Chapter 5 The Professional Chef 73
14. Speaking. Find a communication activity
online that demonstrates some aspect of
communication discussed in this chapter.
Adapt the activity if necessary to fit your
audience and location. Lead the class
through the activity. Following the activity,
lead the class in a discussion about what
was learned during the exercise.
15. Reading. Read a short biography of a well-
known leader whom you admire. Identify three
qualities that made that person an effective
leader. Which of those qualities might be effec-
tive for a chef leading a large kitchen team?
16. Speaking. Research to learn about different
types of stress such as positive stress
(eustress) and harmful stress (distress).
Prepare an informative presentation for
your classmates explaining different types
of stress, the body’s response to it, possible
health effects, and ways to effectively deal
with stress. Use digital media to enhance
understanding and provide interest.
17. CTE Career Readiness Practice. Imagine it
is five years in the future and you are starting
your first full-time job. Your new employer is a
national restaurant chain, and you know the
work is fast-paced and demanding. You have
watched some family members and friends
suffer the effects of workplace stress on their
health and wellness over the years. Your goal
is to maintain health and wellness by devel-
oping a plan for handling workplace stress.
Investigate and evaluate the resources on
the National Institute for Occupational Safety
and Health link on the Centers for Disease
Control (CDC) website. Then write your plan
for preventing job stress.
Critical Thinking
18. Analyze. Select an individual whom you
respect and admire. Describe how he or she
displays professionalism in his or her chosen
field.
19. Evaluate. Appraise the professional culinary
organizations discussed in this chapter. Write a
brief paper explaining their purposes and how
they benefit the industry and its professionals.
20. Identify. To discover the impact of a posi-
tive attitude, observe your friends, family,
teachers, students, and employees and
customers at the supermarket or mall for
a few days. Make notes of instances of
both positive and negative attitudes you
observe. Next to each instance, indicate how
people responded to one another. For those
instances of negative attitude, describe how
the same situation could have been handled
with a positive attitude.
Technology
Use the Internet to research culinary profes-
sional organizations listed in this chapter. Which
of these organizations would you most likely join
and why? How does the organization you chose
promote professionalism? Does that organization
have any activities for students or apprentices?
How does the organization’s website (design,
ease of use, etc.) reflect its message?
Teamwork
Working in a small group, select a problem that
arises frequently in class. Use the problem-
solving steps discussed in this chapter to find a
solution. Document how the group arrived at the
solution and a brief evaluation of how well the
process worked. Present your results in class.
Chef’s E-portfolio
Career Plan
Upload your career plan that you developed in
activity #13. Ask your instructor where to save
your file. This could be on the school’s network
or a flash drive of your own. Name your portfolio
document FirstnameLastname_Portfolio Ch#.
docx (i.e., JohnSmith_PortfolioCh05.docx).