Course Description

PROSTART I— This basic course from the National Restaurant Association introduces students into the world of professional cooking. Basic communication skills, safety and sanitation, food preparation, meal planning, and other topics are taught in this beginning course.

PROSTART II—Students will continue to be trained for employment in restaurants. The basic skills taught in ProStart I will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. Prerequisite: Food and Nutrition I and II are recommended

Core Standards of the Course

Standard 1 Students will discuss the importance of human relations in obtaining and
sustaining an employment situation.

Standard 2 Students will discuss the importance of good customer relations.

Standard 3 Students will discuss and explain the importance of sanitation.

Standard 4 Students will consistently implement safety guidelines.

Standard 5 Students will identify pieces of food service equipment, utensils, and knives.

Standard 6 Students will explore the facets of food production.

Standard 7 Students will list nutritional needs of individuals and the basics of menu/meal
planning.

Standard 8 Students will identify food service costs by applying their knowledge of
equivalents, recipe adjustment, and calculating the costs for serving and menu
requirements.

Standard 9 Students will discuss the importance of human relations and communication in
obtaining and sustaining an employment situation.

Standard 10 Students will use proper sanitation techniques and safety procedures.

Standard 11 Students will discuss the history of food service.

Standard 12 Students will discuss the role of potatoes and grains in the food service industry.

Standard 13 Students will describe the lodging/travel industry history and explain the role of tourism in the hospitality industry.

Standard 14 Students will describe various types of meal service and appropriate use of
dining utensils and table settings.

Standard 15 Students will discuss and prepare desserts and baked goods.

Standard 16 Students will discuss and incorporate information regarding menus, marketing, inventory control, and standard accounting practices.

Standard 17 Students will identify the use and care of meat, poultry, and seafood.

Standard 18 Students will discuss, prepare and present a quality stock(s), soup(s), and
sauce(s).