1. Unit 1: Professionalism
American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

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

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

5. American Culinary Federation: Culinary Fundamentals.

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

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

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

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

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

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

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