assists the station chefs Assumes responsibility in absence of executive chef

STATION CHEFS (chefs de partie) Saucier (Sautéed Foods and sauces) Poissonier (Fish, Seafood, and sauces) Rotisseur (Roast Meats) Friturier (Fried food chef) Grillardin (Grilled foods chef) Entremetier (vegetable chef) Potager (Soup Chef) Tournant (Swing cook-any position) Expediter (Takes orders from dining room)

How has the kitchen changed over time? In what ways?
Essential Question #5 How has the kitchen changed over time? In what ways?

The History of Food (HOSP ICA 3) The Kitchen Brigade Vocabulary

The History of Food (HOSP ICA 3) The Kitchen Brigade Modern Culinary Arts

Name as many different positions of the Kitchen Brigade that you can
Essential Question #9 Name as many different positions of the Kitchen Brigade that you can

The Classical Brigade The station chefs are in charge of specific areas of production: The Saucier : responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items The Poissonier : prepares fish dishes The Rôtisseur : roasted and braised meats and their gravies and broiled meats The Grillardin : in larger kitchens–broiled items, and maybe deep- fried meats and fish The Garde Manger : cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items The Pâtissier : pastries and desserts The Tournant : relief cook or swing cook The Expediter or Aboyeur : takes orders from waiters and passes them on to cooks

Boucher (the Butcher Chef) Meats, poultry, fish Garde Manger (Cold Foods Chef) Salads, Cold Appetizers, Pates Patissier (pastry chef) Baked items, pastries, and desserts

Organization of the Modern Kitchen
The Basis of Kitchen Organization The way a kitchen is organized depends on several factors: The menu Type of establishment Hotel Institutional kitchens Catering and banquet services Quick service, carry-out, and full-service restaurants. The size of the operation The physical facilities, including equipment

A large establishment needs a staff like the classical brigade. Most modern operations are smaller. The size of the classical brigade may be reduced simply by combining two or more positions where the workload allows it. A typical medium-size operation may employ a chef, a second cook, a broiler cook, a pantry cook, and a few cooks’ helpers. A working chef is in charge of operations not large enough to have an Executive Chef. Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as line cooks. The short-order cook’s responsibility is the preparation of foods that are quickly prepared to order. A breakfast cook is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.

Skill Levels Skills can be grouped into three categories: Supervisory Skilled and technical Entry level Starting at the entry level has been the traditional method of advancing ones food service career.

Skill Levels Today, many cooks are graduates of culinary schools and programs. Even with such an education, many new graduates begin at entry-level positions. This is as it should be and certainly should not be seen as discouragement. Schools teach general cooking knowledge. Every food-service establishment requires specific skills according to its own menu and its own procedures.

Standards of Professionalism These are the qualities that a professional must have: A positive attitude on the job Staying power: requires physical and mental stamina Ability to work with people Eagerness to learn A full range of skills Experience Dedication to quality Understanding of the basics

Cooking in the Twentieth and Twenty-first Centuries
The most influential chef in the middle of the 20th was Fernand Point (1897–1955). Many of his apprentices, including Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel, later became some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style of cooking called nouvelle cuisine.

The History of Food (HOSP ICA 3) Culinary Arts in the 20th & 21st Centuries Evolution of Culinary Schools

Why do we have a brigade system? What would happen if we did not?
Essential Question #10 Why do we have a brigade system? What would happen if we did not?

International Influences Travel became easier. New waves of immigrants arrived in Europe and North America from around the world. Awareness of and taste for regional dishes grew. Chefs became more knowledgeable not only about the traditional cuisines of other parts of Europe but about those of Asia, Latin America, and elsewhere. The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. Today, chefs make good use of all the ingredients and techniques available to them.

Nouvelle Cuisine Rejecting many traditional principles, nouvelle cuisine urged more simpler, natural flavors and preparations to be utilized in cooking. Emphasis was placed on artful plating presentations done in the kitchen by the chef rather than by waiters in the dining room. The best achievements of nouvelle cuisine have taken a permanent place in the classical tradition; many of its excesses have been forgotten. Most of the best new ideas and the longest-lasting accomplishments are those of classically trained chefs with a solid grounding in the basics.

New Emphasis on Ingredients Slow Food: A prominent movement dedicated to improving food quality. Alice Waters: philosophy is that good food depends on good ingredients. Larry Forgione: made a name for himself and his New York City restaurant in part by emphasizing good-quality local ingredients. The public has benefited greatly from these efforts. Supermarkets as well as restaurants offer a much greater variety of high-quality foods than there was available 40 or 50 years ago. Many chefs have modified their cooking styles to highlight the natural flavors and textures of their ingredients, and their menus are often simpler now for this reason.

New Technologies The practice of cooking sous vide (French for “under vacuum”). Sous vide began simply as a method for packaging and storing foods in vacuum sealed plastic bags. Modern chefs are exploring ways to use this technology to control cooking temperatures and times with extreme precision. As a result, familiar foods have emerged with new textures and flavors.

The History of Culinary Arts (HOSP ICA 3) Evolution of Culinary Schools Modern Kitchens Deconstructing Food

Essential Question #11 How has the restaurant experience changed over time? What is the same? Different?

History of Cooking Schools
1929-American Culinary Federation founded 1946-New Haven Restaurant Institute was founded. Located on campus of Yale University. 1951 Institute renamed the Culinary Institute of America to reflect diverse student population. Relocated to Hyde Park, NY. 1963-”The French Chef” hosted by Julia Child, airs on TV and introduces French cuisine to America. 1973-Johnson and Wales University opens college of culinary arts. 1976-ACFEI Apprenticeship program is started, first official cooking apprenticeship program in U.S. 1977-The California Culinary Academy, now offering a Le Cordon Bleu opens.

Cooking Schools Cont… 1980-The New England Culinary Institute opens.
1984-The French Culinary Institute opens. 1986-The ACFEI Accrediting Commission is formed. Five schools receive accreditation in commission’s first year of operation. 1988-The Shaw guide publishes “The Guide to Cooking Schools,” which is considered to be first comprehensive list of culinary arts programs offered around world. 1993-Food Network begins broadcasting TV shows nationwide, helping to create the modern celebrity chef. 1995-The Culinary Institute of America opens a campus in CA.

CIA and Apprenticeships
Culinary Institute of America (CIA) was the first culinary school to hold career-based courses on the art of cooking. First location was on campus of Yale University in Connecticut. Later, it moved to New York in 1972. Before CIA was established, people who wanted a career in Culinary Arts had to go through apprenticeships under seasoned chefs to gain on-the-job training. Learning method traditional course in Europe, but a challenging arrangement as organized apprenticeships were a new concept in the U.S. Apprenticeships offer excellent culinary experience to aspiring chefs.

