CHAPTER ONE

Introduction

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1.1 Introduction
Gourmet is a cultural ideal associated with the culinary arts of fine food and drink, or
haute cuisine, which is characterized by refined, even elaborate preparations and
presentations of aesthetically balanced meals of several contrasting, often quite rich
courses. The term and its associated practices are usually used positively to describe
people of refined taste and passion (McGrath, 2007).Gourmet may describe a class of
restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high
sophistication(Kamp, 2006).

Gourmet cooking is essentially an art. One considers balances between textures and
colors, the lasting, memorable effect it has on the diner, and there is an element of
striving for perfection that only comes with practice. One uses decorative garnishes that
basic cooking doesn't bother with, and variety/uniqueness is the key. Cooking time is
much more critical as it affects color, texture, and taste. The ingredients are meant to
impress so often they are more rare and/or expensive (Irving, 2009).

The world food scene today is focused on local sustainable ingredients. Food grown,
cooked and eaten within a reasonable distance of where its consumed always tastes
better. Many wild edible plants are nutritionally rich and can supplement nutritional
requirements, especially vitamins and micronutrients (Ali-Shtayeh et al., 2008).
Wild greens are traditionally important items of diet in many Filipino homes. Apart from
the variety which they add to the menu, they are valuable sources of nutrients especially
in rural areas where they contribute substantially to protein, mineral, vitamins, fiber and
other nutrients which are usually in short supply in daily diets. Besides, they add flavor,
variety, taste, color and aesthetic appeal to what would otherwise be a monotonous diet.
They are in abundance in the Philippines (Lugod and de Padua, 1989).
Vitamin A deficiency (VAD) continues to constitute a major health problem in
developing countries like the Philippines (Faber, Venter and Benade, 2001), with a total
of 250 million children suffering from VAD and over 3 million manifesting clinical signs.
This is a serious public health problem in the low-income populations such as the
Philippines (Haskell et al., 2004).

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According to Faber et al. (2001), the essential role of vitamin A in vision and eye health
has been recognized as a critical factor in health and survival of individuals. The
Recommended Energy and Nutrient Intake (RENI) of vitamin A is 400 micrograms per
day for 7-9 year old Filipino children (FNRI-DOST, 2002). Males aged 19 to more than
65 years old have Vitamin A RENI of 550micrograms per day, while females in the same
age group have 500 micrograms (FNRI-DOST, 2002). For pregnant women, the
recommended vitamin A intake is 800 micrograms, while for lactating women the
recommended vitamin A intake is 900 micrograms.
Although an abundance of plant sources rich in -carotene is available to most
households, people in developing countries still suffer from VAD. This may be caused by
lack of knowledge, lack of care and the apparently lower vitamin A activity of the pro-
vitamin (-carotene-rich) foods (Louw, 2001).

As such, this study emphasized the significance of edible wild greensin supplementing
vitamin A deficiency among target consumers of gourmet meal. This research was
conducted to develop a healthy gourmet meal comprising of main course, soup, salad and
dessert prepared with local wild greens. It is the aim of this study to determine the effect
of using alugbati, pako and pansit-pansitanon the sensory characteristics, theoretical
nutrient content and overall acceptability of the developed gourmet meal.

1.2 Background of the Term paper

Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as
something related to, or connected with, cooking. A culinarion is a person working in the
culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef.
Culinary artists are responsible for skilfully preparing meals that are as pleasing to the
palate as to the eye. They are required to have a knowledge of the science of food and an
understanding of diet and nutrition. They work primarily in restaurants, delicatessens,
hospitals and other institutions. Kitchen conditions vary depending on the type of
business, restaurant, nursing home, etc.

Meanwhile, In mathematics, particularly differential geometry, a geodesic is a

generalization of the notion of a "straight line" to "curved spaces". The term "geodesic"
comes from geodesy, the science of measuring the size and shape of Earth; in the original

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sense, a geodesic was the shortest route between two points on the Earth's surface,
namely, a segment of a great circle. The term has been generalized to include
measurements in much more general mathematical spaces; for example, in graph theory,
one might consider a geodesic between two vertices/nodes of a graph.
In Architecture, Geodesic is a spherical form in which lightweight triangular or polygonal
facets consisting of either skeletal struts or flat planes, largely in tension, replace the arch
principle and distributes stresses within the structure itself..

