INTRODUCTION-TO-COOKERY-1.pptx
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This document outlines different levels of skills and professionalism for chefs. It discusses the roles and responsibilities of supervisory chefs, skilled/technical chefs, and entry-level chefs. Supervisory chefs require management, leadership, and extensive cooking experience. Skilled chefs need experience in specific cooking techniques and teamwork abilities. Entry-level chefs have no prior skills but learn basic tasks like preparing vegetables. The document also lists important attitudes for chefs, including a positive attitude, eagerness to learn, commitment to quality, and teamwork. Proper behavior in the kitchen involves punctuality, sanitation, polite conduct, and safety awareness. Students are assigned a task to compare and contrast the skill levels
INTRODUCTION-TO-COOKERY-1.pptx
- 1. B.Sc. IN HOTEL & HOSPITALITY MANAGEMENT SEMESTER-1 INTRODUCTION TO COOKERY Enter Your Name & Designation Here 1 B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 2. 2 SCOPE o Who is a Chef? o Levels of •Skill •Professionalism o Attitudes in kitchen o Behaviour in Kitchen B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here
- 3. 3 Enter Your Signature Here Who is a Chef In French the term “CHEF” means Chief or Head. This term is fixed for the one who is In- Charge of the whole kitchen or a part of the kitchen. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 4. 4 Enter Your Signature Here LEVELS OF SKILLS The 3 Parameters o Job Level o Type of establishment o Type of food prepared B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 5. 5 Enter Your Signature Here LEVELS OF SKILLS o Supervisory o Skilled & Technical o Entry level B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 6. 6 Enter Your Signature Here LEVELS OF SKILLS o Supervisory Executive Chef, Head Chef, Working Chef, Dietary Director o Skilled & Technical Cook o Entry level No particular skills required B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 7. 7 Enter Your Signature Here SUPERVISORY SKILLS o Management & Supervisory Skills o Leadership quality o Thorough Knowledge of food production o Organizing & motivating people o Planning menus & Production Procedure o Controlling Costs and Managing budgets o Purchasing food Supplies and Equipment o Highly experienced cook to • Schedule production • Instruct workers & Control quality o Working with the brigade/people even under extreme pressure B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 8. 8 Enter Your Signature Here SKILLED & TECHNICAL o Knowledge & Experience in Cooking Techniques at least of dishes made in their own department. o Able to co-ordinate with other kitchen departments o Team work B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 9. 9 Enter Your Signature Here ENTRY LEVEL o No particular skills or experience required o Works assigned in the beginning- Washing vegetables & preparing salad greens. o As knowledge & experience is gained more complex tasks are assigned and they eventually become good cooks. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 10. 10 Enter Your Signature Here STANDARDS OF PROFESSIONALISM 1. Positive Attitude 2. Stamina-Staying Power 3. People Agile- Ability To Work With People 4. Lifelong Learner-Eagerness To Learn 5. Multi Skilled- A Full Range Of Skills 6. Experience 7. Perfection-dedication To Quality 8. Above Average Understanding Of The Basics Of A Kitchen 9. Keen Believer In Maintenance Of Hygiene 10. Entrepreneurship B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 11. 11 Enter Your Signature Here ATTITUDES IN KITCHEN o Positive Attitude o Eagerness to Learn o Taste & Commitment to preserve Quality of food o Deep Knowledge of the basics of kitchen o Rich experience o Physical & Mental agility with great staying power o Team work o Wide range of cooking/technical skills B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY
- 12. 12 BEHAVIOUR IN KITCHEN o Punctuality o Sanitation & Hygiene o Politeness & Calmness o Understanding of safety o Polite language o Great Body language o Wearing neat & proper clothes o Taking briefing in time o Keeping the working tables always clean o Being Organized etc. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here
- 13. 13 TASK Divide The Class Into 4 Groups 1.Group_A-Supervisory Level Write Skill Sets,Standard Of Professionalism ,Attitude & Behaviour Expected In Kitchen 2.Group_B-Skilled & Technical Level Write Skill Sets,Standard Of Professionalism ,Attitude & Behaviour Expected In Kitchen 3.Group_C-Entry Level- Write Skill Sets,Standard Of Professionalism ,Attitude & Behaviour Expected In Kitchen 4.GROUP_D_The Judges- Compare And Contrast The Work Of Other Three After They Explain The Work. Announce The Winner Of The Task Giving Exact Reasons. B.Sc. In H&HA Semester-1 INTRODUCTION TO COOKERY Enter Your Signature Here