Warm up What are the jobs of the following kitchen staff?:
HOSP ICA 3 11 What are the jobs of the following kitchen staff?: Chef de Partie Saucier Garde Manger Commis Potager Try to answer without your notes

Current Trends in Culinary Arts
The Modern Kitchen Deconstructing Food

Development and Availability
Modern Technology Development and Availability of New Food Products Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. Freezing, canning, freeze-drying, vacuum-packing, and irradiation—increased the availability of most foods and made affordable some that were once rare and expensive.

Development of New Equipment
Modern Technology Development of New Equipment Today, we often take for granted electric ranges and ovens and electric refrigerators, which did not exist until fairly recently. The easily controlled heat of modern cooking equipment and the use of motorized cutters and mixers have greatly simplified work. With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities. Some large multiunit chains prepare foods in central commissaries for distribution to their individual stores. They cook, cool, or freeze the foods at the peak of their quality and flavor.

Development and Availability of New Food Products
Modern Technology Development and Availability of New Food Products Techniques of food production are changing rapidly. It is now possible to do some preparation and processing away from the food service operation rather than in it. Convenience foods will continue to be a increasing share of the market.

Food Safety & Nutritional Awareness
Modern Technology Food Safety & Nutritional Awareness The development of the sciences of microbiology and nutrition have had a considerable impact on food service. A hundred years ago, little was known about sanitation and nutrition. Nutrition and sanitation are a very important aspect of a cook’s training. Today customers are very knowledgeable about nutrition and are more likely to demand healthful and well-balanced menus. Food allergies and intolerances: Not only are chefs called upon to provide nutritious, low-fat, low- calorie meals, they must also adapt to the needs of customers who must eliminate certain foods from their diets, such as gluten, soy, dairy, or eggs.

Two opposing forces can be seen at work throughout the history of cooking: One is the urge to simplify, to eliminate complexity and ornamentation, and instead to emphasize the plain, natural tastes of basic, fresh ingredients. The other is the urge to invent, to highlight the creativity of the chef, with an accent on fancier, more complicated presentations and procedures. Both these forces are valid and healthy; they continually refresh and renew the art of cooking.

Warm up HOSP ICA 3 12 Who was the first woman to attend Le Cordon Bleu in Paris? Why did she become so famous?

The History of Food (HOSP ICA 3) Evolution of Food Safety

Essential Question #12 Who was the first woman to attend Le Cordon Bleu in Paris? Why did she become so famous?

Food Safety Through The Ages
Humans are capable of digesting a variety of substances. Prehistoric human diet consisted of plant materials Animals supplemented the plant foods. Shore-dwellers ate seafood, particularly crustaceans and other shellfish. Prehistoric food could carry harbingers of sickness or death.

Animal feeding behavior was the first guide to the edibility of plants and their parts.

Flesh of most prehistoric prey would have been wholesome over the short term. However, flesh can spoil and become toxic, even deadly. Primitive humans had to learn how to preserve such foods. In climates with cold winters or long arid spells, human survival might have depended on preserving food for many months.

Each of the five basic methods of food preservation — drying, heating, freezing, fermentation, and chemical preservation — is in use today in some form.

The History of Food (HOSP ICA 3) Evolution of Food Safety

Essential Question #13 What is food safety?

Food Safety Cont… Successful food preservation often involves combining at least two or more of the five basic methods: Desiccation Heating Freezing Fermentation Chemical Preservation

Desiccation Desiccation (dehydration, or drying) prevents the rotting of meat, the germination of stored grains, and the sprouting of certain vegetables. I Inhibits the growth of microorganisms, but some of these dormant germs can become dangerous with rehydration of the food.

Heating Heat can increase shelf life by temporarily sterilizing food.
Meats can be spit-roasted — held over a fire on a pointed rod. Ancient ancestors could not adequately cook many plant foods until they developed pottery cooking vessels.

Freezing Freezing can increase shelf life by temporarily halting the growth of bacteria. Ancient peoples living in areas with cold winters would observe that frozen foods remained in good condition (at least to unsophisticated taste buds) almost indefinitely — whereupon humans developed rudimentary cold storage by cooling the recesses of caves and other shelters with ice and snow.

Fermentation Fermentation is a gradual chemical change caused by the enzymes of some bacteria, molds, and yeasts. Fermented beverages were ubiquitous in the earliest civilizations of Mesopotamia and Egypt. Wine was usually more potable than the available water. Winemaking also served as a means of storing nutrients from grapes almost indefinitely. (Similarly, Asian steppe dwellers turned mare's milk into koumiss — a fermented beverage that keeps much longer than unprocessed milk.) Many cheeses with a long shelf life are produced by lactic-acid fermentation. One means of pickling — a very early form of food preservation — is to treat foods with vinegar, a liquid obtained by further fermenting alcoholic beverages.

Chemical preservation
Chemical preservation of food is based on the application of one or a combination of additives (e.g. salt, vinegar, etc.) that increase the shelf life of foods Many people consider food additives a modern innovation, but humans have used preservatives for millennia. Today it is hard to understand how precious salt was in ancient times, when it was valued partly as an effective preservative. Salted herring were exported in large quantities from North Sea fishing communities and consumed throughout most parts of Middle Europe.

Chemical preservation
During the Middle Ages the winter feeding of livestock was often so difficult that only animals selected for breeding were kept alive. Meat from the slaughtered livestock was salted for consumption over the winter. Smoking is another ancient and common means of chemical food preservation. Smoked foods include bacon, kippered herring, and lox. Smoking introduces antioxidants in large amounts. Permitted levels of such antioxidants as additives are far below levels found in smoked meat.

The History of Food (HOSP ICA 3) Evolution of Food Safety The Chef’s Uniform

What are the 5 ways we preserve foods?
Essential Question #14 What are the 5 ways we preserve foods?

THE CHEF’S UNIFORM

Much of the chef's uniform has developed out of necessity.

The Jacket Double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; The double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid.

The Pants Working chefs and cooks usually wear pants with black-and-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soilings. Executive chefs wear either black, or other patterns of their choosing.

Chef’s Hat Traditional chef's hat, or toque blanche, is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques.

History It wasn't until the middle 1800's that chef Marie-Antoine Carême redesigned the uniforms. Carême thought the color white more appropriate, that it denoted cleanliness in the kitchen It was also at this time that he and his staff began to wear double-breasted jackets.

Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. Carême himself supposedly wore a hat that was 18 inches tall The folded pleats of a toque, which later became an established characteristic of the chef's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg.

Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staff was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work.

To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled.

The traditional chef's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef's attire. These new uniforms run from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili peppers, flowers, etc.

Culinary Support Organizations (HOSP ICA 3)

Intro to Culinary Arts April 25, 2016
Review: Culinary Support Organizations (HOSP ICA 3)

Warm up HOSP ICA 3 99 Why is it important to belong to a professional organization??

Professionalism and Professional Organizations

How are you seen by others and yourself?
Professionalism Who are you? Self image Perception Reputation Respect Pride Self esteem How are you seen by others and yourself?

