 CHANGING THE STUDENT BODY AND CHANGING TO A STUDENT CULINARY

ORGANIZATION “CHEF DE PARTIE”. BY NEXT SEM

CHEF DE PARTIE – A CHEF THAT CREATES

A Chef De Partie, station chef, or line cook, is a chef in charge of a particular area of

production in a restaurant. In large kitchens, each chef de partie might have several
cooks or assistants. In most kitchens, however, the chef de partie is the only worker in
that department.

- MEMBERSHIP FEE – EVERY 6 MONTHS FOR T-SHIRTS WHICH CAN BE SOLD

FOR FUNDS TO BENEFIT GROUP. NEW T- SHIRT DESIGN EVERY 6 MONTHS.
THE MEMBERSHIP WILL BE LIFETIME.
- A MONTHLY CHEF CONNECTS PROGRAM.
- MONITORING “I WATCH YOUR BACK”
- GROUP MEETING/BONDING EVERY 2 WEEKS. INCLUDING EDUCATIONAL
FIELD TRIPS ONCE A YEAR (WOFEX) JOINING THE COMPETITION.
- CULINARY MARKETING EVENTS TO BE ORGANIZED EVERY 2 MONTHS
FALLING EVERY SECOND WEEKEND (SATURDAY)
- SPORTS FEST ORGANIZED FUN RUN, AEROBICS, ….ETC.. ONCE A YEAR
- * Eventually a gym activity at least once a week. Solicit for gym equipment
in school. A small gym in school.
- CREATING FOUNDATIONS
- DONATED BY “CHEF de PARTIE BATCH OF”. LAWN CHAIRS/TABLES, LIGHT
FIXTURE…. ETC.
- CULINARY AND PETS -
- OWNERS OF A LONEY HEART – FOR SINGLES/ W/O LOVELIFE.
- REGISTER THE GROUP NAME/COPYRIGHT

Should there be pledge/initiation ???

This will be voluntary basis.