Chef-Culinary Arts (Chef) 1
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Serving Healthy School Meals Staff Development and Training Needs Contents
A report from The Pew Charitable Trusts and the Robert Wood Johnson Foundation Aug 2015 Serving Healthy School Meals Staff development and training needs Contents 1 Overview 3 Background 5 Education, credentials, and experience 9 Training needs of school nutrition personnel 17 Staff development and training budgets 18 Summary of key findings 19 Recommendations 20 Conclusion 21 Appendix A: Tables 38 Appendix B: Characteristics of school food authorities 40 Appendix C: Study design and methodology 53 Appendix D: Strengths and limitations of the study 55 Appendix E: KITS questionnaire 73 Appendix F: Food service staff training topics and description 76 Endnotes The Pew Charitable Trusts Robert Wood Johnson Susan K. Urahn, executive vice president Foundation Allan Coukell, senior director Jasmine Hall Ratliff, program officer Project team Jessica Donze Black, project director Whitney Meagher, senior associate Sallyann Bergh, senior associate Stephanie Scarmo, officer Carol Conroy, program assistant Mollie Van Lieu, senior associate External reviewers The report benefited from the insights and expertise of external reviewer Dr. Keith Rushing, research scientist at the National Food Service Management Institute. Acknowledgments The project team would like to thank Mathematica Policy Research for collecting and analyzing the data for this report, including Laura Kalb, Mary Kay Crepinsek, Elizabeth Clary, Denise Mercury, and Sheng Wang, as well as consultants Mary Jo Tuckwell of inTEAM and Doug Huber of Foodservice Consultants Studio Inc. We would also like to thank those who served on the expert panel that helped to develop the questionnaire used for the KITS survey: Kate Adamick, chef and co-founder of Cook for America; Pamela Lambert, director of student nutrition services for the Escondido Union High School District in California; Dr. -
Gordon Ramsay Uncharted
SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K. -
J Camps Lunch Program with Chef Dan's Cafe!
J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and -
Chef's Breakfast Buffet
Chef’s Breakfast Buffet Biltmore Organic Roast Coffee, Selection of Juice, Chef Prepared: Omelets, Belgian Waffles & Cage Free Eggs, Orange Ricotta Blintz with Fruit Compote, Hash Brown Casserole, Daily Chef’s Special, House-made Granola, Applewood Smoked Bacon, Whole-Hog Sausage, Cheddar Cheese Stone Ground Grits, Seasonal Fruit, Smoked Salmon with Traditional Accompaniments, Freshly Baked Assortment of Pastries 22.95 Children Ages Nine and Under 13.95 LIGHTER FARE Muesli 12 Flaked Oats, Red Quinoa, Apricot, Walnut, Sesame, Greek Yogurt, Lemon, Basil Bright Start 12 Banana Bread, Nutella Butter, Blueberries and Macerated Citrus Wallkyll Farms Smoked Salmon and Bagel 16 Egg Spread, Red Onion Jam, Cucumber, Caperberries Breakfast Salad 15 Roasted Spring Vegetables, Baby Kale, Poached Eggs, Maple Dijon Vinaigrette BREAKFAST SMOOTHIES AND JUICE 10 Apple Melon Smoothie Granny Smith Apple, Cantaloupe, Honeydew, Spinach, Yogurt 10 1000 Lanterns Carrot, Mango, Turmeric, Coconut, Lime, Pineapple SOUTHERN FAVORITES *Classic Eggs Benedict 15 Poached Egg, Canadian Bacon, Toasted English Muffin, Classic Hollandaise Served with Pesto Garden Potatoes ~ Substitute Wallkyll Farms Smoked Salmon 3 *Southern Classic 14 Eggs any Style, Sausage, Country Ham or Smoked Bacon, Pesto Garden Potatoes or Stone-Ground Cheddar Cheese Grits, Biscuit *Red Flannel Hash 16 House-cured Beef, Beet, Sweet Potato, Piquillo Nage, Poached Eggs *Creamed Chipped Beef 15 House-cured Beef, Sawmill Gravy, Sherry, Brioche, Poached Egg Malted Vanilla Waffle 16 Dark Chocolate Sauce, -
Culinary Arts Content Area: BMM Grade Level: HS POS: 1
