glencoe culinary essentials chapter 4 becoming a culinary professional 1 contents chapter 4 becoming...

80
Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional Section 4.1 Employability Skills Section 4.2 Seeking Employment Section 4.3 On the Job

Upload: malcolm-french

Post on 12-Jan-2016

259 views

Category:

Documents


6 download

TRANSCRIPT

Page 1: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1

Contents

Chapter 4 Becoming a Culinary Professional

Section 4.1 Employability Skills

Section 4.2 Seeking Employment

Section 4.3 On the Job

Page 2: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

2

• To be employed in the foodservice industry, you must draw on skills that help you find and keep a job.

Section 4.1 Employability Skills

Page 3: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

3

Content Vocabulary Academic Vocabularycalculate

make change

active listening

distraction

work ethic

responsibility

flexibility

quality

compensate

honesty

reliable

teamwork

commitment

leadership

resource

prioritize

Page 4: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

4

• Math Skills• Most foodservice workers will need to know

how to make change.

Sharpen Your Basic Skills

make changeTo count back the correct amount of change to a customer from the money he or she has paid for a check.

Page 5: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

5

• Listening and Speaking Skills • Practice active listening during

conversations and when on the phone.

Sharpen Your Basic Skills

The skill of paying attention and interacting with the speaker.

active listening

Page 6: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

6

• Reading Skills • Read ingredient

labels, equipment manuals, menus.

• Writing Skills • Communicate with

co-workers and customers.

Sharpen Your Basic Skills

Page 7: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

7

• Developing a good work ethic leads to success in your career.

Work Ethic

work ethicA personal commitment to doing your very best as part of the team.

Page 8: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

8

• Qualities that make a good work ethic:• responsibility• flexibility

Work Ethic

responsibilityYour ability to be aware of what a particular situation demands of you.

flexibilityThe ability to adapt willingly to changing circumstances.

Page 9: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

9

• Qualities that make a good work ethic: • honesty• reliability

Work Ethic

honestyWhen you are truthful and loyal in your words and actions.

reliableWhen other people can count on you to do what you say you will do.

Page 10: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

10

• Qualities that make a good work ethic:• teamwork• commitment to quality, and excellence

Work Ethic

teamworkLearning to effectively communicate, resolve conflicts, and develop negotiation skills.

commitmentThe dedication that you show to doing something.

Page 11: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

11

• Employers expect leadership skills in their employees.

Leadership Skills

leadershipThe ability to motivate others to cooperate in doing a common task.

Page 12: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

12

• Leadership Organizations • Family, Career and Community

Leaders of America (FCCLA) • SkillsUSA

Leadership Skills

Page 13: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

13

• Key resources: • time• energy• money• things• people

Leadership Skills

resourceThe raw material with which you do your work.

How do you effectively use key resources in your daily life?

Page 14: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

14

• Learn how to seek and apply for a job in the foodservice industry.

Section 4.2 Seeking Employment

Page 15: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

15

Content Vocabulary Academic Vocabularynetworking

trade publication

employment agency

job lead

résumé

job application

job portfolio

job interview

keyword

suitable

nature

Page 16: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

16

• Find job openings through: • newspaper ads, networking, Internet and

telephone leads

Find Foodservice Employment

networkingMaking use of all of your personal connections to reach your career goals.

Page 17: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

17

• Find job openings through: • professional organizations,

trade publications, employment agencies

Find Foodservice Employment

trade publicationA magazine or newsletter produced by and for members of the foodservice industry.

employment agencyA business that put employers in touch with potential employees.

Page 18: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

18

• You will need a résumé and will be asked to fill out a job application when you apply for a job.

Find Foodservice Employment

résuméA summary of your career objectives, work experience, job qualifications, education, and training.

job applicationA form that employers use to collect personal information and previous work experience from job applicants.

Page 19: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

19

• Prepare a job portfolio:• résumé, letter of application, letter of

reference, list of references, health record, and a copy of your Social Security card

Find Foodservice Employment

job portfolioA collection of papers and samples that can be given to a potential employer.

Page 20: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

20

• During the Interview:

• wear appropriate clothing • be prompt and courteous• shake hands, make eye contact, speak

clearly, use good manners

The Interview Process

Page 21: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

21

• After the Interview:• send a thank-you letter• follow up• review the session

• If You are Offered the Job: • accept the offer, ask for time to consider, or

turn down the job offer

The Interview Process

Page 22: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

22

• Employees have certain guaranteed rights. • Employees also have responsibilities to

their employer. • If you work well, you may gain opportunities

for advancement.

Section 4.3 On the Job

Page 23: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

23

Content Vocabulary Academic Vocabularyevaluation

initiative

workers’ compensation

repetitive stress injury

minimum wage

compensatory time

labor union

discrimination

outline

field

probation

empathy

ethics

gross pay

deduction

net pay

tip

benefits

Page 24: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

24

• Employee Responsibilities• be on time, use work time responsibly,

follow the rules, work safely

Rights and Responsibilities

Page 25: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

25

• Job advancement: • more responsibilities• move to another job• begin your own

business

• Two qualities to help you advance are initiative and the desire to learn.

