Exploration should include

investigating historically significant chefs and their accomplishments, including Marie-Antoine Carême, Georges Auguste Escoffier and the brigade de cuisine (kitchen brigade), Julia Child, and James Beard
discussing the role of non-Europeans in culinary history
creating a timeline of the growth of culinary arts and food service operations in the United States
researching historically significant entrepreneurs and their influence on the food service industry in the United States (e.g., Thomas Keller, Alice Waters, Lee Jones).

Process/Skill Questions:

Thinking

Why is it important to understand the early history of culinary arts?
Who is Escoffier, and what were his contributions to the development of the modern food service industry?
What is the kitchen brigade system? How does it relate to culinary arts today?
What trends are developing in the industry today?

Communication

Leadership

What resources can assist in learning about the early days of the food service industry?
What leadership traits are shared by many famous chefs and food service entrepreneurs? What can one learn by studying their successes and failures?
Why would one correct a team member in a kitchen brigade system?
How does cooperation among the brigade members contribute to the quality of the food product?

Management