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Introduction to Culinary Arts Education

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... 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 ... – PowerPoint PPT presentation

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Title: Introduction to Culinary Arts Education


1
Introduction to Culinary Arts Education
  • Culinary Arts Endorsement Program

2
Think-Pair-Share
  • Is Cooking an Art or a Science?

3
Think-Pair-Share-Square
  • What is the best way to teach and learn cooking?

4
How do you think teaching FACS and Culinary Arts
compare?
  • Similarities
  • Differences

5
What does the Culinary Arts curriculum add to
the Food Science component of FACS?
6
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.

7
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.

8
Distribution of 3.1 Million Kitchen Jobs
9
Average Pay Ranges
  • Job Title
  • Cooking Assistant
  • Executive Chef
  • Executive Pastry Chef
  • Food Scientist
  • Hotel Manager
  • Line cook
  • Restaurant Manager
  • Sous Chef
  • 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

10
Overview of the Classroom Portion of the CA
Endorsement Program
11
Foundations of CA Education (3 PLUs)
  • Unit 1-- Intro to Culinary Arts
  • Unit 2Knowledge of Nutrition
  • Unit 3Professional Kitchen Equipment
  • Unit 4Front of House/Back of House
  • Unit 5Regional and International Cuisines
  • Unit 6 Cooking Methods

12
Instructional Design Delivery of Culinary Arts
Education (3 PLUs)
  • Unit 1Planning
  • Unit 2Knife Skills
  • Unit 3Butchery
  • Unit 4Baking and Pastry
  • Unit 5Menu Planning
  • Unit 6Basic Garde Manger/Pantry

13
The Culinary Arts Endorsement ProgramA joining
together of content and pedagogy
14
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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