PROSTART II (Period 2)

     ProStart 2 is the second portion of the ProStart sequence and the final year towards earning the ProStart National Certificate of Achievement.  This class prepares students to matriculate into a culinary institution to become chefs, restaurant managers or other professional positions in the restaurant and hospitality industry. These 11/12th grade students will continue to prepare a variety of foods, create menus and demonstrate proficiency in technical kitchen skills utilized in the food industry. They will apply purchasing techniques and demonstrate an understanding of inventory monitoring and control. Students will have the opportunity to accrue 400 hours of mentored work-based learning experience through catering and competition. All students enrolled in this course must take the National Restaurant Association Educational Foundation end-of course exam.

Students successfully completing this course will be able to:

• • Investigate the history of food service and hospitality. Describe how it has changed and evolved over time. Identify trends that impact the industry.
• • Examine the various types of lodging establishments and career opportunities associated with each type.
• • Identify global cultures and traditions related to food preparation and service.
• • Prepare a variety of foods including desserts, baked goods, meat, poultry and seafood, stocks, soups and sauces.
• • Define and develop a variety of menus and food service styles (a la carte, table d’hote, California, du jour and cycle menus) reflective of the industry.
• • Apply concepts of purchasing and inventory control.
• • Apply mathematical concepts relevant to the restaurant and food service industry. Use sales information to calculate the success of menu sales and to control purchasing and inventory.
• • Demonstrate effective teamwork, communication, problem-solving, and decision making skills.
• • Earn hours towards the required 400-hour Work based learning experience requirement.
• • Take the NRAEF Level 2 end-of-course examination.