Skip to Main Content
Canvas
MyBaker
BakerMail
IT Help
Library Help
Ask Us
APA Help
Campus Library Info.
ARC Homepage
Library Resources
Articles & Databases
Books & Ebooks
Videos
Baker College
Research Guides
Library Resources
Research Guides
Culinary Arts
CUL 2210: Purchasing and Product Identification
Food-Service Industry
CUL 2210: Purchasing and Product Identification
Introduction to CUL 2210
Food-Service Industry
History of
Standards of Professionalism
Sanitation and Safety
Helpful Food Information
Operational Ethics Paper
Help
APA
This link opens in a new window
Research Help
Writing Guide
This link opens in a new window
History of
Influential Chefs
Culinary Equipment
Kitchen Organization
Culinary Styles
Influential Chefs Throughout History
James Beard
Jean Anthelme Brillat-Savarin
Marie-Antoine Carême
Joyce Chen
Julia Childs
Maestro Martino of Como
Auguste Escoffier
François Pierre La Varenne
Dione Lucas
Guillaume Tirel (Taillevent)
Bartolomeo Scappi
Alexis Soyer
Alexis Soyer's Gastronomic Symposium of All Nations
Alexis Soyer: Victorian Celebrity Chef
American Masters: James Beard Playlist
Escoffier : The King of Chefs
La Carême de la Carême.
Canned Food: Where did it come from? | Stuff of Genius
Evolution of Refrigerators | The Henry Ford's Innovation Nation
The Microwave: Where did it come from? | Stuff of Genius
This Socialite Hated Washing Dishes So Much That She Invented the Automated Dishwasher
Why Exploding Fridges Were So Common In The Edwardian Era | Hidden Killers | Absolute History
Kitchen Roles
Chef Executif or Executive chef
Chef de Cuisine
Sous chef de Cuisine
Chef de partie
Roundsman/Relief chef or Tournant
Commis chef
Demi-Chefr
Stagiaine
Marmiton or porter
Plongeur or Escuelerie
Aboyeur
Station Positions
Butcher (
boucher
)
Entrée preparer (
entremétier
)
Soup chef (
potager
)
Vegetable chef (
légumier
)
Pastry chef (
pâtissier
)
Baker (
boulanger
)
Sauté chef (
saucier
)
Fish chef (
poissonnier
)
Pantry chef (
garde manger)
Roast chef (
rôtisseur
)
Grill chef (
grillardin
)
Fry chef (
friturier
)
Escoffier's Brigade System - The First Master Chef: Michel Roux on Escoffier
Understanding the Kitchen Brigade: 16 Common Kitchen Roles
What is the kitchen brigade system?
Haute or Grande cuisine
Fast Food
Fusion
Molecular Gastronomy
Note-by-note
Nouvelle cuisine
Assessing the long-term impact of the molecular gastronomy movement on haute cuisine
Blended Cuisines: A fusion of global flavours.
The French and Their Nouvelle Cuisine
French gastronomy: The origins of haute cuisine
Note-by-Note Cooking : The Future of Food
Why Food Trucks Are Taking Over America | National Geographic
Standards of Professionalism
American Culinary Federation Code of Professional Ethics
Development of occupations in the new entrepreneurial working life situation: an example of a chef’s profession
PRIDE, PASSION AND PROFESSIONALISM.
PROFESSIONALISM IN THE KITCHEN: ESSENTIAL TO ANY CULINARY CAREER
US BLS Occupational Outlook Handbook: Chefs and Head Cooks
<<
Previous:
Introduction to CUL 2210
Next:
Sanitation and Safety >>