1.3 Objectives of the term paper

The principal objective is The Culinary Arts is new window to Modern Business.
Specific Objectives:
The report contains the following specific objectives-
1. To identify and describe the Culinary Arts is new window to Modern Business
2. To design and plan a World Class Restaurant with its taste of Italian, Chinese,
Mexican, Middle Eastern and of course Filipino cuisines resembling each significant
flavor to form a structurally-aroma of each cuisines.
3. To design and plan an International School for Culinary arts which accommodates the
learning about the theories, basics and extensive knowledge of art in cooking. The
students will also get the chance to actually engage in the restaurant operations. The
work will entail the assumption of duties on a rotation basis covering the various areas
of restaurant operations from food preparation, restaurant service, customer
interaction, banquet and events planning. These activities will allow the students to
earn actual experiences through work integration in the restaurant-school.
4. To design and plan a farm for vegetables, fruits, poultry and livestock for the supply
of needed ingredients for the restaurant-school that may maximize the security-health
and assurance of food production.
5. To design and plan an International School for Culinary Arts and World Class
Restaurant producing its own resources with an incorporation of Geodesic concept
mixing in modern contemporary designs.

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1.4 Limitations of the Report
Like any other study the limitations of this study is not out of questions. But the following
factors seem to me as the some points of weakness of this study, despite all out co-
ordination from the organization.
It was very difficult to collect the information from various personnel for their job
constraint.
Form the primary and secondary sources we have not get available date.
Due to the lack of enough time I could not collect all necessary information to
prepare a full and better report on this subject matter. So we cannot able to conduct
with all function within the reputed time.
Organizational problem of disclosing some sensitive data and information for
obvious reasons posed an obstacle to the practical orientation.

1.5 Methodology of the Report

Types of Study
This report is mainly exploratory and descriptive in nature. Exploratory research mainly
is performed by collecting secondary data. Based on the primary and secondary data, a
brief description is done about market characteristics, prospects and potentials, problems.

Secondary sources of data

o Different manuals
o Websites
o Wikipedia
o Googl.com

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CHAPTER TWO
Literature Review

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2.1 Literature Review
A view of the work done by several scholars helps in planning future research in the use
of wild greens to various cuisines. Hence, the literature related to local wild greens and
studies on the use of wild greens in different dishes are reviewed to substantiate thekind
of study undertaken. Keeping in view the objectives set forth in this study, the relevant
references available are critically reviewed in this chapter.

Alugbati
Alugbati (Basellarubra Linn.,B. alba Linn.) also known as arogbati; dundula; grana;
ilaibakir; libato; Ceylon spinach, Malabar spinach, Indian spinach, Climbing spinach
(Eng.); and Lokuei or luokuishu (Chinese) is one of the most popular indigenous
leafy vegetables in the Philippines. Originally from India, it is usually found in settled
areas, in hedges, old cultivated areas throughout the Philippines. It is extensively grown
in market gardens and home gardens and is being sold even in supermarkets in Visayas
and Mindanao. It is also cultivated in tropical Asia, Africa and the Malaya (DTI,
PCCARD and DOST, 2009).
Its leaves are somewhat fleshy, ovate or heart-shaped. The fruit is fleshy and stalkless,
which turn purple when mature. The young stems, shoots, and leaves are usually
blanched. The edible species Basellarubra has red flowers and bright purple-red stem
while Basella alba, which is more popular, has green leaves and stems (DTI, PCCARD
and DOST, 2009). Alugbati production in 2006 was 32,303 tons from 2,482 hectares. It is
grown almost anywhere, but major producers were Iloilo, Zamboangadel Norte and
Negros Oriental (Bureau of Agricultural Statistics, 2006).

Varieties
There are three common types of alugbati: Basellaalba with green stern and oval to
almost round leaves; Basellarubra with red stems and green, oval to round leaves; and a
third type, which is a hybrid of the two. The Institute of Plant Breeding of the University
of the Philippines Los Baos (IPB-UPLB) has released two stopgap varieties in 1981
through its Germplasm Registration and Release Office: the red-stemmed Pulahan and
the green-stemmed Luntian.

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Uses and Nutritional Value
Alugbatihas a pleasant, mild spinach flavor that some may find earthy. It is slimy when
overcooked, which makes it an excellent thickening agent in soups and stews. The
purplish dye from the ripe fruit is used is used as food color and as rouge for the face. The
cooked roots are used to treat diarrhea, while cooked leaves and stems are used as
laxative. The flowers are used as antidote for poison. A paste of the root is used as a
rubefacient or applied to swellings. A paste of the leaves is applied externally to treat
boils.
Per 100 grams edible portion, alugbati leaves contain the following:

