Creating the Future...Challenging the Impossible
CULINARY ARTS 1: PROSTART
Grade: 10, 11 Semesters: 2 Credit: 2 Prerequisite: Algebra 1 and English 1
2.0 overall GPA in academic classes
Strong interest in culinary industry
ProStart 1 prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry. