Introduction to the Foodservice Industry
Course Outline

Course Fee: $25
ACF Approved CEH: 4 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

This is an exciting time to begin a career in foodservice. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson.

The growth of the foodservice industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well.

Unfortunately, many people see only the glamorous side of foodservice and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success.

This course is the first in a series of fundamentals based courses offered here at chefcertification.com. This course gives you an overview of the history of the foodservice industry, kitchen organization and the tools and equipment used in professional kitchens.


Course Objectives/Program Outline

Module One - The Foodservice Industry

Learning Objectives:

  • Name and describe four major developments that significantly changed the foodservice industry in the twentieth century.
  • Identify seven major stations in a classical kitchen.
  • Explain how the size and type of an operation influence the organization of the modern kitchen.
  • Identify and describe three skill levels of food production personnel.
  • Identify eight behavioral characteristics foodservice workers should develop and maintain to achieve the highest standards of professionalism.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Tools and Equipment

Learning Objectives:

  • Identify the do's and don’ts associated with the safe and efficient use of standard kitchen equipment.
  • Explore the different types of processing, holding and storage equipment.
  • Illustrate the parts of a knife, the different types of knives and their variety of uses.
  • Describe and identify measuring devices, hand tools, and small equipment.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • What new resources did you find in the study of the content?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course