Properties Amount
Water (g) 92.5
Energy (kcal) 23.0
Protein (g) 2.0
Fat (g) 0.3
Carbohydrates (g) 3.0
Crude Fiber (g) 0.9
Ash (g) 2.2
Calcium (mg) 128.0
Phosphorous (mg) 40.0
Iron (mg) 4.9
Beta-carotene (g) 2735.0
Vitamin A (RE-g) 456.0
Thiamine (mg) 0.04
Riboflavin (mg) 0.12
Niacin (mg) 0.50
Ascorbic acid (mg) 89.0

Source: The Philippine Food Composition Tables . Food and Nutrition Research
Institute- Department of Science and Technology (FNRI-DOST)

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Pansit-pansitan
The pansit-pansitan (Peperomia Pellucida) is an herb also known as ulasiman-bato,
olasiman-ihalas andtangon -tangon in the Philippines. It belongs to the family
Piperaceae, comprising of about 5 genera and 1,400 species. The genus
Peperomiarepresents nearly half of the Piperaceae. Peperomiapellucida herb can be
commonly found in many South American countries, and in Asia. The plant grows 15 to
45 cm, its shiny light-green leaves are succulent, well-spaced, and heart shaped. This herb
thrives inloose, humid soils under the shade of trees, especially during rainy seasons, (dos
Santoset al., 2001).

Uses and Nutritional Value

Peperomiapellucida has been used for treating multitude of disease likeabdominal pain,
gout, headache, renal disorders, acne, and abscess. It has been used insalads or as cooked
vegetable to help in the treatment of rheumatic joint pain (Khan and Omoloso, 2002).
There are numerous chemical investigations, primarily focusing on the essentialoils of the
plant, one study identified 71 compounds from the essential oils of piperaceaespecies
with Sesquiterpenes was found to be the major constituent. Cartotol was themajor
hydroxylatedsesquiterpene in the chemical analysis of P. pellucida. Flavonoids,
phytosterols, arylpropanoids, substituted styrenes, and a dimeric ArC2 compound
orpellucidin A has been isolated. These compounds have a documented anti-
inflammatory, chemotherapeutic, and analgesic properties found in P. pellucida in crude
form (dosSantos et al., 2001).
Peperomiapellucida is one of the 10 recommended herbal medicines promoted bythe
Department of Health (DoH). This herb particularly used to treat gout and arthritic
conditions, this is alsobeing advocated by the Philippine medicinal plant website, (DoH).
The leaves and stalk of pansit-pansitan are edible. It can be harvested, washed and eaten
as fresh salad. Taken as a salad, pansit-pansitan helps relive rheumatic pains and gout. An
infusion or decoction (boil 1 cup of leaves/stem in 2 cups of water) can also be made and
taken orally - 1 cup in the morning and another cup in the evening. It can be used as facial
rinse for complexion problems. It is also good for kidney problems as it cleanses the
kidneys (dos Santos et al., 2001).

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 Per 100 grams of edible portion of pansit-pansitanor ulasimangbato, it contains the
following:

Properties Amount
Water (g) 97.2
Energy (kcal) 11.00
Protein (g) 0.5
Fat (g) 0.5
Carbohydrates (g) 1.1
Crude fiber (g) 0.7
Ash (g) 0.7
Calcium (mg) 94.0
Phosphorous (mg) 13.0
Iron (mg) 4.3
Beta-carotene (g) 1250.0
Vitamin A (RE-g) 208.0
Thiamin (mg) 0.01
Niacin (mg) 0.1
Ascorbic acid (mg) 2.0

Source: The Philippine Food Composition Tables. Food and Nutrition Research
Institute- Department of Science and Technology (FNRI-DOST)
Pako
Pakois part of the Athyrium genus and its scientific name is Athyriumesculentum.It is
known as linguda in northern India, referring to the curled fronds. It is an edible fern
found throughout Asia and Oceania. It is probably the most commonly consumed fern
(Kagyung et al., 2010)
Itis a terrestrial fern with a creeping rhizome and stout black roots on the undersurface.
The rootstocks are stout, the caudex erect, woody thickened, bearing many blank, wiry
roots, and the tip clothed with brown linear scales. The stipes are green and somewhat
smooth, 20 to 50 cm long. The fronds are 2- or 3- pinnate, 50 to 80 cm long, about half as
wide as long. The pinnules are lanceolate, 2 to 3 cm long and rather coarsely toothed. The
sori are superficial, arranged in pairs on the side of the veins, or veinlets (DENR, 2003).
Pako is a characteristic plant on gravel bars and banks of swift streams. It is widely
distributed in the Philippines. It is propagated vegetatively and by spores (DENR, 2003).

