The document provides an introduction to the culinary arts. It defines culinary arts as the art of preparing food and discusses key related terms like culinary, culinarian, and cuisine. The history of culinary arts in outlined, noting the opening of early cooking schools in the 1800s in Boston and the influential works of chefs and writers who helped establish and popularize American cuisine. Major developments include the French cuisine being introduced to American society by Julia Child in the 1960s and the founding of the Culinary Institute of America in 1946, the first culinary school to offer career-based cooking courses.

1. THE CULINARY ARTS
An Introduction

2. CULINARY ARTS
 It’s the art of preparing cook
food, also notorious as the
table of food.
What is Culinary
CULINARY
 Define as something correlated
to or connected with cooking.
CULINARION
 A person working in the culinary
arts.

3. CULINARIAN
 A person working in a food
and beverage industry
knows as cook or chef.
CULINARY ARTISTS
 A skilful person preparing
meal or menu preparation
and diet and nutrition.

4. CUISINE
Is a characteristic style of
cooking practices and traditions
often associated with a specific
culture. Cuisines are often named
after the geographic areas or
regions that they originate from. A
cuisine is primarily influenced by
the ingredients that are available
locally or through trade.

5. History of CULINARY ARTS

6. .
1800 first cooking school in Boston was
teaching the art of American cooking
1896 The first cookbook ever published was
written by Fannie Merrit Farmer in
1946 James Beard, who is also recognized
as father of the American cuisine, held
regular cooking classes on the art of
American cooking

7. 1960 The French cuisine was brought to life
in the American society by Julia Child
The Culinary Institute of America (CIA) was
founded and was the first culinary school to
hold career-based courses on the art of
cooking. Location was in the campus of Yale
University in Connecticut.
1972 Move in New York. But before the CIA
was established, this learning method was a
traditional course in Europe.

8. Marie-AntoineCarême
she
traces
the
modern field of culinary arts and its roots
back, she wrote about food, recipes and
menu planning drew the art of food creation
into the modern era.
Georges Auguste Escoffier (1846-1935)
He is also a famous chef; he is father of
modern classical cuisine. He organized largescale kitchens into what's now known as the
kitchen brigade.

9. . Brigade
de cuisine (French)
kitchen brigade
is a system of hierarchy
found in restaurants and
hotels employing extensive
staff, commonly referred to as
"kitchen staff”.
This structured team
system
delegate’s
responsibilities
to
different
individuals who specialize in
certain tasks.

10. Thank You