Professionalism NOT THIS!!!
Wasteful Disrespectful to others Disregard for self Abusive Language “Taunting” Reckless Profanity Harassment Ethnic/Racial Slurs

Professionalism YES THIS!
Honesty Discipline Integrity Teamwork Punctual Working Safely Excellent customer Service Courtesy Ethical Excellence Proud Safety Commitment

What is a professional culinarian?
Makes a living from the profession of COOKING First chefs must learn the foundations of their craft Handling ingredients and equipment Learn techniques and apply these techniques to recipes Must apply FOUNDATION SKILLS to advance the professional and to further career as a PROFESSIONAL

IFSEA International Food Service Executives Association
Is a multifaceted service organization for the professionals of the hospitality industry that enhance the careers of its members through professional and personal growth

ACF American Culinary Federation, Inc, (ACF)
Premier professional chefs' organization in North America~ offers the opportunity to further their career, as well as enhance their life

AAC American Academy of Chefs Honor Society of the ACF
Offer educational opportunities to high school students, college students and professional chefs

FCCLA Family, Career, Community Leaders of America
National student organization that helps young men and women become leaders

NRAEF National Restaurant Association Educational Foundation
Premier provider of educational resources, materials and programs which address attracting, developing and retaining the industry's workforce

SkillsUSA Partnership of students, teachers and industry representatives, working together to ensure America has a skilled work force

IACP International Association of Culinary Professionals
Worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community

Culinary Institutes Chattahoochee Technical College (and other local community colleges) offer programs in culinary arts ranging from certificate programs to 2-year Applied Science Associate degres. The advantage of community college is the lower cost to attend, they are local, and provide a firm foundation for students wanting careers in culinary arts. The Culinary Institute of America (CIA) is a private, not- for-profit college dedicated to providing the world's best professional culinary education. Johnson & Wales University is a world-class university, where students have an opportunity to pursue a career education in business, hospitality, culinary arts, or technology. The Art Institute of Atlanta is one of The Art Institutes with more than 40 education institutions located throughout North America, providing an important source of design, media arts, fashion and culinary professionals.

Activity!!! Get in pairs Create a professional organization that deals/ relates to Culinary Arts Must have: Name Motto Logo Description of what it does

Culinary Support Organizations (HOSP ICA 3) FCCLA Kitchen Brigade Vocabulary Activity

Warm up HOSP ICA 3 13 What is FCCLA? Why is it important to you?

Family, Career and Community Leaders of America
Logos Courtesy of

Mission Central Focus is the Family and Family Life Mission Statement:
To promote personal growth and leadership development through Family and Consumer Sciences Education. Focusing on the multiple roles of family member, wage earner, and community leader, members develop skills for life through: character development creative and critical thinking interpersonal communication practical knowledge career preparation. Central Focus is the Family and Family Life

Creed Creed: We are the Family, Career and Community Leaders of America. We face the future with warm courage and high hope. For we have the clear consciousness of old and precious values. For we are the builders of homes. Homes for America’s future. Homes where living will be the expression of everything that is good and fair. Homes where truth, and love, and security and faith will be realities, not dreams.

Benefits of Joining a student organization:
Leadership Development Personal Growth Community Service Scholarship and College Opportunities Travel Opportunities

Career, Technical Student Organizations (CTSo)
Family, Career and Community Leaders of America (FCCLA) Future Business Leaders of America (FBLA) DECA: An Association for Marketing Students HOSA: Future Health Professionals Career and Technical Instruction (CTI) Technology Student Association (TSA) SkillsUSA National FFA Organization

FCCLA History Future Homemakers of America (FHA)
Founded in June 11, 1945 in Chicago Co-sponsored by: American Home Economics Association & US Department Of Education

FCCLA FACTS Colors: Red is symbol for Strength
White is symbol for Sincerity Flower: Red Rose Motto: “Toward New Horizons” Red rose – represents the organization b/c it gives joy through its beauty and fragrance. It symbolizes a desire for beauty in everyday living.

FCCLA facts Original 1945 Emblem Octagon – Represents
the 8 FCCLA Purposes Hands in the middle supporting a home Rays extending out represents members reaching out into the community

FHA History Future Homemakers of America
Georgia second state to affiliate Georgia first to have full-time state adviser, Mrs. Janet McGarity-Barber Georgia’s first state President was Pat Randolph She was also Georgia’s first National Officer Randolph Cabin in honor of her at the Georgia FFA-FCCLA Center in Covington

Georgia NHA History New Homemakers of America
Organization in the African American schools First GA State Adviser, Miss Daisy Lewis Cabin named in her honor at Camp John Hope in Perry 1965 – NHA and FHA merged

FHA changes to fccla 1983: National Headquarters Opened in
Reston, Virginia 1995: Home Economics Became Family and Consumer Sciences 1999: Name changed from FHA to FCCLA 1999: New Emblem Introduced

National Programs National Awards –Apply Online by March 1, 2016
1st Place High School $1,000 1st Place Middle School $1,000 Runner up $500 Bonaire Middle 1st Place at State and at Nationals

National Programs

National FCCLA National Website - www.fcclainc.org
10 National Officers Plan National Conferences: Cluster Meetings in November National Leadership Conference in July Georgia had two national officers last year: Shivani Dhir and David Jefferson, Houston County High School

Publications Georgia News : The State Newspaper
Each chapter receives 20 copies of Georgia News twice a year Teen Times: The National Magazine Each chapter receives a classroom set

Georgia FCCLA Two Camps: 1. Georgia FFA-FCCLA Center in Covington
They have 5 weeks of Summer Leadership Camp in May - June 2. Camp John Hope in Fort Valley They have Culinary Academy in June and Food Science and Middle School camps.

Leadership Obstacle Course
B.A.S.I.C. training Chapter Planning Team Building Leadership Obstacle Course Low and High Ropes Helps to… Increase chapter involvement Develop unity Build trust Improve communication Develop confidence and leadership skills

Georgia FCCLA State Office
Executive Director Jen Girvin Georgia FCCLA State Office 283 Swanson Drive Suite 204 Lawrenceville, GA (678)

Georgia FCCLA State President Salomon Ramirez, Coffee High School

Georgia FCCLA State Officers

DISCOVER Training August 22, 2015 Camp John Hope Fort Valley, GA
(Developing Individual School Chapter Officers with Vision, Energy and Responsibilities) August 22, 2015 Camp John Hope Fort Valley, GA Develop your chapter officers with this dynamic training led by the Georgia State Executive Council!

Fall Leadership Conference
Sept , 2015 Georgia FFA-FCCLA Center Covington, GA Includes: Keynote Speaker Leadership Breakout Sessions Chapter Planning Time National STAR Event Winners Mini BASIC Training Foundation Dance Membership Recruitment T-shirt Design Competition State Lapel Pin Competition Slip ‘n Slide, Putt Putt and More!

Georgia National Fairgrounds
Fall Leadership Rally October 13-14, 2015 Georgia National Fairgrounds Perry, Georgia Includes: Wednesday’s Fall Motivational Rally Culinary Competition Tuesday’s Chili Cook-Off Knowledge Bowl Brochure Event Food Demonstrations Fair Rides and much more!