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Uses and Nutritional Value
The young fronds of this fern are much desired and are eaten in all parts of the country,
either raw or cooked. They are used as a leafy vegetable, or as an ingredient in salads or
stews and they are even pickled.Pako is a fair source of calcium, a very excellent source
of phosphorous and a good source of iron and vitamin B (DENR, 2003).
Decoction of the rhizomes and young leaves, simple or sugared, used for hemoptysis and
coughs. In India, boiled young fronds taken with boiled rice as vegetables for laxative
effect. In gardening, wiry roots sold as "osmunda roots" for growing orchids, esp.
Cattleyas. Mature fronds used as fodder in livestock.
Per 100 grams edible portion, pako leaves contain the following:

Properties Amount
Water (g) 89.9
Energy (kcal) 44.0
Protein (g) 3.8
Fat (g) 1.7
Carbohydrates (g) 3.3
Crude Fiber (g) 1.3
Ash (g) 1.3
Calcium (mg) 36.0
Phosphorous (mg) 76.0
Iron (mg) 3.0
Beta-carotene (g) 3100.0
Vitamin A (RE-g) 517.0
Riboflavin (mg) 0.1
Niacin (mg) 1.9
Ascorbic acid (mg) 10.0

Source: The Philippine Food Composition Tables (1997). Food and Nutrition
Research Institute- Department of Science and Technology (FNRI-DOST)

Vitamin A as an Essential Nutrient for Human Health

Promoting dietary change to improve vitamin A intake has been recommended as a
feasible long-term strategy in combating vitamin A deficiency (VAD) among humans
(WHO, 1994).
Vitamin A is a fat-soluble vitamin and an essential micronutrient for humans, because the
body cannot produce it (Tompson et al., 2005). According to Hands (2000), vitamin A
comprises a large family of fat-soluble compounds, including retinoids (animal foods)

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and carotenoids (plant foods).There are three active forms of vitamin A in the body,
namely retinol, retinal and retinoic acid. These are collectively known as retinoids
(Tompson et al., 2005; Ensminger et al., 1999).
Vitamin A is essential for the health and well-being of an individual and performs many
essential functions in the human body. It helps to keep all the cells on the inner and outer
surface of the body healthy so that it is difficult for microorganisms to enter the body.
Vitamin A also plays a major overall role in the bodys immune system. The eyes need
vitamin A in order to function properly, to maintain their health, and to see in dim light.
Thus, vitamin A plays an importan role in maintaining good eyesight (Tompson et al.,
2005; Ensminger et al., 1999; Hands, 2000; Reddy, 1999). Vitamin A can be obtained
from foods naturally rich in vitamin A, pro-vitamin A, vitamin A supplements and foods
fortified with vitamin A (WHO, 1994; Faber et al., 2001).
Vitamin A is needed by the human body for many physiologically important functions,
the most obvious deficiency symptom being blindness, preceded by night blindness (XN)
and Bitot's spots (X1B). These and other ocular manifestations are termed xerophthalmia
or "dry eye". Exophthalmia affects2.8 to 3 million children under five years of age.
Vitamin A is also of great importance for growth and development of bone tissue, normal
function of skinand mucous membranes, normal reproductive health and in the immune
defense (Ross, 1992). The non-ocular manifestations are largely hidden from view and do
not provide a ready basis for specific clinical diagnosis. However, subclinical deficiency
affects an estimated 251 million children under five years of age. The results of a meta-
analysis of studies performed on vitamin A supplementation and young child mortality
concluded that improving a low to marginal vitamin A status will reduce the risk of death
due to infectious diseases by 23% (Beaton et al., 1993).

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CHAPTER THREE
About Culinary Arts

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3.1 What is Culinary Arts
Culinary arts is a prominent part of American history and culture not to mention an
important and exciting career around the world. If youve been asking yourself what is
culinary arts, then you are in the right place. In the following article, we will explain what
is involved in culinary arts and why it may be the perfect degree for you!
You may have asked yourself at one time or another, exactly what is culinary arts? The
word culinary is defined by the FreeDictionary.com as of or relating to a kitchen or to
cookery while art is described as "human effort to imitate, supplement, alter, or
counteract the work of nature." Put these two words together and you start to see that the
culinary arts really involves creating something unique and beautiful and something that
is completely edible! It is called culinary arts for a reason, not just anyone can create
delicious and inventive masterpieces. The culinary arts have been continuously growing
in popularity and as a result, more and more international students are beginning to
realize the value of pursuing this career path.

When you think about what is culinary arts, you should think of the things you love to
eat. If you are a culinarian (or chef) then you can decide what your ingredients will be!
There are specific cooking methods and techniques to learn, but its up to a chef to decide
which methods to use and the overall appearance and taste of the dish. They can create
fusions between different types of cuisines, or something that is completely unique. When
someone is earning a culinary arts degree they will have the chance to learn about all
these different possibilities.

