Grande cuisine is a food preparation style that blends characteristics of two or more types of cuisines.

Marie Antoine Careme was one of the first chefs to standardize recipes, cooking methods and techniques.

Auguste Escoffier classified sauces into 5 main categories, known as the “sister sauces”.

Avant Garde cuisine is a food preparation style where food is abstract and manipulated.

Classical cuisine is a food preparation style where the use of fresh ingredients and refined preparation techniques are emphasized.

The kitchen brigade system helped set up a chain of command, and bring order to the kitchen.

New American cuisine is a food preparation style that emphasizes the use of locally grown foods native to Europe.

Customer service job positions require personnel to provide service to the customer, and are usually referred to ‘front-of-the-house’ jobs.

Management positions require personnel to prepare or handle food prior to customer service.

Education and training is helpful when trying to achieve a successful foodservice career.

Farm to Table cuisine is a food preparation style that focuses on using locally grown food and supporting the local economy.

This type of dining environment makes the patron feel like they are in a different time or place. For example, Rainforest Cafe

This type of dining environment features cafeteria style operation of a limited menu. For example, LCHS.

This type of dining environment focuses on good food at reasonable prices. For example, Chili's

This type of dining environment serves food that is beautifully presented, and cooked to perfection. For example, Alexander's Steakhouse

This type of dining environment, isn't exactly an environment! It is a food service operation that brings prepared meals and service staff to a client’s location, like a wedding.

This type of dining environment offers prepared and wrapped foods across counters or through a drive up window.

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