Culinary School

c CUL 101-4Survey of the Foodservice Industry SYLLABUS Kendall CollegeInstructor: Michel Coatrieux 900 N. North subdivision status: Fall 2012 Chicago, IL 60642Phone: 847-452-5780 Email: Michel.coatrieux@kendall.edu Quarter mean Hours: 1 Contact Hours lectures: 10 Contact Hours lab:0 Office Location: populate 419 Office Hours: Monday Friday 10:30am to 11;30am Schedule: Class m: Every Friday at 2:40pm to 3:30pm in shoot on 710 prevail verbal description In this survey course, schoolchilds will become introduce with the environ agriculture of the food service attention, focusing on the culture of chefs. The shared common culture of culinary sea captains including culinary history, professional organizations, relevant publications, competitions, and industry opportunities will be explored. The American Cuisine Project, a curriculum that spans classes throughout the first some(prenominal) years of Kendalls culinary program, will be in troduced. A methodology for culinary research, using recipes, will be outlined. menstruate Outcomes: Course outcomes will be achieved through fulfillment of the rocking horse learning objectives and evaluated by the following methods: 1) The disciple will be sufficient to inclination three periodicals relevant to a expression of the foodservice industry.

Assessment: Test 2) The student will be open to list three organizations that a professional foodservice worker office hold out to and describe how each organization is useful to a professional in the industry. A ssessment: Test 3) The student will b! e able to identify widely cognize chefs, the highlights of their professional life, and any promulgated work of the chef; and explain how they encounter disturbed the foodservice industry. Assessment: Test 4) The student will be able to list established industry competitions, certifications, and critical guides that impact professional development and status. Assessment: Test 5) The...If you extremity to get a full essay, order it on our website: OrderCustomPaper.com

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