University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2024
Views:

441

Pages:

8
Author:

Purkw3n

A bit of history        1500 BC: Babylonians stewing meat in beer 4th century: Apicius wrote De re Coquinara 9th century: cookbook from Baghdad 16th century: Guild members prepared foods 1765: French claim first restaurant opened & served sheep’s feet in white sauce 1783-1833: Carême emphasized procedure 1846-1935: August Escoffier – 5 families of sauces, Le Livre des menus 20th century: Influences       Immigration Act of 1965 Travel - fusion cooking Alice Waters - Chez Panisse, Berkeley 1971 Farm to Customer – restaurant, school Celebrity Chefs – Emeril Lagasse, Food Network Health – food & nutrition play “a great role” in maintaining or improving overall health (IFIC 2005) milk, fish, broccoli, tomatoes, whole grains, green leafy veg, oats, garlic, oranges, green tea Commercial Foodservice – Modern Brigade (Front of the House)      Dining Room Manager - maître d’hotel Wine Steward - Bar Tender Head Waiter Waitstaff Busser Brigade system for staffing developed by Esoffier Commercial Foodservice – Large Modern Brigade (Back of the House)       Executive chef: coordinates & directs… plans menus; creates recipes, sets standards for nutrition, safety, sanitation; observes food preparation & presentation; makes purchasing decisions & hiring decisions Sous-chef: supervises & coordinates preparation of menu items, supervises the kitchen Area chefs: restaurant, room service, banquet Pastry chef: develops recipes, purchases, prepares Line cooks Dishwasher On-site, Institutional      College & universities, K-12 schools, Head Start and daycare, hospitals, retirement centers, Board and Care, business & industry, correction facilities Foodservice director Foodservice manager (of a site) Cook Foodservice assistant Professional Chef Types of Education & Training   Lectures/Courses in: nutrition, sanitation, food science, menu plan, food production, food styling, purchasing, management of people and resources Labs: knife skills, principles of food prep, recognizing aromas, flavors, distinguishing good products from mediocre Culinary Training – choices    certification American Culinary Federation (AFC) Culinary Institute of America (CIA) degree programs in accredited colleges Johnson & Wales University LA Trade Tech apprenticeship – US Department of Labor Non-Commercial Settings (institutional) where foodservice is provided      Head Start and Day Care Primary & Secondary Public & Private schools Colleges and Universities Health Care – acute or long-term care Retirement Hotels, Board and Care

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