Intro to Culinary Arts week 2
Day 1&2: Standard: Examine and identify the history and philosophy of the food service industry
Essential Question: Why is it important to understand the history of the food service industry?
Students presented their diversity projects (power point, prezi, or collage)
Students began familarizing themselves with Culinary Vocabulary & Pioneers in the foodservice industry : Careme, Escoffier, Julia Child, Kitchen Brigade System (classical), Mise en place, Back of the house, Chef, hospitality, culinary, Catherine de Medici,
Serving Styles: Family style, Buffet style, French (Banquet) style
Restaurant Styles: QSR, Casual, Formal
Students took notes using a note guide, will double as a study guide.
Day 3&4: Research a Chef Project
In this activity, students will create a professional profile of a well-known chef. Students were given time in class on day 3 & 4 to construct projects. Students will present projects during their class block.
Day 1&2: Standard: Examine and identify the history and philosophy of the food service industry
Essential Question: Why is it important to understand the history of the food service industry?
Students presented their diversity projects (power point, prezi, or collage)
Students began familarizing themselves with Culinary Vocabulary & Pioneers in the foodservice industry : Careme, Escoffier, Julia Child, Kitchen Brigade System (classical), Mise en place, Back of the house, Chef, hospitality, culinary, Catherine de Medici,
Serving Styles: Family style, Buffet style, French (Banquet) style
Restaurant Styles: QSR, Casual, Formal
Students took notes using a note guide, will double as a study guide.
Day 3&4: Research a Chef Project
In this activity, students will create a professional profile of a well-known chef. Students were given time in class on day 3 & 4 to construct projects. Students will present projects during their class block.