FCCLA Day at the Capitol
February 8-12, 2016 Georgia State Capitol Visit Local Legislators Capitol Scavenger Hunt Region Photos

STAR Events Competition
Region STAR Events Competition February 26, 2016 (Region 5) February 27, 2016 (All other regions) TOP Two move to State Competition at the State Leadership Meeting

State Leadership Meeting
March 20-22, 2016 Classic Center Athens, Georgia Includes: Keynote Speaker Regional Awards Foundation Event Gala Dance State Officer Elections Honor Roll Awards Membership Awards & Chapter of the Year!

National Leadership Conference
National Meetings National Cluster Meetings Nov – Indianapolis, Indiana Dallas, Texas National Leadership Conference July 3-7, 2016 San Diego, CA

Check-out These Websites:
For More Information: Check-out These Websites:

The Professional Chef Kitchen Brigade Vocabulary Activity

Warm up HOSP ICA 3 14 Why do chefs wear white? What is the purpose of a chef coat?

American Cuisine

Warm up HOSP ICA 3 15 Try to list as many types of cuisines that are specific to the United States.

Intro to Culinary Arts May 10, 2016
Review: Types of Cuisines (HOSP ICA 3)

Warm up 100 What are some of the cuisines we learned about this year?
HOSP ICA 3 100 What are some of the cuisines we learned about this year?

The History of Food (HOSP ICA 3) Kitchen Brigade Quiz Types of American Cuisines

What is your favorite food? Why?
Essential Question #15 What is your favorite food? Why?

The History of Food (HOSP ICA 3) Kitchen Brigade Quiz Types of American Cuisines

Essential Question #15 What is fusion cuisine?

American Cuisine What’s your favorite?

What is cuisine? Manner of preparing food Style of cooking

Types of Cuisine French American Italian Chinese Indian Thai Asian
Mexican Japanese

The History of Food (HOSP ICA 3) Types of American Cuisines

How is American cuisine defined?
Essential Question #16 How is American cuisine defined?

American Regional Pacific Northwest Midwestern Tex-Mex Cajun/Creole
Southern New England

New England Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont New England cookery originated from its colonial roots Coastal: Lobster, little neck clams, sea scallops, blue mussels, oysters, soft shell clams, razor shell clams. Shellfish contributes to the New England Tradition, Clambake

Southern Alabama - Arkansas - Florida - Georgia - Mississippi
Cuisine of the American South has been influenced by the many diverse inhabitants of the region, including Americans of European descent, Native Americans and African Americans. Examples: Fried chicken, collard greens, corn bread…

Tex-Mex Arizona - New Mexico - Texas
Influenced by the pioneers and settlers (English, Mexican, and Native Americans) Examples: Grilled Tacos,Southwestern salad, beef barbecue

Intro to Culinary Arts September, 2015
American Cuisine

Warm up HOSP ICA 3 16 List as many types of American cuisines that you can think of List/associate specific foods to those cuisines

The History of Food (HOSP ICA 3) Types of American Cuisines Weird Foods

What food do you think it weird or gross? Why?
Essential Question #17 What food do you think it weird or gross? Why?

Cajun/Creole New Orleans Cuisine - Louisiana – Mississippi
Blends French, Spanish, Portuguese, Italian, Native American and African influences as well as general Southern Cuisine Jambalaya, Crawfish Boil, Gumbo

Midwestern Colorado - Iowa - Kansas - Missouri – Nebraska  North Dakota - Oklahoma - South Dakota Draws its culinary roots most significantly from the cuisines of Central, Northern, and Eastern Europe and is influenced by regionally and locally grown foods and cultural diversity “American Food” Buffalo Burgers, Gooey Butter Cake, and Kansas City Barbecued Ribs

Pacific Northwest Alaska - Oregon - Washington - Idaho – Montana
Chinese, Japanese, Korean, Italian, and Greek cuisines are prevalent through out the Northwest and reflect the historically strong presence of those communities in the restaurant industry there Smelt, coffee, Oregon Blackberry Pie

American Regional Cuisines
Characteristics of Various Cuisines . _____________________________________________________________________ Midwestern Pacific Northwest New England ________________________________________________________________________________________ ________________________________________________________________________ American Regional Cuisines Southern ____________________________________________________________________________ Tex-Mex _____________________________________________________________________________________________ _______________________________ Cajun/Creole _________________________________________________________________________________

Intro to Culinary Arts September 2, 2015
Kitchen Brigade Retest If you are not retesting, work on your booklets

What foods do you think are “weird”?

International Cuisine

Warm up 17 What is your favorite International cuisine? Why?
HOSP ICA 3 17 What is your favorite International cuisine? Why?

The History of Food (HOSP ICA 3) International Cuisines

What is your favorite International Cuisine? Why?
Essential Question #18 What is your favorite International Cuisine? Why?

The History of Food (HOSP ICA 3) International Cuisines Reminder: Friday your vocabulary is due RETEST on kitchen brigade Wednesday 9/7 Unit Test Tuesday 9/13

How many positions of the kitchen brigade can you name?
Essential Question #19 How many positions of the kitchen brigade can you name?

Mexican Known for its varied flavors, colorful decoration, and variety of spices and ingredients (cilantro, cumin, chilies)

Indian Characterized by the use of various spices, herbs, and other veggies and sometimes fruit. Curries, saffron, tandoori.

Italian Developed through centuries of social and political changes, with roots as far back as the 4th century BCE Italian cuisine has been influenced by ancient Greek and Rome, Byzantine and Jewish cultures 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 simplicity, focus on fresh pastas, variety of tomato-based and cream sauces, charcuterie, cheeses (fresh mozzarella), parmesan, basil, oregano.

Japanese Known for its emphasis on seasonality of food (shun), quality of ingredients and presentations. Rice is a staple food Fish, lean meats, vegetables. Sushi, tempura, tofu, rice noodles

Chinese China is a large country with diverse ethnic populations and a wide variety of cuisines. Szechwan and Mandarin are primarily what we see in U.S. Staple Foods: Rice, Soybeans, Noodles, Veggies, peanuts, sesame oil, chilies, fish sauce, hoisin, rice noodles, fish, beef, & pork

French Classical French cuisine has influences from Italian cuisine
Recipes and cooking techniques focus on cream sauces, cheeses (fromage), butter Distinct styles (regional vs. haute cuisine)

Andrew Zimmern’s bizarre foods: Iceland

International Cuisines
French Directions: Compare and contrast the elements and characteristics of each cuisine. Italian Asian

Top Chef:

The History of Food (HOSP ICA 3) Finish (hopefully) Food, Inc. Reminder: RETEST on kitchen brigade Wednesday 9/8 Unit Test Tuesday 9/13

Do you feel differently about food after watching Food, Inc?
Essential Question #20 Do you feel differently about food after watching Food, Inc?