International students who choose to study the culinary arts will have a chance to learn
about contemporary and classic culinary techniques and cooking methods. Usually the
learning style associated with a culinary arts degree involves a combination of theoretical
classroom instruction and hands-on laboratory work. So not only will you learn about and
discuss the preparation of dishes, but you'll learn how to make them yourself. For those
students who want to pursue managerial positions within the field, learning how to be a
leader and use effective communication skills can be very helpful, because most people in
the culinary arts work in a team-oriented kitchen environment.

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If you really want to earn a culinary arts degree in the USA, perhaps its best to know the
origin and history first. One of the first American cooking schools was founded in
Boston, in the late 1800's. In 1929 the American Culinary Federation (ACF) was founded
and became the biggest group of the U.S.'s most prominent chefs. The mission of the
ACF is to help professional chefs through development resources, and make a positive
difference for culinarians through education, apprenticeship, and certification. After
World War II culinary education was in high-demand. Soon televised cooking shows
became very popular. Famous chefs such as James Beard, Julia Child, and Madeleine
Kamman became household names and culinary icons. James Beard, known as the
grandfather of American gastronomy, had a cooking show and founded a cooking school,
teaching American cuisine preparation for more than 30 years. Later on people became
interested in learning about international dishes, and at the time French cuisine was the
very best. Julia Child hosted a show called, The French Chef, wherein she taught viewers
how to cook French cuisine. Her show and cookbooks were considered groundbreaking
and ended up generating a lot of public interest in the culinary arts as a career. Madeleine
Kamman opened a French cooking school called, Modern Gourmet, in Massachusetts.
Kamman was from France and blended French cooking standards with American
ingredients, the result was an entirely new culinary world to be explored and exploited.
People began realizing the possibilities and opportunities the culinary arts presented and
began taking advantage of them. After the Culinary Institute of American was founded
more and more career-oriented cooking schools were opened in the United States.
Nowadays we have the FoodNetwork, and celebrity chefs like Wolfgang Puck and Emeril
Legasse to look to for new culinary ideas and inspiration, but its safe to say that the
humble beginnings of culinary arts education has definitely developed into a huge
exciting industry full of many career opportunities.
Now that you understand what is culinary arts, you can see why the USA is the perfect
place to study it: the culinary arts is a prominent part of American culture and history
and international students can use the blend of international cuisines to make flavors all
their own. Since the first cooking school was founded in the USA the culinary arts has
been growing in popularity and demand. There are many different learning possibilities
for international students all over the USA, with so many culinary schools in existence
you won't run out of options!

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3.2 History of Culinary
Culinary History Culinary schools are one of the fastest-growing educational sectors in
the United States, and the history of this relatively new program of study is as varied as
the food service industry itself. Before organized cooking schools were founded in the
U.S., individual professionals dedicate their life's work to teaching others how to cooks.
One of the first American cooking schools of note was the Boston Cooking School, which
not only taught students to cook, but also taught instructors how to teach the culinary arts.
One Boston Cooking School student of note, Fannie Farmer, began teaching after
graduation and eventually became the school\u2019s principal. She later published The
Boston Cooking School Cookbook in 1896. The book presented a nouvelle approach in
cooking instruction, stressing the importance of accuracy in recipes and ingredient
measurements. Before this time, measuring was done by the pinch and handful;
Farmer\u2019s book continues to serve as a valid resource and remains in print today.
Founded in 1929, the American Culinary Federation (ACF) became an assemblage of
prominent U.S. chefs\u2019 clubs. Members benefit from many the professional
development resources of the ACF, and its mission remains to make a positive difference
for culinarians through education, apprenticeship, and certification, while creating a
fraternal bond of respect and integrity among culinarians everywhere. The 1940s was an
important period for culinary education in the United Sates. As the post-war economy
boomed, so, too, did cooking schools. One noteworthy culinary figure during this period
was American culinarian, James Beard, who began teaching via televised broadcasts in
1946. He later opened a cooking school at his Greenwich Village home, and instructed in
American cooking for more than 30 years. Mr. Beard later became known as the
grandfather of American gastronomy, and his former residence is now serves as
headquarters for the James Beard Foundation. This non-profit foundation for lovers and
students of the culinary arts works to celebrate the country's culinary artists, provides
scholarships and educational opportunities, serves as a resource for the industry, and
offers members the opportunity to enjoy the delights of fine dining. The same year of
James Beard's cooking show debut, the Culinary Institute of America (CIA) was founded.
The first career-oriented cooking school in the United States, the CIA is presently
situation in Hyde Park, New York, where, annually, over 6,000 culinary professionals
partake in continuing education courses to update and expand their professional
knowledge. Next on the televised instructional cooking scene was Julia Child. Beginning

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in 1963, her show, The French Chef, taught viewers how to cook French cuisine (and
soon went on to win both the prestigious George Foster Peabody and Emmy awards).
Both her show and cooking books were considered groundbreaking work and generated
significant public interest in the culinary arts as a career choice. Her works remain a
standard guide for the culinary community today.

