WHAT IS A CULINARY DEPARTMENT?
Culinary is an art, in which culinary/food preparation means “related to cook or preparation of food”, food preparation, presentation of food, usually in terms of meals. People working in this field commonly called “Chefs” or “Cooks”.
SKILL LEVELS
The preceding discussion is necessarily general because there are numerous sorts of kitchen organizations. Titles vary also. The responsibilities of the worker called the second cook, for instance, aren’t necessarily equivalent in every establishment. Escoffier’s standardized system has evolved in many directions. One title that’s often misunderstood and far abused is a chef. The general public tends to ask anyone with a white hat as a chef, and other people who wish to cook for guests in their homes ask themselves as amateur chefs. Strictly speaking, the term chef is reserved for one who is responsible for a kitchen or a neighborhood of a kitchen. The word chef is French for “chief” or “head.”Studying this book won’t cause you to a chef. The title must be earned by experience not only in preparing food but also in managing staff and in planning production. New cooks who want to advance in their careers know they need to always use the word chef with respect. Skills required of food production personnel vary not only with the work level but also with the establishment and therefore the quiet food prepared. The director of a hospital kitchen and therefore the head chef during a luxury restaurant need different skills. The skills needed by a short-order cook during a cafe aren’t precisely the same as those needed by a production worker during a school cafeteria. Nevertheless, we will group skills into three general categories.