Food Studies Standards of Professionalism in the Food

Positive Traits for Success • The emphasis in food service education is often on

1. Positive Attitude Toward the Job • • • Quick Efficient Neat Safe Take

2. Staying Power • physical and mental stamina is a requirement • good health

3. Ability To Work With People • Teamwork is required • Cooperation with fellow

4. Eagerness to Learn • There is more to learn about cooking than you

5. Experience • One of America’s most respected chefs has said, “You don’t really

6. Dedication To Quality • The only distinction worth making is that between well

7. Good Understanding of Basics • Experimentation and innovation are the order of the

Questions 1. 2. 3. 4. 5. List seven positive traits an individual should have

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Food Studies Standards of Professionalism in the Food Service Industry

Positive Traits for Success • The emphasis in food service education is often on learning a set of skills. • In many ways, attitude can be more important than skills. • With a good attitude, you can learn skills and overcome difficulties

1. Positive Attitude Toward the Job • • • Quick Efficient Neat Safe Take pride in work Work is something to be proud of

2. Staying Power • physical and mental stamina is a requirement • good health • ability to work hard • IT IS HARD WORK!

3. Ability To Work With People • Teamwork is required • Cooperation with fellow workers is essential • Able to take direction

4. Eagerness to Learn • There is more to learn about cooking than you will learn in your entire lifetime.

5. Experience • One of America’s most respected chefs has said, “You don’t really know how to cook a dish until you have done it a thousand times. ”

6. Dedication To Quality • The only distinction worth making is that between well prepared food and poorly prepared food. • High quality does not necessarily mean high price. • To produce quality food, you have to want to, it isn’t enough to know how.

7. Good Understanding of Basics • Experimentation and innovation are the order of the day. • To innovate you have to know where you are starting from, that is, you must have a thorough knowledge of the basic skills.

Questions 1. 2. 3. 4. 5. List seven positive traits an individual should have to succeed as a professional in food service and preparation. Explain how a positive attitude in class lab work (food preparation) will be evident. Specifically address quickness, efficiency, neatness and safety during a cooking lab. What do you think the chef mentioned earlier meant when he said you have to make a dish a thousand times? Is it necessary to use expensive ingredients to produce quality food? Why or why not? Why do you think that it is important to have a professional attitude toward food preparation education right now (in high school)?