The art of preparing, cooking, presenting and serving food.

• Food Service

• Culinary Arts

• Hospitality

• Cuisine

Works with payroll, food-cost, personnel management, menu creation, and essentially everything that happens in the kitchen falls within their scope of responsibility.

• Cook

• Sous Chef

• Executive Chef

• Senior Chef

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

• Cook

• Sous Chef

• Executive Chef

• Senior Chef

Assigned one menu specialty in which they excel. They direct the prep work of kitchen staff and assistant cooks in their area.

• Cook

• Sous Chef

• Executive Chef

• Senior Chef

Trained to master forms of food preparation, and usually takes close direction from a chef.

• Cook

• Sous Chef

• Executive Chef

• Senior Chef

The business of making and serving prepared food and drink.

• Food Service

• Hospitality

• Culinary Arts

• Cuisine

Welcoming guests and satisfying their needs.

• Cuisine

• Food Service

• Culinary Arts

• Hospitality

French word for "kitchen," but in English it means a style of cooking.

• Cuisine

• Mise en Place

• Contamination

• Cross-Contamination

French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

• Cuisine

• Mise en Place

• Contamination

• Cross-Contamination

Bacteria and microorganisms that live and breed in the food we eat.

• Cuisine

• Mise en Place

• Contamination

• Cross-Contamination