Title: Explore the history of culinary arts.
Course: Culinary Arts I (16052-I) > Section: Exploring Culinary Arts

Exploration should include

- investigating historically significant chefs and their accomplishments, including Georges Auguste Escoffier and the brigade de cuisine (kitchen brigade)
- discussing the role of non-Europeans in culinary history
- creating a timeline of the growth of culinary arts and food service operations in the United States
- researching historically significant entrepreneurs and their influence on the food service industry in the United States.

Process/Skill Questions:

Thinking

- Why is it important to understand the early history of culinary arts?
- Who is Escoffier, and what were his contributions to the development of the modern food service industry?
- What is the kitchen brigade system? How does it relate to culinary arts today?
- What trends are developing in the industry today?

Communication

- What role has advertising played in the evolution of the food service industry?
- How have computers changed the food service industry in recent years?

Leadership

- What resources can assist in learning about the early days of the food service industry?
- What leadership traits are shared by many famous chefs and food service entrepreneurs? What can one learn by studying their successes and failures?
- Why would one correct a team member in a kitchen brigade system?
- How does cooperation among the brigade members contribute to the quality of the food product?

Management

- How can management use cross-training to prepare employees?
- Why does management have a responsibility to be aware of trends in the industry?
- How can traditional techniques be applied to the modern kitchen?