Rights and Responsibilities

initiativeThe energy required to begin new tasks and see them through.

Page 26: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

26

• Employer Responsibilities • pay you no less than minimum wage • supply what you need to do the job• eliminate discrimination

Rights and Responsibilities

minimum wageThe lowest hourly amount a worker can earn.

discriminationUnfair treatment based on age, gender, race, ethnicity, religion, physical appearance, disability, or other factors.

Page 27: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

27

• Employer Responsibilities • provide safe working conditions • provide financial help through

workers’ compensation

Rights and Responsibilities

workers’ compensationInsurance that pays medical expenses and lost wages if you are injured on the job.

Page 28: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

28

• Employees and employers must display ethical behavior on the job.

Rights and Responsibilities

ethicsYour internal guidelines to distinguish right from wrong.

How can you show ethical behavior at school and at home?

Page 29: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

29

• When you accept a job, you trade your skills and efforts for wages and benefits.

• Benefits may include insurance, paid vacations, and savings plans.

Wages and Benefits

benefitsServices or payments provided by an employer in addition to wages.

Page 30: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

30

• Your pay is subject to deductions for taxes, insurance, and other fees.

• Some workers earn tips, which need to be reported as earned money.

Wages and Benefits

tipA small bonus payment from a customer as a reward for excellent service.

deductionThe money withheld from your gross pay for taxes, insurance, and other fees.

Page 31: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

31

Chapter Summary

Section 4.1Employability Skills• Basic employment skills for the foodservice

industry include math, reading, writing, speaking, and listening skills.

Page 32: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

32

Chapter Summary

Section 4.2Seeking Employment• There are many ways to find jobs in the

foodservice industry. • Prepare a job portfolio to submit to potential

employers.

Page 33: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

33

Chapter Summary

Section 4.3On the Job• Employers and employees have certain rights

and responsibilities in the workplace. • If you work well, then there will be opportunities

for advancement.

Page 34: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

34

ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.

Page 35: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

35

Show Definition

To work with numbers. Trabajar con números.

calculate calcular

Page 36: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

36

Show Definition

To count back the correct amount of change to a customer from the money he or she has paid for a check.

Contar la cantidad correcta que hay que devolverle a un cliente que ha dado dinero para pagar una cuenta.

make change dar cambio

Page 37: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

37

Show Definition

The skill of paying attention and interacting with the speaker.

La habilidad de prestar atención e interactuar con quien habla.

active listening escuchar atentamente

Page 38: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

38

Show Definition

Something that turns your attention to something else.

Algo que te llama la atención a otra cosa.

distraction distracción

Page 39: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

39

Show Definition

A personal commitment to doing your very best as part of the team.

Compromiso personal de dar lo mejor de uno cuando es parte de un equipo de trabajo.

work ethic ética de trabajo

Page 40: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

40

Show Definition

Your ability to be aware of what a particular situation demands of you.

La capacidad de ser consciente de lo que te exige una situación en particular.

responsibility responsabilidad

Page 41: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

41

Show Definition

The ability to adapt willingly to changing circumstances.

La habilidad de adaptarse voluntariamente a circunstancias cambiantes.

flexibility flexibilidad

Page 42: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

42

Show Definition

When you are truthful and loyal in your words and actions.

Cuando dices la verdad y eres leal a tus palabras y acciones.

honesty honestidad

Page 43: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

43

Show Definition

When other people can count on you to do what you say you will do.

Cuando otras personas pueden contar con que harás lo que dices.

reliable confiable

Page 44: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

44

Show Definition

Learning to effectively communicate, resolve conflicts, and develop negotiation skills.

Aprender a comunicarse eficazmente, resolver conflictos y desarrollar habilidades de negociación.

teamwork trabajar en equipo

Page 45: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

45

Show Definition

The dedication that you show to doing something.

La dedicación que demuestras al hacer algo.

commitment compromiso

Page 46: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

46

Show Definition

The ability to motivate others to cooperate in doing a common task.

La capacidad de motivar a otros a colaborar en una tarea común.

leadership liderazgo

Page 47: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

47

Show Definition

The raw material with which you do your work.

La materia prima con la que haces tu trabajo.

resource recurso

Page 48: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

48

Show Definition

Put things in order of importance.

Poner las cosas en orden de importancia.

prioritize priorizar

Page 49: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

49

Show Definition

Making use of all of your personal connections to reach your career goals.

Hacer uso de todos tus contactos personales para alcanzar objetivos profesionales.

networking establecer contactos

Page 50: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

50

Show Definition

A magazine or newsletter produced by and for members of the foodservice industry.

Una revista o un boletín informativo producido por y para los miembros de la industria de alimentos.

trade publication publicación de laindustria

Page 51: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

51

Show Definition

A business that put employers in touch with potential employees.

Una empresa que pone en contacto los empleadores con personas que buscan trabajo.

employment agency agencia de empleos

Page 52: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

52

Show Definition

Possible employment opportunity.

Oportunidad potencial de empleo.

job lead oportunidad de trabajo

Page 53: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

53

Show Definition

A summary of your career objectives, work experience, job qualifications, education, and training.