3.3 Nature Of Work

A career in culinary arts is an exciting one that allows you to indulge in your passion
for food by giving you the freedom to create. There are a variety of positions within
the field that suit what you like to do, whether it be cooking, creating recipes, or
managing food facilities.
Some restaurant jobs include:
Chefs- create menus, decide on restaurant theme, prepare food, manage
employees, market restaurant, oversee customer relations, and maintain
established contacts and vendors
Garde managers - produce cold food items like salads
Line cooks - help cooks with a specific duty
Patisseriers - create pastries and baked goods
Prep cooks - assemble, decorate, and garnish all prepared foods
Sous-chefs - assist the head chef plan and supervise daily kitchen operations
Some non restaurant culinary jobs include:
Food scientists apply scientific and engineering principles in research,
development, production technology, quality control, packaging, processing
and utilization of food
Food stylists - arrange foods for photo shoots for magazines, newspapers,
books, and for commercial videos
Institution/ cafeteria cooks prepare large amounts of foods for schools,
businesses, hospitals, etc
Private household cooks plan and prepare meals, cleans and organizes
kitchen, buys groceries, and may serve meals

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Culinarians also have the flexibility to work in the location of their choice. There are
positions available within hotels, resorts, cruise ships, schools, private homes,
restaurants, corporations and much more. You can choose where to work based on
your personal preferences.
Becoming a chef is highly competitive. Even with the large growth in the restaurant
and food industry, being the best of the best requires impeccable skills and years of
experience working in primary-level positions and moving up

3.4 TRAINING
In order to get a career in this field it is important to complete a training or educational
program in culinary arts. These educational programs teach you all about ingredients and
cooking techniques from around the world. You will also learn about cleaning, sanitation,
table setting, management, and of course food preparation. Classes are typically one to
two hours of lecture and hands-on practice. In an average day, you will probably spend at
least four hours with hands-on cooking.
There are several factors to consider when choosing a culinary school. You must
determine what type of culinary arts education you would like to receive, how long you
want to train for, whether you want to earn a certificate or a diploma, and ultimately what
your career goals are.
If you are unsure what you specifically want to focus on in culinary arts, several programs
offer a broad range of courses to get you familiarized in all aspects of culinary arts.
Most cooking schools offer career placement services for their students which can be
invaluable when looking for a job. Make sure you check out what career opportunities
your future school will offer to be proficient in the field.
For those of you who have already obtained a cosmetology license, you may be interested
in taking online courses in cosmetology to keep you current on the latest techniques in the
industry. There are a vast variety of programs that offer online courses with the
convenience of taking them where you want, when you want, and at what speed you
want. If you are a beginner in cosmetology taking classes with hands on experience is the
best. Online cosmetology schools are directed toward more advanced and experienced
cosmetologists.

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3.5 EDUCATION
The cost of culinary school depends on what type of educational program and school you
would like to go to. Below is a chart of the annual average costs of culinary school based
on the type of institution.
Institution Costs (annually)
Community College $2000 -$5000
Culinary Institute $7000- $36,000
Public University $3,000-$18,000
Private University $14,000- $45,000
For those of you with hectic lifestyles or no time to attend class, online courses in
culinary arts may be for you. There are a vast amount of programs that offer online
courses with the convenience of taking them where you want, when you want, and at
what speed you want.

Online courses are best if you are learning to cook for fun or recreational purposes, rather
than training for a competitive career in cooking. If an employer sees that you acquired
your culinary certification or degree online, they will be much more critical about your
technique and actual skill level compared to those who attended classes.

3.6 JOB OUTLOOK

Now is the time to get involved with a career in culinary arts. The restaurant industry is
booming and cuisine personnel are needed more than ever to fill vacant positions. Those
with proper training an education will have the most success when applying to high
paying jobs. According to the US Bureau of Labor Statistics the number of jobs in
culinary arts is projected to increase 11% in the next six years.

