Commercial Cooking 10, 20, 30

(a)	Discuss the circumstances that led to the creation of the food service industry at the time of the French Revolution.
(b)	Discuss historical (e.g., King Henry IV, Antonin Carême and Auguste Escoffier) and contemporary (e.g., food network, convenience food, food blogs and fast food) influences on the food service industry.
(c)	Examine how current food service industry terminology is based on terminology (e.g., sous chef) and practices (e.g., brigade system) used at the time of the French Revolution.
(d)	Differentiate between a classic kitchen brigade system (e.g., chef de cuisine, chef de partie, saucier, garde-manger and pâtissier) and a modern (e.g., executive chef, sous-chef, line cook and pastry chef) kitchen brigade.
(e)	Identify the duties of common back-of-the-house (e.g., executive chef, sous chef, station chef and line cook) and front-of-the-house (e.g., maitre d’, server and food runner) roles in food service operations.
(f)	Research the effects of technological developments (e.g., tools, electricity, electronics and computers) on the food service industry.
(g)	Examine how innovative technologies (e.g., food preservation and storage techniques), consumer concerns (e.g., food safety and nutrition) and new foods (e.g., convenience foods) influence the modern food service industry.
(h)	Identify the types of establishments (e.g., institutional kitchens, work camps, hotels, hospitals, bakeries, home-based and mobile food vendors) related to employment opportunities in the food service industry.
(i)	Discuss the role of the food service industry in the community.
(j)	Examine cultural, economic, technological, social and environmental factors that influence the food service industry in Saskatchewan.
(k)	Describe how current food trends impact the food service industry.

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