INTRODUCTI

ON
IN
COOKERY
COOKERY
Is the term referring to
the act of preparing food with
the application of heat.
However, it is the one and the
same as Culinary arts as
defined as a “chemical
process” mixing of
ingredients; the application
and withdrawal of heat to raw
ingredients to make it more
easily digestible, platable and
safe for human consumption.
CULINARY ARTS
Related to cooking, is the art of
preparation and presentation of food
usually in the form of meals or a dish.
People working in this field especially in
establishments such as restaurants and
hotels are commonly called “chefs” or
“cooks”. Table manners are sometimes
referred to as culinary art. Expert Chefs
are required to have knowledge of food
science, nutrition, and diet and they are
responsible for preparing meals that are
aesthecally pleasing to the eye as well
as to the plate. The culinary arts is said
to be the only medium of art which
stimulates all five senses
COOKERY
Cooking is fun but we need to learn the
basic principle behind the simple dishes we
taste before we learn to innovative recipes.
Understanding the methods of heat transfer,
techniques in cooking foods, awareness on
the use of different herbs and spices,
availability of ingredients locally and
internationally are some of the requirements
to be a successful food expert.
COOKERY
Cooking is not just placing raw food
over a fires and everything is ready
without understanding the reaction of
heat on food, combination of tastes or
flavors and the materials of the
cookware made of is really that
important in achieving your goal of
tender stews, coagulated milk or eggs.
HOW IS THE
HEAT
TRANSFER?
Food is said to
be cooked or
heat transfer by:
1.Conduction
2.Convection
3.Radiation
HOW IS THE HEAT TRANSFER?

Conduction
Is a heat transfer through direct contact.
When cooking over the stove, the heat
from the flame or electric grill is applied
directly to the frying pan. This means that
the flat surface of the pan is sufficiently is
hot enough to cook it properly
HOW IS THE HEAT TRANSFER?

Convection
Is a heat transfer through a fluid. The fluid can be
liquid or gas and in the case of a convection oven,
the fluid we care about is air. An oven is a confined
area that gets hot by flames or electric coils. The
air inside is warmed to a desired temperature and
as a result, cook the foods from all directions. This
methods of heat transfer is responsible for pizzas,
cakes and other baked products.
HOW IS THE HEAT TRANSFER?

