The document provides an introduction to culinary arts. It defines key terms like culinary, culinary arts, and culinary artist. A culinary artist is a skilled person who prepares meals and menus with consideration for diet and nutrition. Cuisine refers to the characteristic cooking practices associated with a particular culture. The history of culinary arts in outlined, noting the first cooking schools in the 1800s in Boston and the influential chefs and books that helped establish culinary arts as a profession in America in the following centuries. The document also explains the kitchen brigade system used in professional kitchens to delegate specialized responsibilities among kitchen staff.

1. THECULINARYARTS
AnIntroduction

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

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 style of
characteristic
cooking practices and
often associated with a
traditions
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. Historyof 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 MerritFarmer 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.
GeorgesAuguste Escoffier(1846-1935)
He is also a famous chef; he is father of
modern classical cuisine. He organized large-
scale 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
delegate’s
system
responsibilities to different
individuals who specialize in
certain tasks.

10. Thank You