Culinary Arts Content Area: BMM Grade Level: HS POS: 1 BMM.HS.1.1 Analyze criteria that customers use in the decision making process. BMM.HS.1.1.a Identify a customer need and create a product/food/service to meet that need. BMM.HS.1.2 Analyze the "customer experience" by listening to feedback provided by the customer. BMM.HS.1.2.a Establishe positive relationships with internal/external customers. Assess how poor experiences translate into lost sales, bad public relations and decreased BMM.HS.1.2.b profits. BMM.HS.1.3 Identify and apply the elements of meal planning, meal preparation, and meal service. BMM.HS.1.3.a Create a meal utilizing a work plan. BMM.HS.1.3.b Plan, prepare and evaluate aesthetically pleasing meals. BMM.HS.1.3.c Demonstrate proper table setting and etiquette. BMM.HS.1.3.d Identify basic table setting and meal etiquette. BMM.HS.1.3.e Describe different types of meal service. BMM.HS.1.4 Apply the knowledge and skills essential for effective customer service. Analyze the importance of customer service to the success of the food service BMM.HS.1.4.a establishment. Demonstrate the concept of exceptional customer service and know ways of anticipating BMM.HS.1.4.b the needs and desires of customers to exceed their expectations. Recognize common customer complaints and the service solutions for preventing or BMM.HS.1.4.c resolving complaints. BMM.HS.1.4.d Interact with customers/clients in a positive, responsive, and professional manner. BMM.HS.1.5 Demonstrate procedures applied to food safety and security in the food service industry. -
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110
Culinary Arts Required Uniforms, Tools and Text Books for CUN1100 and CULN1110 Uniforms All students should be in full uniform on the first day of any lab class. For students in CULN1110 Culinary Skills, the instructor will allow you in class during the first week without a full uniform, but you must, at a minimum, wear head covering and non-slip shoes. You may not be permitted to participate in certain lab activities if you are not in full uniform. For all future lab classes, you will not be allowed to participate in class if you are not in full uniform on the first day. Please contact your lab instructor if you have any questions about the proper uniform. Our approved uniform consists of the following: • Double-breasted white Chef’s Coat (long-sleeves) – the Jacket may have a CNM culinary patch, an ACFEF patch on the sleeve, and/or your name, but no other markings are permitted (i.e. you cannot wear a Jacket from your workplace if it has a logo on it); • White t-shirt (long or short-sleeved)– no prints or logos; • BlaCk and white CheCkered (hound’s tooth design) kitChen pants; • White bib or bistro apron; • All blaCk slip-resistant shoes – no canvas or suede materials permitted, tennis shoes are not permitted, clogs must have a heel strap; • BlaCk soCks only; • White Cook’s hat – either floppy or skull cap permitted (all hair must be contained under the hat); • KitChen towels We recommend (at a minimum) that you purchase two full uniforms (Jacket, pants, aprons, hats) and have at least six kitchen towels. -
Culinary Arts ASSOCIATE of ARTS — 90 CREDITS
Culinary Arts ASSOCIATE OF ARTS — 90 CREDITS QUARTERS 1-2 QUARTERS 3-4 QUARTERS 5-6 QUARTER 7 CULA101 CULA102 CULA206 CULA209 Concepts and Theories of Culinary Techniques Management by Menu Food & Beverage Operations Management Capstone CULA103 CULA112 CULA208 CULA271 Fundamentals of Classical Cuisine Latin Cuisine Management, Supervision and Career Development Art Culinaire CULA108 CULA113 CULA213 Sustainable Purchasing and Controlling Costs American Regional Cuisine A la Carte Kitchen CULA201 CULA123 CULA243 Garde Manger Introduction to Baking and Pastry Techniques and Artistry Classical European Cuisine CULA244 Asian Cuisine PROGRAM FOCUS CULA245 World Cuisine ENCA101 ENGA201 COMA112 PSYA101 English Composition Creative Writing Principles of Communication Introduction to Psychology Or MATA101 ENGA203 College Algebra English Literature Or GENERAL MATA113 HSA132 Ideas of Mathematics Nutrition Science EDUCATION START DATE _______________________________________________ This chart serves to show a model course flow at a full course load of 12-17 credits. Students STUDENT CONSUMER INFORMATION: are considered full time at 12 credits per term. The actual average credits taken per student https://www.artinstitutes.edu/san-antonio/student-consumer-information can be viewed in the Ai Programs site below and reflects 4 or fewer courses taken per quarter. LENGTH OF QUARTER ______________________________________ Individual factors will affect the length of the program: changing programs, beginning This is a sample schedule only. Schedule subject to change without notice programs at the mid-quarter start date, taking remedial courses, taking time off from at the discretion of the school. coursework, registering for fewer hours or unsuccessful attempts at course completion. These BREAKS BETWEEN QUARTERS ______________________________ factors may increase the total length of the program and overall cost of education. -