The History of Food (HOSP ICA 3) Finish (hopefully) Food, Inc. Review Reminder: RETEST on kitchen brigade Wednesday 9/8 Unit Test Tuesday 9/13

What 3 things did you learn in the last month? List them?
Essential Question #21 What 3 things did you learn in the last month? List them?

The History of Food (HOSP ICA 3) RETEST on kitchen brigade Begin Etiquette Reminder: Unit Test Tuesday 9/13

What does etiquette mean?
Essential Question #22 What does etiquette mean?

The History of Food (HOSP ICA 3) RETEST on kitchen brigade Begin Etiquette Reminder: Unit Test Tuesday 9/13

How do you prepare for tests (or retests)?
Essential Question #23 How do you prepare for tests (or retests)?

The History of Food (HOSP ICA 3) Dining Etiquette Reminder: Unit Test Tuesday 9/13

Why do we have rules of etiquette in society?
Essential Question #24 Why do we have rules of etiquette in society?

Dining Etiquette

Greetings When meeting someone… rise if you are seated.
smile and extend your hand. repeat the other person’s name in your greeting. A good handshake is important—it should be firm and held for three-four seconds. In the today’s business world it is not necessary to wait for a female to initiate the handshake. Females & males should both be ready to initiate the handshake.

Formal Dinners

The Worlds Highest Formal Dinner

Start from the outside and work your way in
Place Setting Start from the outside and work your way in

Silverware If a piece of silverware drops, leave it and ask for a replacement from your server. Silverware should not touch the tablecloth once used. Place knife at the top of the dinner plate, facing in, after use. When you are finished, place your knife and fork in the center of your plate.

Napkin Once seated place the napkin, unfolded but in half, on your lap and leave it there until you are finished. Once you are finished place the napkin folded loosely to the left of your plate.

A napkin is used to dab the corners of your mouth.
If you need to leave the table during the meal, place the napkin on the chair and slide the chair under the table.

The History of Food (HOSP ICA 3) Dining Etiquette Reminder: Unit Test Tuesday 9/13

The bread plate is on which side of the dinner plate?
Essential Question #25 The bread plate is on which side of the dinner plate?

Posture and Elbows Sit straight and try not to lean on the table.
Keep your elbows off the table and close to the body when you are eating. However, when you stop to talk, it is okay to rest your elbows on the table and lean forward.

Serving Food Pass food to the right Transfer dip to your plate
Plates are served on the left Dishes removed from the right Pass the salt and pepper together

Dining Wait until everyone is seated before eating.
When dining with others, everyone should start and finish at the same time. If you are a fast eater try to pace yourself. You could make the others feel uncomfortable if you finish before they do. When you are finished eating do not push your plate away from you.

Take small bites, keep your mouth closed and finish chewing before continuing your conversation.
Try not to gulp your food, it isn't very attractive. Do not blow on food that is hot. Wait until it cools or eat from the side of the bowl, when having soup.

Bread and rolls should be broken with your fingers, in small pieces and buttered one piece at a time. Cut several pieces of meat(or main course) at a time, but not the entire piece of meat! Use your knife to cut lettuce if needed.

Excusing Yourself and Problems
Be discrete if you have problem with the food Remove food the same way it went in-on silverware Excuse yourself if you have to leave the table. Turn your head from the table when you cough or sneeze If someone uses your bread plate as their own do not inform them of their mistake, simply use your dinner plate (don’t use the bread plate on your right as a replacement)

Bon appétit ! ¡Buen apetito! Mahlzeit! Smacznego! Smaklig måltid!
Hyvää ruokahalua! Mahlzeit! Gero apetito! Smakelijk eten! Smacznego! Smaklig måltid! स्वादिष्ट खाना Buon appetito! Смачного! Bon appétit !

The History of Food (HOSP ICA 3) Dining Etiquette Early Release – on modified schedule today! Reminder: Unit Test Friday 9/16

What are the advantages and disadvantages of using cloth napkins?
Essential Question #26 What are the advantages and disadvantages of using cloth napkins?

Front of the House: Dining Etiquette

Etiquette Continued

Warm up HOSP ICA 12 19 Think of a time you may have attended a fancy dinner or party? Did you know what to do and how to behave at the table? Was there anything that confused you

Dining Etiquette http://youtu.be/DTtUiJx6XX8

Table Settings

Warm up HOSP ICA 12 20 Identify as many of the utensils in the place setting pictured on the slide that you can.

Introduction to Culinary Arts September 15, 2016
The History of Food (HOSP ICA 3) Front of the House/ The Dining Environment Advisement – on modified schedule today! Reminder: Unit Test Friday 9/16

What are the advantages and disadvantages of using paper napkins?
Essential Question #27 What are the advantages and disadvantages of using paper napkins?

The Dining Environment
Table Setting

Creating an Environment
The atmosphere of a restaurant refers to the textures, colors, aromas, lighting, and sounds that make up a dining environment. Elements work together create a pleasing atmosphere.

Sidework All service staff have duties to perform before the dining room is open to customers. This is called sidework. Sidework includes: routine cleaning refilling salt and pepper shakers refilling sugar bowls and condiments stocking bus station folding napkins

Dish, Glass, and Utensil Choices
Types of dishware, glassware, and flatware a restaurant uses will depend on the types of foods and beverages they serve. It also depends on the type of restaurant Fine-dining typically uses more dishes than a casual dining restaurant and have higher quality dishware as well.

Glassware Glassware should be handled carefully to avoid scratches.
Store glassware upside down. Hold glassware by the stem or base. Never use chipped or cracked glassware. Always use a beverage tray to carry glassware.

Flatware Flatware : dining utensils, such as spoons, forks, and knives. AKA “Cutlery” Handle by the midsection of the handle (waist), to keep it clean and free of fingerprints. Carried through dining room on a “serviette.” A napkin-lined plate

Tableware Tableware : any kind of dish, from dinner plates to soup bowls to coffee cups. Restaurants use a variety—each chosen to complement types of presentation. Materials vary from porcelain to ceramic

The History of Food (HOSP ICA 3) Continue: Fed Up Reminder: Unit Test Monday 9/19

How is the cloth napkins used at the dining table?
Essential Question #28 How is the cloth napkins used at the dining table?

Tablesetting (also referred to as “Cover”)
Table setting: the specific arrangement of tableware, glassware, and flatware for a meal. Style is determined by the restaurant How to create a tablesetting: Forks to the left Knives and spoons to the right Knives’ cutting edge toward center of tablesetting Place all flatware from the outside in, following the order of use. Preset dessert spoons or forks at the top of the place setting perpendicular to the other flatware. Bread plate to the left Drink to the right above the dinner knife Coffee cups to the right with the handle at 4 or 5 o’clock.

Breakfast Cover

Dinner Cover

Napkin Folding

The History of Food (HOSP ICA 3) Unit 1 Test

The History of Food (HOSP ICA 3) Napkins Folding

What is the point of folding cloth napkins into various shapes?
Essential Question #29 What is the point of folding cloth napkins into various shapes?

