Semester II
February 3-5
9 English:
Students need to select another novel to read for this term's individual novel study. These must be approved by Mr. Griffin by Friday.
Students will be giving a number of speeches this term. First assignment is a two minute speech on one fo the following topics:
Speech Topic 1. What is the importance of one of the following in student's lives: (choose one) sports, dance, drama, School clubs such as: SRC, drama, car club, hunter safety, RESPECT.
Vocabulary Root Words:
Pend, pens: hang
Example: pendant: necklace with a hanging locket, medallion, or jewel
penchant: strong liking or inclination for something
propensity: a natural inclination to do somethng
appendage: a part that is attached (hangs off something)
pending: waiting to be decided
phil: love
Example: philanthropic: benevolent, charitable
philosopher: lover of wisdom
philander: to flirt without serious intention
philatelist: a lover of stamps (stamp collector)
phon: sound or tone
Example: phonics: study of letters and their sounds
dysphonia: difficulty in vocalizing
symphony: musical composition for an orchestra
euphony or euphonious: pleasing sounds
phot, phos: light
Example: photosynthesis: plant process of converting light to energy,
and the release of oxygen
photogenic: having features that photograph well
photophobia: fear or sensitivity of light
photojournalism: journalism using photos instead of words
to tell the story
12-0 Culinary
Notes Unit 1-1 Careers in Food Service
The food service industry is the number one employer in Canada. The demand for employees in the industry is growing. More Canadians are dining out than ever before. There are many different jobs in the industry; it offers an opportunity for advancement if people are willing to train and educate themselves; it can be very creative, and personally challenging.
Food Service jobs fall into two categories:
· Service staff, or those who come into contact with the customer
o Host
o Cashier
o Server
o Busser
· Usual food preparation staff
o Chef
o Sous chef: supervise and assist other chefs and cooks
o Line/station cooks: actually cook the food very quickly, often divided into grill or fry stations
o Pastry chef: baked items such as breads, desserts and pastries.
o Prep cook: prepares ingredients to be used by the cooks—vegetables, fruit, cut and trim meat portions
o Garde manger: cold food—salads, cold meats, cheeses and cold sauces
In most small and medium restaurants, people are cross-trained to do many of the kitchen positions.
Traditional (European) Kitchen Staff:
Executive Chef: creates the menu, oversees and runs the business of the kitchen
Sous Chef: “under” chef who runs the day to day business of the kitchen
Chef de Partie: line/station cooks
Saucier: Sauce Cook
Poissonier: Fish Cook
Grillardin: Grill coon
Friturier: Fry Cook
Rotisseur: Roast Cook
Entremetier: Vegetable Cook
Portager: Soup Cook
Tournant: Swing Cook
Garde Manger: Pantry Chef or Cold Foods
Patissier: Pastry Chef
Boucher: Butcher
Related Jobs:
Foodservice director: oversees banquet operations of hotels, banquet facilities, hospitals and universities.
Dining room supervisor: (also known as the maitre d’ or maitre d’hotel) coordinates the wait staff with the kitchen, and ensures the customer has a great dining experience.
Restaurant manager: In charge of the kitchen and dining room supervisors. Oversees the restaurant including payroll, record keeping, advising and hiring.
Research Chef: Large Food manufacturers or Restaurant Chains have experienced chefs working in their test kitchens and labs, creating new dishes and better ways to serve food.
Culinary scientist: culinary arts and food science. These people set new standards in food technology industry. They have knowledge of culinary arts, nutrition, food service, and new technology.
Purchaser: buys goods according to his or her restaurant clients’ needs. This job includes shopping for best prices and ordering the supplies required for the restaurant menu.
Sales and Advertising manager: Advertising to bring customers into the business, and selling banquets, weddings, and special events for the restaurant.
Food and Equipment Sales Representative: selling a company’s product to purchasers of restaurants, from which brand of food do restaurants buy, to which equipment and technology they purchase.
Buying Groups: UNIPCO—United Independent Purchasing Company
Rewards and Demands of the Culinary Industry
Rewards:
Innovative and creative outlet
Better pay than any other service industry
Opportunity for advancement
Opportunity for career change within the industry
Meet many people
Easily transferrable skills from country to country
Demands:
Hours of work must be flexible
Often must work holidays
Physically taxing
Mentally demanding
Patience in coping with the public
Innovative and creative
Must avoid litigation
Questions:
1. What are the differences between the service and food preparation staff?
2. Compare the rewards and demands of the culinary industry.
3. Define occupation terms in this section.
4. Write a paragraph about jobs related to the culinary industry.
February 3-5
9 English:
Students need to select another novel to read for this term's individual novel study. These must be approved by Mr. Griffin by Friday.