Global Annual Culinary Report
2021 GLOBAL ANNUAL CULINARY REPORT A Special Thank You 09 Love of Food Once again, Chef Aymeric Halbmeyer has shared his amazing food and incredible photography for the Culinary Annual Report. We are all grateful for his contribution and inspired by his culinary vision. 32 Connection & Compassion 44 Innovation 58 Delivered with Passion CONTENTS 73 Awards & Recognition 78 Heroic Events 82 Celebrity Chefs Many of the images in this report reflect activities before COVID-19 and its resulting safety protocols. Sodexo practices the highest standards in PPE, social distancing, safe kitchen behavior and compliance at all sites. Burned Lemon Cream, Raspberry and Basil, Fresh Ricotta and Pine Tree Powder by Chef Aymeric Halbmeyer. Copyright © 2021 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 5 You might be expecting me to speak in terms of “before and after,” but in this past year, our focus has been on “now, forever and always.” As always, consumer insights drove our initiatives and actions. Consumers were clear that health and wellness and concern for the planet are both paramount, and they expected the brands they support and products they purchase to reflect these same values. This was especially true in the food arena. In this report, you’ll read about initiatives and activities that support the continual evolution of our menu strategy and how two exciting organizations, the Future Food Collective and the Food for Climate League, were founded to engage consumers and offer them innovative choices that are good for the environment. -
A La Carte Cooking 1 ODESSA COLLEGE CULINARY ARTS 201
ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE NUMBER : CHEF 1214 COURSE TITLE : A La Carte Cooking CREDIT HOURS : 2 [Lecture hours: 16, Laboratory hours: 48] PREREQUISITES : CHEF 1301 – Basic Food Preparation CHEF 2302 – Saucier CHEF 2201 – Intermediate Food Preparation COREQUISITES : CHEF 1345 International Cuisine CHEF 1341 American Cuisine OR Permission of the Instructor CATALOG DESCRIPTION : Introduces advanced theories and production systems associated with a la carte or cooking to order concepts. The student will be able to interpret menus and recipes, calculate quantities, assemble food and equipment materials and employ appropriate cooking, plating and saucing principles. The student will also be able to identify and correct cooking errors, organize work stations for productive performance and serve as a member of a team. (SCANS 1, 3, 4, 5, 7, 8) Lab fee required. TEXTBOOK: Professional Cooking, Wayne Gisslen, John Wiley and Sons 7th Edition SUPPLIES: Chef’s Uniform with Cap Tool Box French Knife: 8” or 10” blade Boning Knife: 6” blade, stiff/rigid Paring Knife: 3 ¼” blade Sandwich Spreader: 3 ½” blade French Whip: 14” Piano Whip: 14” 2 Vegetable Peelers 4 Pastry Brushes Cook’s Fork: 6 ½” tines Roast Beef Slicer: 12” blade/scalloped Measuring Cups Measuring Spoons Pocket Calculator A La Carte Cooking 1 LEARNING OUTCOMES: After completing this course the student should be able to demonstrate the following competencies: . 1.0 Organize work station . 2.0 Prepare a la carte items ordered using broiling, sautéing, roasting, and combination methods . 3.0 Prepare short sauces for food items . 4.0 Work with a minimum of time and wasted movement . -
Breakfast Menu