Un resumen de tus objetivos de trabajo, experiencia laboral, aptitudes, historial académico y capacitación.

résumé currículum (vitae)

Page 54: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

54

Show Definition

A form that employers use to collect personal information and previous work experience from job applicants.

Formulario que los empleadores utilizan para recopilar información personal y experiencia laboral de las personas que solicitan empleo.

job application solicitud de empleo

Page 55: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

55

Show Definition

A collection of papers and samples that can be given to a potential employer.

Una colección de documentos y muestras que se puede dar a un posible empleador.

job portfolio cartera de presentación

Page 56: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

56

Show Definition

A formal meeting between you and your potential employer.

Una reunión formal entre tú y tu posible empleador.

job interview entrevista de trabajo

Page 57: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

57

Show Definition

A word that makes it easier for employers to search for important information.

Una palabra que les facilita a los empleadores buscar información importante.

keyword palabra clave

Page 58: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

58

Show Definition

A report of how well you perform your duties, and what you can do to improve.

Un informe de qué tan bien realizas tus funciones, y cómo puedes mejorar.

evaluation evaluación

Page 59: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

59

Show Definition

The energy required to begin new tasks and see them through.

La energía necesaria para comenzar nuevas tareas y llevarlas a cabo.

initiative iniciativa

Page 60: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

60

Show Definition

Insurance that pays medical expenses and lost wages if you are injured on the job.

Seguro que paga los gastos médicos y el salario de una persona que ha sufrido un accidente en el trabajo.

workers’ indemnización laboral compensation

Page 61: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

61

Show Definition

An injury that can happen to employees who must perform the same motions over and over.

Una lesión que le puede suceder a los trabajadores que deben realizar los mismos movimientos una y otra vez.

repetitive stress lesiones por estrés injury repetitivo

Page 62: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

62

Show Definition

The lowest hourly amount a worker can earn.

La menor cantidad que un trabajador puede ganar por hora.

minimum wage salario mínimo

Page 63: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

63

Show Definition

Paid time off to reimburse workers for overtime.

Tiempo libre pagado para reembolsar a los trabajadores por las horas extras.

compensatory time tiempo compensatorio

Page 64: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

64

Show Definition

An organization of workers in a similar field.

Una organización de trabajadores en un mismo campo de trabajo.

labor union sindicato

Page 65: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

65

Show Definition

Unfair treatment based on age, gender, race, ethnicity, religion, physical appearance, disability, or other factors.

Un trato injusto por motivos de edad, género, raza, etnia, religión, apariencia física, incapacidad u otros factores.

discrimination discriminación

Page 66: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

66

Show Definition

A short period of time when you first start work that gives your employer a chance to monitor your job performance closely.

Un corto periodo de tiempo cuando empiezas a trabajar durante el cualtu empleador puede seguir de cerca tu rendimiento en el trabajo.

probation periodo de prueba

Page 67: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

67

Show Definition

The skill of thinking about what it would be like in another’s place.

La habilidad de pensar acerca de cómo sería estar en la situación de otro.

empathy empatía

Page 68: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

68

Show Definition

Your internal guidelines to distinguish right from wrong.

Tus normas personales para distinguir entre lo correcto y lo incorrecto.

ethics ética

Page 69: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

69

Show Definition

The total amount of money you are paid for working.

La cantidad total de dinero que se paga por trabajar.

gross pay salario bruto

Page 70: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

70

Show Definition

The money withheld from your gross pay for taxes, insurance, and other fees.

El dinero que se deduce del salario neto para los impuestos, el seguro y otros pagos.

deduction deducción

Page 71: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

71

Show Definition

The amount of money you actually receive after deductions.

La cantidad de dinero que recibes después de las deducciones.

net pay salario neto

Page 72: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

72

Show Definition

A small bonus payment from a customer as a reward for excellent service.

Un pequeño pago extra de un cliente como recompensa por un servicio excelente.

tip propina

Page 73: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

73

Show Definition

Services or payments provided by an employer in addition to wages.

Servicios o pagos dados por el empleador además del salario.

benefits prestaciones

Page 74: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

74

Show Definition

Distinguishing characteristics.

Características distintivas.

qualities cualidades

Page 75: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

75

Show Definition

Make up for the lack of something.

Dar algo por la falta o la pérdida de otra cosa.

compensate compensar

Page 76: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

76

Show Definition

Having the right qualifications.

Que tiene las aptitudes correctas.

suitable adecuado

Page 77: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

77

Show Definition

Basic structure. Estructura básica.

nature naturaleza

Page 78: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

78

Show Definition

To describe in a basic way.

Describir en una forma básica.

outline bosquejar

Page 79: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional

Chapter 4 Becoming a Culinary Professional

79

Show Definition

Line of work. Clase de trabajo.

field campo

Page 80: Glencoe Culinary Essentials Chapter 4 Becoming a Culinary Professional 1 Contents Chapter 4 Becoming a Culinary Professional  Section 4.1 Employability

End of

Chapter 4Becoming a Culinary Professional