Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Syllabus written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.
Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.
The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.
Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.
This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.
1 Food Safety: Introduction to Personal Hygiene
2 Food Safety: Introduction to Water Quality
3 Food Safety: Introduction to Product Contamination Control
4 Food Safety: Introduction to Pest Control
5 Food Safety: Introduction to Control of Food Hazards- General and Specific
6 Food Safety: Introduction to Control of Food Hazards- Allergens
7 Food Safety: Introduction to Incident Management
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
Approximately 55 short videos (approximately 2-5 minutes each) where each of the foundational cooking methods or principles typically covered in a theory class are demonstrated.
Foundational Cooking Methods with Michael Frigm was made possible by the Academic Senate for California Community Colleges. Additional support is provided by Cosumnes River College and the Los Rios Community College District
This work is licensed under a Creative Commons Attribution 4.0 International License.
Peer Reviewer Note: Wood cutting boards and tools were used in these videos to provide contrast and better show detail, in a commercial setting, wood is not typically used. In these videos the host wore a watch, depending on your local health department regulations this may or may not be allowed.
Files available here: https://drive.google.com/drive/folders/1us8Vp4HVPHe6LGelc968faIICpVokbeu
Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."
This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.
This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.
This book has been prepared for students studying hospitality management in the School of Hospitality Management at The Pennsylvania State University. Thanks to content contributions from Kimberly Cooper, Beth Mincemoyer Egan, Mitchell Lawson, Jean Pierre Ranjeva, George Ruth, and the TLT – Open Educational Resources staff.
Section 1 - Introduction to the Industry
Chapter 1 - Food Service in the Hospitality Industry
Chapter 2 - Introduction: Revenue and Expense
Chapter 3 - Sales History and Forecasting
Section 2 - Menus and Recipes
Chapter 4 - Menus
Chapter 5 - Process HACCP for Recipes
Chapter 6 - Standardized Recipes
Chapter 7 - Recipe and Menu Costing
Chapter 8 - Menu and Recipe Pricing
Chapter 9 - Menu Analysis (Engineering)
Section 3 - Managing Procurement and Food Production
Chapter 10 - Managing Inventory Control and Procurement
Chapter 11 - Managing Food and Beverage Production
Section 4 - Managing & Controlling Operating Expenses
Chapter 12 - Analyzing and Managing Food & Beverage Expense
Chapter 13 - Managing Labor Costs
Chapter 14 - Managing and Controlling Other Expenses
Section 5 - Planning for Profitable Business
Chapter 15 - Cost-volume Profit (CVP) Analysis and Break-Even Point
Chapter 16 - Developing and Analyzing the Budget
Section 6 - Guest Services
Chapter 17 - Managing Guest Services