Chef’s Hat BREAKFAST WRAPS & SALADS Ephraim, WI made with 3 eggs wrapped in a spinach herb tortilla served with fresh fruit cup & choice of fresh baked scone, toast or chocolate croissant gluten free toast or S’Good Life muffin upon request -2- EYE OPENER andouille sausage, tomato, baby spinach, toasted almonds, homemade pesto tossed with white sharp cheddar cheese -12 - CHEF’S SCRAMBLES add side salsa -1- made with 3 eggs, served with breakfast potatoes & choice of SUNRISE fresh baked scone, chocolate croissant, or toast diced ham, fresh spinach, mushrooms, tomato, asparagus, diced pepadews & substitute a fresh fruit cup for potatoes -1- Renard’s morel & leek jack cheese -12 - add side salsa -1- gluten free toast or S’Good Life muffin upon request -2- Lox * MATZKE smoked salmon with fresh arugula & spinach, shiitake, crimini, & oyster Door County cherrywood smoked bacon, ham, andouille mushrooms, red onion, asparagus & fire roasted tomato with 2 poached sausage, bell peppers, onion, tomato, mushrooms tossed free range organic waseda farms eggs topped off with our blood orange with white sharp cheddar & homemade pesto -12 - vinagrette - 15 - ASPARAGUS SUPREME seared tuna * shiitake, crimini, & oyster mushrooms, asparagus, tomato, red seared tuna with fresh arugula & spinach, shiitake, crimini, & oyster mushrooms, pepper, andouille sausage, ham tossed with Renard’s morel & fresh blueberries, red onion, asparagus & fire roasted tomato with 2 poached leek jack cheese -12 - free range organic waseda farms eggs topped off with our blood orange -
What's Hot 2017 Culinary Forecast
2017 CULINARY FORECAST The National Restaurant Association surveyed nearly 1,300 professional fun fact chefs — members of the American The chef toque may have its origins Culinary Federation — on which in seventh century A.D. Assyria, but modern chef uniforms were developed food, cuisines, beverages and in France in the mid-19th century by culinary themes will be hot trends Marie-Antoine Carême. It’s said he chose on restaurant menus in the white to represent cleanliness and used the toque’s height to indicate rank of year ahead. kitchen staff (his was the tallest). Restaurant.org National Restaurant Association | Restaurant.org/FoodTrends 1 TOP 20 FOOD TRENDS 1 New cuts of meat 11 Ethnic spices 2 Street food-inspired dishes 12 House-made sausage 3 Healthful kids’ meals 13 House-made pickles 4 House-made charcuterie 14 Ancient grains 5 Sustainable seafood 15 House-made/artisan ice cream 6 Ethnic-inspired breakfast items 16 Whole grain items in kids’ meals 7 House-made condiments 17 Protein-rich grains/seeds 8 Authentic ethnic cuisine 18 Artisan cheeses 9 Heirloom fruits and vegetables 19 Savory desserts 10 African flavors 20 Gourmet items in kids’ meals fun fact According to the Food and Healthful kids Agriculture Organization of the meals United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. New cuts of meat National Restaurant Association -
Advanced Culinary Arts
Advanced Culinary Arts COURSE OUTLINE 1. Course Title: Advanced Culinary Arts 2. CBEDS Title: Food and Hospitality Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker Pastry Chef Assistant Pastry Chef Chef Assistant Chef Food Processing Worker Food Service Manager 5. Course Description: This one-year course is designed for second year Culinary Arts students who will be continuing their education in safety, sanitation, nutrition, professional grooming, and food preparation techniques and procedures. The course will also cover career opportunities, employability skills, customer service, food costs, and inventory controls. Students at this level will engage in a hands-on food service operation and will be rotated through all the jobs. Emphasis will be on quality food preparation, teamwork, developing a critical palate, and researching current culinary trends. Student Outcomes and Objectives: Students will: 1. Demonstrate professional knife skills as used in the professional kitchen. 2. Demonstrate professional understanding of the Serv Safe system of food safety and sanitation. 3. Demonstrate proficiency in “front of the house” and “back of the house” procedures relevant to current industry standards. 4. Prepare sauces, soups and stocks. 5. Demonstrate strong skills in baking and pastry making. 6. Demonstrate professional level proficiency in the planning and preparation of a meal and the creation of a menu. 7. Demonstrate refined skill in quantity food preparation through buffets for special occasions. 8. Demonstrate an understanding of professional event planning. 9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.