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Chef

culinary arts

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Nishi Kapadia
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54 views

Chef

culinary arts

Uploaded by

Nishi Kapadia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Introduction to

Culinary Arts
Education

Culinary Arts Endorsement Program


Think-Pair-Share

Is Cooking an Art or a Science?


Think-Pair-Share-Square
What is the best way to teach and learn
cooking?
How do you think teaching FACS
and Culinary Arts compare?
Similarities Differences
What does the Culinary “Arts”
curriculum add to the Food
“Science” component of FACS?
Basic Goals of Culinary Arts Education
 To prepare students for a successful career in the
rapidly expanding field of Food Service.

 To introduce students to the basic philosophies of


the food industry.

 To provide students with a general understanding


of Culinary Arts and Food Service.
Culinary Arts
Industry Factoids and Forecasts
 Culinary Arts is a growth industry.

 Over 70% of eating and drinking establishments are


independently owned.

 Almost half of American adults have worked in the


restaurant industry at one time.

 There were 3.1 million chefs, cooks and food


preparation workers in 2006.
Distribution of 3.1 Million Kitchen Jobs
Average Pay Ranges
Job Title Annual Earnings of Middle 50%

 Cooking Assistant  $23,096 - 28,862


 Executive Chef  $55,976 - 85,328
 Executive Pastry Chef  $45,610 – 68,326
 Food Scientist  $48,289 – 73,410
 Hotel Manager  $64,926 – 119,094
 Line cook  $19,280 – 25,229
 Restaurant Manager  $36,778 – 53,916
 Sous Chef  $31,977 – 49,745
Overview of the Classroom Portion
of the CA Endorsement Program
Foundations of CA Education
(3 PLU’s)
 Unit 1-- Intro to Culinary Arts
 Unit 2—Knowledge of Nutrition
 Unit 3—Professional Kitchen Equipment
 Unit 4—Front of House/Back of House
 Unit 5—Regional and International Cuisines
 Unit 6– Cooking Methods
Instructional Design & Delivery of
Culinary Arts Education (3 PLU’s)
 Unit 1—Planning
 Unit 2—Knife Skills
 Unit 3—Butchery
 Unit 4—Baking and Pastry
 Unit 5—Menu Planning
 Unit 6—Basic Garde Manger/Pantry
The Culinary Arts Endorsement Program
“A joining together of content and pedagogy”
Activity
 Directions:

In 3-5 minutes, list in bullet form at least


three goals that you have for completing
this endorsement program.

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