Culinary Arts/ProStart

2011 ProStart Invitational Management Team

p style=”text-align:center;”>Ms. L. Durand, Instructor

The Culinary Arts ProStart program is a pioneering School-to-Career program written by The Educational Foundation of the National Restaurant Association that introduces high school juniors and seniors to careers in food service and teaches them the basic skills and knowledge they need for success in the food service industry. On-the-job training and experience, coupled with a dynamic and comprehensive curriculum, fuel the ProStart program.

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Course Outline

Becoming a Food Service Professional Year I	Becoming a Food Service Professional Year II
Introduction: Preparing for a Successful Career	Orientation
Basic Customer Service	Culinary History
Food Safety and Sanitation	Potatoes and Grains
Workplace Safety and Security	Advanced Customer Service
Culinary Basics	Desserts and Baked Goods
Foodservice Equipment	Culinary Marketing
Nutrition	Purchasing and Inventory
Breakfast Foods, Dairy and Sandwiches	Meat, Poultry and Seafood
Human Resources	Culinary Accounting
Salads and Garnishes	Stocks, Sauces and Soups
Culinary Math	Customer Communication
Fruits and Vegetables	Tourism
Controlling the Cost of Food	The Lodging Industry

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