History of Napkin Folding
The use of the napkin in Europe began in 1400 on the tables of royalty, where they started to use napkins made from warm or even perfumed cloth. At the beginning of the 1800s, napkins became part of the bourgeois lifestyle, mostly to protect the sumptuous dresses of the period during meals. This is the era when the folding of napkins as decoration for dining tables began. The art really took off around 1880 with the incoming prosperity of the Industrial Revolution.

The First and Second World Wars were periods of interlude in terms of the development of these decorations.

At the beginning of the 1950s, with the war over, decorations and creativity flowed again reviving the art of folded napkins as a means of expression. This is when the development of very elaborate and complex napkin folds took place.

A new trend of minimalism has been embraced
A new trend of minimalism has been embraced. Elaborate napkin folding went out of favor and a new term “simplicity in style” has been has adopted. This new minimalist trend is very popular today with many fine dining operations.

Even so, we still use fancy napkin folds — particularly for weddings and special occasions where the “Fare la bella figura”1 is of great importance and considered a valuable asset.

Warm up 21 Why do restaurants try to make shapes out of the napkins?
HOSP ICA 12 21 Why do restaurants try to make shapes out of the napkins?

Front of the House: Customer Service

Warm up HOSP ICA 12 22 Create a list of at least 5 of your biggest pet peeves when it comes to dining out

The History of Food (HOSP ICA 3) Front of the House

What are the many ways a restaurant can lose you as a customer?
Essential Question #30 What are the many ways a restaurant can lose you as a customer?

Parts of the Restaurant
Front of House Refers to the area in a hospitality business that the customers see Responsible for six major functions Seating guests Selling food Communicating food orders Serving customers Bussing tables Obtaining payment from customers

Parts of the Restaurant
Back of House Refers to the part of the restaurant that the customers don’t usually see Includes Kitchen Receiving and storage areas Business offices

Front of the House Host: Makes the first impression
Responsible for managing the flow of customers into the dining area, and making sure the service is evenly distributed over the service staff Busser: Very IMPORTANT! Assists the servers Responsible for clearing and cleaning tables Responsible for resetting tables Server Three responsibilities Representatives of the restaurant They sell the dining experience Delivery of the dining experience

Back of the House Executive Chef Sous Chef Cook Dishwashers/Stewards

Other Jobs at a Restaurant
General Manager Responsible for the overall operation of the restaurant Often, the owner is the general manager. In charge of both the front of and back of the house, safety and sanitation, quality and consistency, guest and employ relations, human resources, and sometimes accounting

Continued… Restaurant Manager
Responsible for every thing that goes on in the front of the house Hiring & training front of house staff Scheduling Overall manager keeps everything running smoothly to ensure happy customers; your number one goal.

Front and Back of House Many business have front and back of houses--- Can you think of any others? The front of the house is simply what customers see and back of the house is what they do not see

It’s All About Service If customers don’t like a business, that business will fail.

Customer Service IT’S ALL ABOUT SERVICE

The History of Food (HOSP ICA 3) Front of the House – Customer Service

How does customer service relate to all jobs of a restaurant?
Essential Question #31 How does customer service relate to all jobs of a restaurant?

How does customer service relate to all jobs of a restaurant?
All jobs link back to customer service and customer satisfaction

10 Most Common Pet Peeves Servers who intrude, fawn, disappear, are rude, rush or ignore patrons. Loud restaurants, inappropriate music, auctioning the food, no wine knowledge and/or poor presentation. Un-honored reservations with smart remarks from the maitre ‘D when told that reservation was at 8 P.M. and he reply with “everybody standing here has 8 P.M. reservations” without an explanation or apology. Dropping check off while eating and without being requested. Clear plates and silverware while others are still eating, put pressure on others to eat faster.

Credit card to be processed is on the table for a long time and no one picks it up.
Servers or bartenders who call customers guys, sweetie, or honey. Don’t touch your customers, unless they reach out to shake your hand. Giving false information when a customer asks a question you don’t know the answer to. All you have to say “I will be very happy to find out for you”. Don’t talk about the other customers negatively to your co-workers when customers can hear you.

Basic Customer Service
Total customer experience with a business Customer satisfaction The goal of customer service Positive feelings customers have about a business that meets their needs Interesting fact 80% of customers are return customers.

Basic Customer Service Cont.
Eye contact Relays to the customer that your attention is with them Smile Relays respect for the customer and the readiness to help them Posture Do not hunch over or stare at the floor, be alert and ready When possible call customers by name “Thank you for your order Mr. Smith…be sure to use titles. A young person addressing an older person by their first name is considered rude.

Personal Appearance Be well groomed Presentation Table presentation, dining room, atmosphere, bathroom cleanliness, and first impressions with staff Food Served at the correct times and in a timely matter Interactions Talk to your customers

Match job within business to employee comfort level in delivering customer service If you are not a “people person” the back may be a better spot for you than the front. (more on the front & back of the house in a minute) “The customer is always right.”

Have you ever had a server at a restaurant have any of these bad characteristics: Sloppy dress, dirty uniform, messy hair, visibly dirty hands, poor speaking skills, lack of menu knowledge, etc. How did if make you feel?

Different jobs offered by a Restaurant
Every person working in a restaurant is directly linked to customer satisfaction! Be it talking to the customers in the front of the house, or cooking their food in the back of the house

Essential Question #33 What factors are involved when someone decides to open a restaurant (or other food service operation)?

Introduction to Culinary Arts October 3, 2016

Essential Question #34 What factors are involved when someone decides to open a restaurant (or other food service operation)?

Restaurant and Dining Trends

Warm up HOSP ICA 12 23 How many different styles/types of restaurants or food service business can you think of? What factors are involved when someone decides to open a restaurant (or other food service operation)?

Foodservice Trends Standard:
Discuss & evaluate industry trends as they relate to career opportunities & the future of the industry. Identify & describe various foodservice restaurant styles such as fast food, casual, family dining, institutional, & formal dining.

Foodservice Trends Operations track & analyze industry trends to serve their customers. Trends may be affected by: Society Culture Ethnic trends Population trends economy

Society-based Factors Affect Trends
Family Structure Differences that affect restaurant preference One or two parent households More than 2 generations living together Have young children &/or teenagers

2. Work Differences that affect restaurant preference One or both parents work Work hours (night shift) Restaurants & stores offer take-out & delivery services (quick & convenient)

3. Preferences Differences that affect restaurant preference More knowledgeable customers (healthier options) Wide variety of ethnic cuisines Want value for the money spent on food

Essential Question #35 How many different styles/types of restaurants or food service business can you think of?

Hospitality Industry To be successful in the foodservice industry, you need to know: How people & communities are changing What the trends are A general preference or dislike for something within an industry.