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 CHAPTER FOUR
Technology in Culinary Arts

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4.1 Hands-On Learning
The Culinary Arts Technology concentration provides a solid foundation in the methods
and science of cooking through exposure to classical, American, and international cuisine,
as well as the art of baking and pastries. Special emphasis is placed on culinary tools,
equipment, techniques, and specialty ingredients. The heart of the Culinary Arts
Technology program is hands-on lab instruction by a chef instructor in a commercial
kitchen. All students must wear appropriate chef's uniforms for all lab classes, and must
follow the rules of a safe kitchen by arriving for class in a clean, well-groomed manner.
Students will have and be responsible for their tool/knife kit, and will be given full access
to a variety of commercial kitchen equipment including convection ovens, commercial
ranges, large-scale mixers, pizza/stone ovens, steamers, pasta rollers, warmers, ice-cream
makers, and more. Successful completion of of the 2-year program leads to an Associate
of Applied Science degree in Culinary Arts. In addition, students completing this program
will be eligible to obtain ServSafe Sanitation certification from the National Restaurant
Association.
Career-tech field opens new opportunity for adult student.
Industry Partnerships
1. Mangia Bene Inc. Restaurant Mgmt. Group
BRAVO!
Broad Street
Sal & Mookies
SoulCity Hospitality
2. EatHere Brands
Babalu
Table 100
Interim
3. Hal & Mals (scholarship opportunity)
4. Chic-Fil-A
5. Sonic
6. Waffle House
7. Valley Services (Nationwide)
8. Ruths Chris
9. Yellowstone National Park

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4.2 Master Noodle Chef
Dinner and a show take on a new meaning at Mr. Chow in Beverly Hills, California.
These specially trained noodle ninjas take center stage to bounce and twist pasta dough to
make hand-pulled Beijing noodles for the restaurants signature noodle dish.

Potter
You wont find coffee cups or butter dishes like those at Herons in Cary, North Carolina
anywhere else. Thats because Ben Owen III works under guidance from executive chef
Steven Greene to handcrafts bespoke pieces for the restaurant.
Charcutier
You could call him the meat master. From hot dogs to tourtes, head charcutier Vivien
Lallement makes an array of charcuterie products for Daniel Bouluds New York City
restaurants, including Bar Boulud and DBGB.
Beekeeper
Theyre beekeepin real at Apis in Spicewood, Texas. Chef Taylor Hall doubles as a
beekeeper, overseeing the 20 hives on-site that provide honey for the restaurant.
Florist
Kinships co-owner Celia Laurent spends several hours every week deciding
composition, color scheme, and creation of the floral arrangements for the Washington,
D.C. restaurant. She hones in on sturdier species that can withstand the temperature
changes in the restaurant and steers clear of flowers that have a strong fragrance, which
might clash with the guests dining experience.

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4.3 Restaurants and Charity Events: 8 Dos and Donts for Doing Good
It seems like restaurants and charity events are a perfect match because these days, there
always seems to be a chef presence at every fundraiser. Because hospitality professionals
live (and work) by the Danny Meyer mantra of find a way to say yes, they tend to get hit
up for donations and are asked to participate in charity events more than all other types of
businesses combined. Participating in events and donating to charity can give your
restaurant exposure to new audiences and foster good will, but it can also be a drain on
resources. So how do you choose which charity events to align with and where to donate?
We checked in with restaurateurs around the country to learn what works for them.

Do participate in charity events for the right reasons.

Ian Duke owner of Union Cantina and Southampton Social Club says Make sure you
remember that the event is both an opportunity to help a charity but also a great
opportunity to promote your brand.
On the flipside, Dave Renzella, Partner, RMD Group which includes Rustic
Root and Don Chido cautions, Dont do charity for the wrong reasons: to gain PR
exposure or because you consider it something you have to do. Its always nice to gain
exposure for your venue by getting involved in a charity, but that should be considered
the icing on the cake. Above all, its important to stay focused on whats truly important
and thats the cause.
Do choose a charity that relates to your business and your values.
Culinary manager Mary Goeldner who works closely with chef Daniel Boulud (whose
many restaurants includes Caf Boulud) mentions Citymeals on Wheels and says
The most important part of selecting a charity or participating in a charity event is
making sure that charity or event is centrally important to your restaurant or your team.
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Gianfranco Sorrentino, owner of Il Gattopardo Group which includes Il Gattopardo in
New York City focuses on the causes his restaurant group believes in, including cancer,
childrens organizations, and Italian causes.
Do support local charities.
Jeff Shull, general manager of Cannon + Belle, says that since his restaurant prides itself
on supporting local farms, distilleries, and breweries its only natural that they focus on
charities and events that are based in their hometown of Austin and support their local
community.
Renzella echoes his support for local saying, Were passionate about doing the most
good for the people closest to us, literally and figuratively. Thats why were involved in
local charities that support the San Diego service industry and the people that touch our
lives every day our co-workers, our neighbors, and our community.
Jason Villafana at Cabo Wabo Cantina puts it this way: Restaurants by their nature are a
part of the community, so its important to support the community that supports you. Las
Vegas is a military town, so much of their charitable work is tied to the military. They
also support the University of Nevada, Las Vegas, which has an excellent hospitality
program. He also notes, Many of the people who are the backbone of the Las Vegas
Strip are UNLV graduates.
Do extend hospitality.
Pete Sittnick, Managing Partner at Waterbar & EPIC Steak, says, Waterbar and EPIC
recognize the importance of helping others to be successful because it aligns with our
spirit of hospitality and doing things the right way.

