ProStart Courses

  • Culinary Arts/Prostart I:

    This course is the first of two courses focused on preparing students for careers in the foodservice industry.  Emphasis is on obtaining skills to earn industry recognized certifications and developing the knowledge and skills necessary for a successful career.  Topics of study include culinary techniques, cooking and baking skills, kitchen organization and management, professionalism, use of commercial equipment, food and workplace safety, and business/kitchen math.  This course includes laboratory classes utilizing advanced planning and preparation techniques.   Skills in critical thinking, math, communication, and science are reinforced in this course.  Students will have the opportunity to become ServSafe Certified, a state approved industry based certification.  The ProStart I class provides laboratory experiences in the school, outside learning experiences through field trips, work-site tours, catering experiences, and guest speakers from the food-service industry.  School based enterprises and projects provide real world opportunities for application of learned skills.

    PREREQUISITE:  None       Grade level:  11-12        Credit:  2               Fee: Must have Black Pants and Slip-Proof/Closed Toe Shoes 

    PATHWAY: Business Management - Hospitality & Tourism

    Possible Careers: Chef, Restaurant Manager, Caterer, Restaurant owner, Dietician/nutritionist

    Culinary Arts ProStart 2

    ProStart 2 builds on the ProStart 1 curriculum by immersing team members in the management concepts of marketing, menu management, cost management, and modern operational concerns such as sustainability and nutrition.  Culinary topics covered include  purchasing, storage, and cooking, eggs, dairy products, breakfast foods, fruits, vegetables, rice, grains, pasta, meat, poultry and seafood.  Also covered are advanced baking (Yeast breads, cakes, and pies) and desserts and dessert plating.

    PREREQUISITE:  Culinary Arts/Prostart I       Grade level:  11-12        Credit:  2               Fee: Must have Black Pants and Slip-Proof/Closed Toe Shoes 

    PATHWAY: Business Management - Hospitality & Tourism

    Possible Careers: Chef, Restaurant Manager, Caterer, Restaurant owner, Dietician/nutritionist