Hospitality Industry Foodservice is an important part of the hospitality industry. Provides food & lodging to customers Includes businesses such as restaurants & hotels

What are the Opportunities?
Noncommercial Operation Commercial Operation Operation that works to pay for daily expenses Include: Government facilities Schools Hospitals Operation that earns more than enough to cover daily expenses. Include: Fast-food chains Fine-dining restaurants

Quick-Service Restaurants
Definition: quickly provides a limited selection of food at low prices Examples: fast-food chains Pros: take-out &/or delivery Job Opportunities: Entry-level: cook, cashier (high school students) Other: Manager, Assistant manager, Cashier, Prep cook, Line cook, Dishwasher, Cleaner

Full-Service Restaurant
Definition: Servers take customer orders & then bring the food to the table. Examples: sports bar & grills, family restaurants Pros: medium prices in relaxed atmosphere Job Opportunities: Dining room manager, host, cashier, server, busser, dishwasher, kitchen manager, line cook, prep cook, saute cook, pantry chef

Fine-Dining Restaurant
Definition: Has upscale atmosphere, excellent food & service, higher menu prices. Examples: High-end restaurants Pros: all employees are very skilled in their job because of having experience & training Job Opportunities: Dining room manager, maitre d’, head server, captain, busser, dishwasher, executive chef, sous chef, saute cook, pantry chef

Cafeterias Definition: customers serve themselves
Examples: schools, hospitals Pros: all you can eat, cheap (not paying for service) Job Opportunities: Managers, cooks, servers, cashiers & bussers

Job Locations Jobs are available in:
Hotels & Resorts: casual, fine, & room service Banquet facilities: booked months in advanced (weddings, special occasions) only open for events Catering facilities: on-site & off-site Bakeries & Pastry Shops: supply desserts for commercial kitchens & make specialty items

Food Service Brochure

How to Guide-How to Serve Customers at a Restaurant
By yourself, you are going to create a how to guide for serving customers using your GREEN textbooks starting on page 126. Your guide will be in the form of a 6-sided brochure. Follow the format bellow: Side 1: Title, your name, date, and picture Side 2: Title: Greeting customers and taking beverage orders (small picture) Side 3: Title: Selling the menu (small picture) Side 4: Title: Taking the Order Side 5: Title: Serving the order Side 6: Title: 5 ways to make customer happy (small picture) Your brochure needs to be neat and organized. All 6 sides need to be completed as stated above

Safety and Sanitation(HOSP ICA 4 & 6) Safety and Sanitation in the Culinary Lab

How can burns be prevented in the kitchen?
Essential Question #36 How can burns be prevented in the kitchen?

What are the five main categories of safety hazards in the kitchen?
Essential Question #37 What are the five main categories of safety hazards in the kitchen?

Kitchen Safety

Keys to preventing kitchen accidents are:
Safety in the Kitchen Keys to preventing kitchen accidents are: careful kitchen management safe work habits

KITCHEN HAZARDS INCLUDE
Falls Cuts Electrical shock Poisoning Fires and Burns

Preventing Falls Keep floors clean and clutter free
Get rid of slippery throw rugs Repair damaged flooring Foot gear is proper- no floppy slippers, tie shoes, flip-flops, or open-toed shoes Dispose of broken glass right away Use a footstool to get to high places, not chairs

Preventing Cuts Keep knives sharp and use properly
Use a drawer divider or knife rack for sharp cutting tools Don’t try to catch a falling knife Don’t soak knives in sink or dishpan or water Sweep up broken glass from the floor using broom and dustpan Do not put knives in dishwasher pointy side up

Consumer product safety commission estimates over 137,000 people receive hospital treatment for injuries from kitchen knives each year.

Why is a sharp knife a safe knife?
Essential Question #38 Why is a sharp knife a safe knife?

Preventing Electrical Shock:
Water and electricity don’t mix Avoid damage to electrical cords – tugging on cord Use care with any plugged in appliance. Watch for problems. Do not put metal in a microwave

Throw away faulty appliances
Read owner’s manual. Never put electrical tape on cord to fix- replace cord or get a new appliance

Preventing Poisoning Hazardous Chemicals:
Cause burns, breathing difficulties and poisoning. Read labels. Never transfer hazardous products to another container. Never mix different chemical products. Never mix compounds such as bleach/ammonia. Use charcoal/hibachi outside ONLY – gives off carbon monoxide.

Bellringer Answer the following review questions:
1. How can falls be prevented in the kitchen? 2. How can cuts be prevented in the kitchen? 3. How can poisoning be prevented in the kitchen?

What is important to have in the kitchen in case of an emergency?
Essential Question #39 What is important to have in the kitchen in case of an emergency?

Preventing Fires and Burns
Never throw water, flour or baking powder on a grease fire.-will cause it to explode Use baking soda, salt or extinguisher Never try to move or carry a burning pan Do not turn on the exhaust fan over the stove-the fire will move into the walls of your home! Keep combustible materials away from stoves or other heat sources (Paper towels, cookbooks, dishtowels) Make sure knobs are turned in off position at all times on stove. Open lid away from you to prevent a steam burn Pull oven rack out with hot pads Do not use wet/damp hot pads

What is the difference between a first, second, and third degree burn?
Essential Question #40 What is the difference between a first, second, and third degree burn?

How to Handle Kitchen Fires http://www.youtube.com/watch?v=6Bvwtr6mdF0

Pan Fires Slide lid over top Turn off oven Leave pan at stove

Oven Fires Turn off heat and keep the door closed
Call fire department to report the fire Have appliance serviced before you use it again

Toaster or Microwave Fires
Keep door closed Unplug appliance Call fire department to report the fire Have appliance serviced before you use it again

If YOU Catch on Fire Stop Drop Roll

What is important to have in a kitchen in case of an emergency or to help detect an emergency?

Fire and smoke detectors
First aid kit Emergency numbers Fire extinguishers Fire and smoke detectors

First Aid kit first aid manual sterile gauze adhesive tape
Adhesive bandages!!! Lots of them. elastic bandage antiseptic wipes soap antibiotic cream antiseptic solution ibuprofen tweezers sharp scissors safety pins disposable instant cold packs calamine lotion alcohol wipes thermometer plastic gloves flashlight extra batteries mouthpiece for administering CPR list of emergency numbers

Emergency Numbers

ABC Fire Extinguisher Class A: Ordinary combustibles (paper, wood, cloth) Class B: Flammable liquids (gasoline, oil, grease, kerosene) Class C: Energized electrical equipment (wiring, fuse boxes, circuit breakers, appliances)

How to use a fire extinguisher:
Check the gauge to see if there is enough pressure in it to get the chemicals out to stop the fire. Use the PASS system: Pull the pin Aim it at the base of the fire Squeeze the handle Sweep the stream side to side at the base of the fire.

