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

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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)

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Becoming a Culinarian Formal education Certification Continuing education Professional development Networking

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Major Culinary Trends Set benchmarks Provide springboard for quality Advance culinary arts Infuse new interests

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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

11. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Brigade System Escoffier Simplifies work in hotel kitchens Defines responsibilities Usually abbreviated in smaller operations

12. © 2006, Pearson Education, Upper Saddle River, NJ 07458. 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