Students will be giving a number of speeches this term. First assignment is a two minute speech on one fo the following topics:
Speech Topic 1. What is the importance of one of the following in student's lives: (choose one) sports, dance, drama, School clubs such as: SRC, drama, car club, hunter safety, RESPECT.
Vocabulary Root Words:
Pend, pens: hang
Example: pendant: necklace with a hanging locket, medallion, or jewel
penchant: strong liking or inclination for something
propensity: a natural inclination to do somethng
appendage: a part that is attached (hangs off something)
pending: waiting to be decided
phil: love
Example: philanthropic: benevolent, charitable
philosopher: lover of wisdom
philander: to flirt without serious intention
philatelist: a lover of stamps (stamp collector)
phon: sound or tone
Example: phonics: study of letters and their sounds
dysphonia: difficulty in vocalizing
symphony: musical composition for an orchestra
euphony or euphonious: pleasing sounds
phot, phos: light
Example: photosynthesis: plant process of converting light to energy,
and the release of oxygen
photogenic: having features that photograph well
photophobia: fear or sensitivity of light
photojournalism: journalism using photos instead of words
to tell the story
12-0 Culinary
Notes Unit 1-1 Careers in Food Service
The food service industry is the number one employer in Canada. The demand for employees in the industry is growing. More Canadians are dining out than ever before. There are many different jobs in the industry; it offers an opportunity for advancement if people are willing to train and educate themselves; it can be very creative, and personally challenging.
Food Service jobs fall into two categories:
· Service staff, or those who come into contact with the customer
o Host
o Cashier
o Server
o Busser
· Usual food preparation staff
o Chef
o Sous chef: supervise and assist other chefs and cooks
o Line/station cooks: actually cook the food very quickly, often divided into grill or fry stations
o Pastry chef: baked items such as breads, desserts and pastries.
o Prep cook: prepares ingredients to be used by the cooks—vegetables, fruit, cut and trim meat portions
o Garde manger: cold food—salads, cold meats, cheeses and cold sauces
In most small and medium restaurants, people are cross-trained to do many of the kitchen positions.
Traditional (European) Kitchen Staff:
Executive Chef: creates the menu, oversees and runs the business of the kitchen
Sous Chef: “under” chef who runs the day to day business of the kitchen
Chef de Partie: line/station cooks
Saucier: Sauce Cook
Poissonier: Fish Cook
Grillardin: Grill coon
Friturier: Fry Cook
Rotisseur: Roast Cook
Entremetier: Vegetable Cook
Portager: Soup Cook
Tournant: Swing Cook
Garde Manger: Pantry Chef or Cold Foods
Patissier: Pastry Chef
Boucher: Butcher
Related Jobs:
Foodservice director: oversees banquet operations of hotels, banquet facilities, hospitals and universities.
Dining room supervisor: (also known as the maitre d’ or maitre d’hotel) coordinates the wait staff with the kitchen, and ensures the customer has a great dining experience.
Restaurant manager: In charge of the kitchen and dining room supervisors. Oversees the restaurant including payroll, record keeping, advising and hiring.
Research Chef: Large Food manufacturers or Restaurant Chains have experienced chefs working in their test kitchens and labs, creating new dishes and better ways to serve food.
Culinary scientist: culinary arts and food science. These people set new standards in food technology industry. They have knowledge of culinary arts, nutrition, food service, and new technology.
Purchaser: buys goods according to his or her restaurant clients’ needs. This job includes shopping for best prices and ordering the supplies required for the restaurant menu.
Sales and Advertising manager: Advertising to bring customers into the business, and selling banquets, weddings, and special events for the restaurant.
Food and Equipment Sales Representative: selling a company’s product to purchasers of restaurants, from which brand of food do restaurants buy, to which equipment and technology they purchase.
Buying Groups: UNIPCO—United Independent Purchasing Company
Rewards and Demands of the Culinary Industry
Rewards:
Innovative and creative outlet
Better pay than any other service industry
Opportunity for advancement
Opportunity for career change within the industry
Meet many people
Easily transferrable skills from country to country
Demands:
Hours of work must be flexible
Often must work holidays
Physically taxing
Mentally demanding
Patience in coping with the public
Innovative and creative
Must avoid litigation
Questions:
1. What are the differences between the service and food preparation staff?
2. Compare the rewards and demands of the culinary industry.
3. Define occupation terms in this section.
4. Write a paragraph about jobs related to the culinary industry.
posted by Robert Griffin at 10:43 AM
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