Thursday, August 18, 2011

1. Culinary Arts Mr. Conley Welcome!!. 20.5330199, 20.5321099, 20.5331099 Thursday, August 18, 2011

2. Review Hand Washing

3. Foodservice Careers • Chef • Dietitian • Food Stylist • Food Demonstrators • Research and Development Chef • Foodservice worker • Nutritionist • Food Service Manager • Health Inspector

4. Web Sites Culinary Jobs Introductory Websites http://video.msn.com/video.aspx?mkt=en-us&vid=bd729220-1554-45b7-9941-4a420d9a5acb http://video.foxnews.com/v/4023272/unemployed-flocking-to-culinary-schools http://www.dailymotion.com/video/xa2ddx_culinary-school-cooking-training-de_school

5. Culinary Jobs Assistant Chef Often involved in menu development as well as food preparation, the assistant chef assumes many responsibilities. They are often in charge of preparing accompaniments and sweet dishes to compliment the main dish. They assist with many duties of the executive chef; therefore, they must have a thorough knowledge of culinary activities. Banquet Chef All aspects of banquet service and preparation are the responsibility of banquet chefs. They follow contractual agreements when developing menus. They are responsible for all members of the banquet staff, so they must have excellent managerial and motivation skills. Baker Generally located in retail or wholesale bakeries, bakers assume many responsibilities. When baking, Ingredients must be weighed, measured, and/or mixed, dough must be cut or formed, fillings must be prepared, and batter must be distributed properly. These professionals specialize in creating cookies, cakes, pastries, breads, and pies. Cake Finisher Once cakes and other sweet goods are finished baking, cake finishers prepare them for presentation to the customer. They decorate and finish the cake using icing, sugars, sauces, and other confections. Tiny utensils are often used to create intricate ornaments to adorn each piece.

6. Culinary Jobs Chef The responsibility of preparing meals in fine dining restaurants belongs to qualified chefs. These careers necessitate knowledge of numerous aspects within the culinary field. Each meal must be prepared according to set standards and recipes. Chef de Cuisine/Executive Chef The executive chef oversees all aspects relating to culinary operations including kitchen supply and food inventory, maintaining government regulations, and monitoring customer satisfaction. They also test recipes and create menus as needed. Chef Garde Manager Although they work directly under the executive chef, the chef garde managers are responsible for the direction of others on the kitchen staff. They are also responsible for the preparation of many or all of a restaurant’s cold foods. A great deal of training is required for these occupations. Culinary Operations Manager Duties for a culinary operations manager vary greatly. They oversee the functions of food service operations., which generally includes the creation and implementation of standards that must be maintained for all products. They also create and develop new recipes and concepts for restaurant usage. Executive Pastry Chef Thorough knowledge of culinary arts is necessary in order to be a successful executive pastry chef. They direct all activities of the pastry kitchen and will continually create new recipes for baked goods, and prepare the dessert menu.

7. Culinary Jobs Executive Sous Chef Located directly below the executive chef in the chain of command, the executive sous chef must take over all functions of the kitchen in the absence of the exec chef. With duties that may include inventory management, employee scheduling, and constant assistance to executive chef, extensive experience is mandatory for these positions. Line Cook Little or no formal education is required to become a line cook. They prepare foods according to pre-established guidelines and standards and are responsible for ensuring only quality foods are produced. Pastry Chef By working from existing recipes, pastry chefs create numerous baked goods. They ensure customer satisfaction by producing only high quality baked goods and pastries. Formal education combined with past experience is generally necessary for these positions. Prep Chef Commonly responsible for the preparation of side dishes or soups, these chefs assist other chefs as necessary. They clean, dice, cut, slice, and arrange foods as needed by the executive chef. A general knowledge of all fields is necessary for these positions. Signature Chef Often distinguished or identified by a particular cooking style or ingredient, a signature chef must have extensive culinary experience. They are responsible for creating new recipes, and will often combine, alter, and/or tweak existing recipes to create an excellent final product. They must create elaborate presentations for each food as well.

8. Culinary Jobs Sous Chef Formal education and immense experience is needed for these management positions. In the event that the executive sous chef is absent or unavailable, the sous chef must fill in. They maintain food and supply inventories as necessary, but specific duties vary depending upon the particular establishment. Sushi Chef As the creators and adaptors of traditional Japanese dishes, sushi chefs undergo a large amount of training. They work a great deal with raw fish, so health and safety knowledge is a must. They must be creative and precise when making these dishes.

9. Average Culinary Pay Ranges Annual Earnings of Middle 50% • $23,096 - 28,862 • $55,976 - 85,328 • $45,610 – 68,326 • $48,289 – 73,410 • $64,926 – 119,094 • $19,280 – 25,229 • $36,778 – 53,916 • $31,977 – 49,745 Job Title Cooking Assistant Executive Chef Executive Pastry Chef Food Scientist Hotel Manager Line cook Restaurant Manager Sous Chef

10. Real jobs Food Service Manager - Full Time Duties: Manage multiple facets of the kitchen and cafeteria operations including preparing health conscious meals in accordance to the federal, state, and local agency requirements; training and supervising food service personnel; and serving as liaison between the client and company. Qualifications: Three years of recent food service management; quantity cooking experience; the ability to coordinate multiple facets of unit operations; IL Sanitation Certification; effective communication skills; basic computer skills; and a high school diploma/GED. Bilingual (English/Spanish) strongly preferred. Physical demands include: the ability to stand for 8 or more hours a day, the ability to frequently bend, twist, pull, push, stretch, and lift (including overhead lifting); withstand work environment of variant temperatures; handling items of variant temperatures; lift up to 50 pounds and exert up to 50 pounds of force. Hours: Monday through Friday, 7.50 to 8 hours per day when school is in session. Shift could start as early as 6AM. Apply: Complete an application at 5150 N Northwest Hwy, Chicago; fax resume to 773-304-4228; or e-mail resume to recruit@fspro.com using FOOD SERVICE MANAGER as the subject heading.

11. Real Jobs COOK-Full Time Duties: Prepare, cook, and serve high quality meals. Qualifications: Candidates must complete DCFS and criminal background check. Prefer 2-3 years experience in quantity cooking; good written and verbal communication skills; basic math skills; sound judgment; professional attitude; and Illinois Sanitation License or be able to obtain one within 6 months of hire. Physical demands include: the ability to stand for 8 or more hours a day, the ability to frequently bend, twist, pull, push, stretch, and lift (including overhead lifting); withstand work environment of variant temperatures; handling items of variant temperatures; lift up to 50 pounds and exert up to 50 pounds of force. Hours: Weekend availability a must. Shifts are typically 10AM-6:30PM Apply: Complete an application at 5150 N Northwest Hwy, Chicago; fax resume to 773-304-4228; or e-mail resume to recruit@fspro.com using UCAN COOK as the subject heading.

12. Customer Service 1) Answer your phone. 2) Don't make promises unless you will keep them. 3) Listen to your customers. 4) Deal with complaints. 5) Be helpful - even if there's no immediate profit in it. 6) Train your staff (if you have any) to be always helpful, courteous, and knowledgeable. 7) Take the extra step. 8) Throw in something extra.

13. Bad Customer Service

14. Bad Customer Service

15. Website ACF- American Culinary Federation www.acfchefs.org NRA-National Restaurant Association www.restaurant.org FCCLA-Family Career And Community Leaders of America www.fcclainc.org

16. Have A Great Day!!! 