Commercial Cooking 10, 20, 30
Examine historical influences on the modern food service industry.
Indicators for this outcome
| (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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