Fire and Smoke Detectors
There are different types Make sure you read the labels Put on every floor of house

STATISTICS Most fires start in the kitchen than any other place in the home. Cooking fires are the #1 cause of home fires and home fire injuries One person is either burned or scalded every 25 seconds in the USA

STATISTICS There is a noticeable peak in kitchen fires occurring around 6 p.m. The most common material ignited in kitchen fires 37% -oil, fat, grease 13.5 % food, starch, flour 10.3 % plastic

STATISTICS Unattended cooking is the leading cause of home cooking fires 2/3 of the time fires start within the first 15 minutes of cooking The stove is the #1 fire hazard in the kitchen

What does PASS stand for?
Essential Question #41 What does PASS stand for?

Basic First Aid

Burns 3 Degrees Caused by heat, chemicals or radiation
Scalds are caused by steam or hot liquids WARNING 1. Never put butter or greasy ointment on a burn. 2. Always seek medical attention if: The victim is a child or elderly Burn covers more than one body part Burn is located on any sensitive part of the body Burn is third degree Burn is caused by chemicals

First Degree Burns Damage the outer layer of skin Signs Treatment
Redness Mild pain Swelling Treatment Plunge in cold water or hold under a cold running tap for 10 minutes or the until the pain stops or lessens Cover with a clean gauze dressing for protection

First Degree Burns

Second Degree Burns Blisters Rough, red skin Swelling Extreme pain
Go through to the second layer of skin Signs Blisters Rough, red skin Swelling Extreme pain Treatment Remove all clothing, jewelry, watches from the burned area unless it is sticking to the skin Pour large amounts of cold water over the affected area for at least 10 minutes Gently blot areas. DO NOT rub; rubbing may break blisters Lightly cover the entire burned area with a clean, dry dressing. If fluid soaks through cover with another layer. Raise a burned arm or leg to reduce swelling but be careful not to burst blisters Call 9-1-1

Second Degree Burns

Third Degree Burns Less painful than 2nd degree burns because the nerve cells in the affected tissue are destroyed but the damage is greater. The burn goes through to the third layer of skin. Skin appears whitish or charred

Third Degree Burns Do not remove any clothing near or at the site of the burn Do not apply cold water or medication Place clean, dry cloths over the damaged area If burns are on arms or legs, raise the arm or leg to reduce swelling If burns are on the face, check frequently to make sure that he/she is not having difficulty breathing Get victim to a hospital IMMEDIATELY

SAFETY first. How much do you already know about kitchen safety
SAFETY first. How much do you already know about kitchen safety? For each question below, decide whether the practice is safe or unsafe. Click the box next to each question to reveal the answer. 1. Use a towel or your apron to remove a pan from the oven. 2. Pour salt or baking soda over the flames of a grease fire. 3. Wipe up spills on the floor right away. 4. Pour water on a grease fire. 5. Tie back long hair. 6. Climb up on the counter to get items from the top shelf. 7. Use electric appliances with wet hands. 8. Wearing loose clothing while working in the kitchen. 9. Cut away from your body when using a sharp knife. 10. Keep cabinet doors open so everything is in easy reach. UNSAFE SAFE SAFE UNSAFE SAFE UNSAFE UNSAFE UNSAFE SAFE UNSAFE

HANDOUT

Kitchen Safety Activity
Students will be divided into teams of 3. Each team will create a poster (using half a poster board) illustrating ONE of the aspects of kitchen safety that we discussed using markers, crayons, magazine pictures, etc. Make sure that you fully illustrate the correct safety principle in your poster and that is both neatly done and original. These posters will be hung in the classroom.

Preventing Falls Preventing Fires Preventing Burns Preventing Cuts Preventing Electrical shock Preventing Poisonings

Kitchen Safety Find-it

Resources American College of Emergency Physicians (2001). First Aid Manual. New York: Dorling Kindersley Limited. Barbie Arnold (2005). Akron, OH: The University of Akron. Boy Scouts of America (1996). Safety- Merit Badge Series. Irving, Texas: Boy Scouts of America. Hall, J. (January, 2005). Home cooking patterns and trends. Quincy, MA: National Fire Protection Association. U.S. Fire Administration/National Fire Data Center (Oct., 2004). Websites Used:

Safety and Sanitation(HOSP ICA 4 & 6) Safety and Sanitation in the Culinary Lab Review for Safety Text

What are the different categories of fire extinquisher?
Essential Question #42 What are the different categories of fire extinquisher?

Safety and Sanitation(HOSP ICA 4 & 6) Safety and Sanitation in the Culinary Lab Review

What is a Class A fire extinguisher used for?
Essential Question #43 What is a Class A fire extinguisher used for?

Safety and Sanitation(HOSP ICA 4 & 6) Safety Test

What is a Class B fire extinguisher used for?
Essential Question #44 What is a Class B fire extinguisher used for?

Safety and Sanitation(HOSP ICA 4 & 6) Lab Demonstration

What is a leavening agent?
Essential Question #45 What is a leavening agent?

Safety and Sanitation(HOSP ICA 4 & 6) Group A = Lab Group B = Seatwork

What is the difference between baking soda and baking power?
Essential Question #46 What is the difference between baking soda and baking power?

Second Period Group A = Assignments Table 1 Madison Brianna E. Corbin
Meghan Table 3 Parker B. Hannah C. Aaron Brody Table 5 Mackenzie Zoe Kovyn Jacob Table 7 Cierra Patrice Mitchell Bailey Group B: You will complete the assignment given to you today. There will be no talking. You may listen to music while you work, but you must be working. Your assignment is your ticket out the door

Third Period Group A = Assignments Table 1 Brynn Ethan Dave Emily
Morgan Ben Emma Haley R. Table 5 Brian Champ Katie Treniti Table 7 Haley G. Brooke Tania Ashley Group B: You will complete the assignment given to you today. There will be no talking. You may listen to music while you work, but you must be working. Your assignment is your ticket out the door

Safety and Sanitation(HOSP ICA 4 & 6) Group B = Lab Group A = Seatwork

How does a leavening agent work? By what means it is activated?
Essential Question #46 How does a leavening agent work? By what means it is activated?

Second Period Group B = Assignments Table 1 Diego Armando Hannah M.
Elizabeth Table 3 Bre’yonna Caitlin Malori Hadassa Table 5 Kayla Scarlett Parker M. **Lucas** Group A: You will complete the assignment given to you today. There will be no talking. You may listen to music while you work, but you must be working. Your assignment is your ticket out the door

Third Period Group B = Assignments Table 1 Benerlda Hannah C. Kerri
Autumn Chaina Caroline Santiago Table 5 Tanaija Christopher Jeffrey Table 7 Justin Kolton Keith Group A: You will complete the assignment given to you today. There will be no talking. You may listen to music while you work, but you must be working. Your assignment is your ticket out the door

Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore

Similar presentations

Presentation on theme: "Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore"— Presentation transcript:

Similar presentations

About project

Feedback

Log in

Auth with social network:

Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore

Similar presentations

Presentation on theme: "Welcome to Open House Chef McCarthy’s Schedule Advisement: Sophomore"— Presentation transcript:

Similar presentations

About project

Feedback