'American culinary federation' diaporamas de présentation

History and Philosophy

History and Philosophy. Evolution of the Food Service Industry. Introduction to Culinary Arts.

415 views • 31 slides

Unit 3: Sanitation

Unit 3: Sanitation. What is sanitation? . Growth and Reproduction of Bacteria in Foods. Sanitation is:. Food prepared and served in clean kitchens and dining rooms Kitchens with high standards of hygiene Food purchased and received wisely Food stored properly and safely

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Unit 13: Basic Mise en Place

379 views • 22 slides

Unit 34: Plating and Presentation

Unit 34: Plating and Presentation. People eat with their eyes first If it does not look good, it will never taste good. Presentation. The art of telling our guests about the food by the way it is arranged on a serving piece Serve at the best temperature Give foods an attractive appearance

277 views • 12 slides

Unit 1: Professionalism

Unit 1: Professionalism. A Professional Culinarian. Practices a craft Learns the foundations Applies those foundations Advances in career and craft Prepares foods Manages operations Takes responsibility. Is artistic Manages quality of food and service Manages people

222 views • 12 slides

Information Brief RC Food Service Workshop 2010 CW4 Georgene Davis The Army Food Advisor

Information Brief RC Food Service Workshop 2010 CW4 Georgene Davis The Army Food Advisor. AGENDA. MENTORSHIP FUTURE PROGRAMS. Mentorship Program. Include all 3 Compos Program will be available on QM Homepage Mentors appointed to SM at Schoolhouse. 92G Credentialing Program.

231 views • 10 slides

LATTC FLEX DAY Prioritization & Resource Allocation June 7, 2011 Presented by:

LATTC FLEX DAY Prioritization & Resource Allocation June 7, 2011 Presented by: Planning & Budget Committee Co-chairs: Kathleen Yasuda and Mary Gallagher. How Does It Work?. Assessment of SLOs/SAOs Program Review Annual Unit Plan Prioritized Resources Requests. Resource Requests .

183 views • 10 slides

Resources

272 views • 9 slides