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4.4 5 Tips for Working with Restaurant Stages from Chefs Gabriel
Kreuther + Luigi Petrocelli
Since the early days of the kitchen brigade system and toques, stagiaires, or interns, have
been part of fine dining kitchens, helping chefs and line cooks execute prep for dishes
while learning how to work in a professional environment. Today, stagiaires still function
under the same premise: inexperienced cooks get an opportunity to sharpen their skills by
working in a kitchen with more experienced chefs. The mention of interns or stages can
make someone recall a story about peeling potatoes or carrots in a basement for hours on
end, but for chefs who see interns as a part of a healthy kitchen environment and want to
make sure that theyre offering young cooks as much as theyre getting in return, theres
more to working with restaurant stages.
Gabriel Kreuther, chef and owner of the fine dining restaurant in Manhattan that bears
his name, says that at any given time, his restaurant kitchen works with four interns. We
have two for the morning/lunch shift and two for the dinner shift, he explains. Pastry
would have their own stages, usually one per shift that want to specialize in sweets or
pastry and chocolate work. At Hearth, chef Luigi Petrocelli and his team work with
one stage at a time and make sure that stages are incorporated into the team culture. We
are not a giant kitchen and its easy for them to feel a part of the team.
The stagiaire and chef relationship can be beneficial to both parties if both are clear about
what is expected and whats allowed. Here, chef Kreuther and chef Petrocelli share what
theyve learned about working with interns and what advice they have for other chefs on
how to build an internship program that works for your kitchen.
Think about what you want them to walk away with.
The key to working with interns or stages is to understand that you have an opportunity to
help a young cook learn specific skills and that means dedicating the time to working
with them in your kitchen. I want them to see that in this industry and that we all care
deeply about what we do, and each other, Petrocelli says.
For Kreuther, its about giving young cooks a first-hand view of the hard work that it
takes to make it in the restaurant industry. I want to provide a true insight on what our
industry is like, he says. I want to show the importance of respect, organization,
timeliness, teamwork, and cleanliness.

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CHAPTER FIVE
Conclusion

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5.1 Conclusion
Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as
something related to, or connected with, cooking. A culinarion is a person working in the
culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef.
Culinary artists are responsible for skilfully preparing meals that are as pleasing to the
palate as to the eye. They are required to have a knowledge of the science of food and an
understanding of diet and nutrition. They work primarily in restaurants, delicatessens,
hospitals and other institutions. Kitchen conditions vary depending on the type of
business, restaurant, nursing home, etc. Meanwhile, In mathematics, particularly
differential geometry, a geodesic is a generalization of the notion of a "straight line" to
"curved spaces". The term "geodesic" comes from geodesy, the science of measuring the
size and shape of Earth; in the original sense, a geodesic was the shortest route between
two points on the Earth's surface, namely, a segment of a great circle. The term has been
generalized to include measurements in much more general mathematical spaces; for
example, in graph theory, one might consider a geodesic between two vertices/nodes of a
graph.

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5.2 References

1. Indeed.com, Culinary Arts Salaries, [Online document], 2009. [cited 2009 Aug
28], Available HTTP:
http://www.indeed.com/salary?q1=culinary+arts&l1=&tm=1.
2. Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook
Handbook, Food Service, [Online document], 2008-09. [cited Aug 28],
Available HTTP: http://www.bls.gov/oco/ ocos024.htm#earnings.
3. Allculinaryschools.com, Culinary Arts Program, 2014, [cited 2014 Aug 28],
Available HTTP: http://www.allculinaryschools.com.
4. Cookingschools101.com, Culinary Careers, [Online document], 2009. [cited
2009 Aug 28],
5. www.google.com
6. www.wikipedia.com

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