Radiation
Is a transfer of heat using electromagnetic
radiation which are very weak and not
hot. This oven works by spinning water,
fats, sugars and oils inside the food. This
causes friction, which then heats the
foods and cooks it from the inside.
CAREER OPPORTUNITIES
People who have the passion and dedication to food industry
have worked hard to achieve the title of the chef by enrolling
in short courses and even to a fourth-year course. Training
in food industry is possible in most countries around the
world. Like any other field of work, as we want to work in
food industry, each one has its own path of achieving his/her
goal and grow from the rank. Some people in this field did
not finish a formal training but gained their skills through
experience. However, they achieve the title through hard-
work, patience and perseverance through the years.
The overall hierarchy of a career in the Culinary Arts
industry is generally as follows:
CAREER
OPPORTUNITIES
1.Table Busser
(Busboy)
-person who works
mainly in the dining
area of the food
service establishment.
People in this position
are responsible for
cleaning tables in
CAREER
OPPORTUNITIES
2. Maitre d’hotel
(Host or Hostess)
person who greets of
a restaurant, manage
table setting and takes
guest to their tables.
This person frequently
takes the initial drinks
order prior to the server
first arriving at their
table.
CAREER
OPPORTUNITIES
3. Table Server
(Waiter/Waitress)
Someone who
takes food and
beverages orders
from the guests,
relays the order to
the kitchen staff and
takes the food to the
table.
CAREER
OPPORTUNITIES
4. Bartender
Person
responsible for
mixing
beverages,
typically
alcoholic and
CAREER
OPPORTUNITIES
5. Dishwasher
Person who washes
dirty dishes and makes
them clean, sanitary,
and available for re-use
to serve more diners.
This person also
sometimes takes the
responsibilities of a
CAREER
OPPORTUNITIES
6. Prep Cook
Person who processes
food prior to service time.
Responsibilities include
making sauces, cutting
and peeling vegetables,
baking bread and other
things which are either
time consuming or most
economical to prepare in
CAREER
OPPORTUNITIES
7. Line Cook
Person who
prepares food at the
time of service.
Responsibilities
including processing
food to order in a
timely manner.
CAREER
OPPORTUNITIES
8. Sous Chef/Under
Chef
Person who works as
an intermediary between
the Chef or Kitchen
Manager and the cooking
staff. This person often
also works as a Line Cook
and control the production
of food to ensure it means
established standards.
CAREER
OPPORTUNITIES
9. Kitchen Manager
Person who
supervises the entire
kitchen operation of an
establishment. This
person typically
manages scheduling
and personnel
maintaining inventory,
the cost of food,
CAREER
OPPORTUNITIES
10. Chef/Chief Cook
Person who has earned
a Culinary Arts Degree and
who makes the Culinary
decisions of a restaurant
such as a menu recipe,
adjustment, plating and
more. This is one of the
highest-ranking position in
a food establishment and
the highest ranking in the
Culinary Arts world.
CAREER
OPPORTUNITIES
11. General Manager
Person who runs the
entire restaurant/food
establishment. He/she is
responsible for managing
staffs of a restaurant,
maintaining a budget and
ensuring established
standards are maintained
and procedures are
adhered to.
The kitchen brigade
-is a hierarchical organizational
system for a professional kitchen,
dividing tasks among specialized
roles to improve efficiency and
consistency, while kitchen
organization refers to the broader
practice of arranging tools,
equipment, and workspaces to
achieve smooth and safe operations.
The Kitchen Brigade System: Roles and Responsibilities
Executive Chef: The most senior role, responsible for the entire
kitchen's operation, menu planning, and strategic business
decisions.
Sous Chef: The second-in-command, assisting the Chef de
Cuisine, managing line cooks, and handling inventory and
scheduling.
Kitchen Manager: Person who supervises the entire kitchen
operation of an establishment.
Pastry Chef: Responsible for desserts, baked goods, and
pastries.
Butcher: Prepares and handles meat, poultry, and seafood.
The Kitchen Brigade System: Roles and Responsibilities
Garde Manger (Pantry Chef): Prepares cold dishes, salads, and
appetizers.
Sauce Chef: Specializes in making and perfecting sauces.
Chef de Partie (Line Cook): Manages specific stations in the
kitchen, such as sauces, vegetables, or fish.
Commis Chef: A junior position responsible for daily preparation
tasks and duties assigned at a station
Dishwasher/Steward: Cleans and maintains dishes, tools, and
equipment.
Banquet Chef: plans, prepares, and executes food for large-scale
events like weddings and conferences, overseeing menu
development, kitchen staff, and inventory to ensure high-quality
food and service.
USES OF KITCHEN TOOLS,
EQUIPMENT AND
PARAPHERNALIA
Any cook should be familiar
with the correct kitchen tools,
equipment, and paraphernalia
and they are made of different
materials, and has certain
advantages and disadvantages.
The cooking requires specific
tools, equipment and
paraphernalia for proper &
efficient preparation of food.
Every tool and equipment are
designed for a specific function in
the kitchen.
COOKING MATERIALS
COOKING
MATERIALS
COOKING
MATERIALS
KITCHEN
TOOLS
KITCHEN TOOLS
KITCHEN TOOLS
KITCHEN TOOLS
KITCHEN TOOLS
KITCHEN TOOLS
KITCHEN TOOLS
MEASURING
TOOLS
KITCHEN
EQUIPMENT
STOVE
KITCHEN
EQUIPMENT
 COURSE TOPIC/OUTLINE:
QUARTER 1
LESSON 1. Entrepreneurship in Culinary
LESSON 2. Food Safety and Sanitation
LESSON 3. Mise en Place, Measurement and Tools
LESSON 4. Food Presentation and Packaging
QUARTER 2
LESSON 5. Appetizer/ Hors d’ Oeuvre
LESSON 6. Salads and Dressing
LESSON 7. Sandwiches
LESSON 8. Desserts
COURSE TOPIC/OUTLINE:
QUARTER 3
LESSON 9. Prepare Egg Dishes
LESSON 10. Starches and Cereal Dishes
LESSON 11. Vegetables
LESSON 12. Fish and Shellfish
QUARTER 4
LESSON 13. Stocks, Sauces and Soups
LESSON 14. Poultry and Game
LESSON 15. Meat
Thank
you!!!
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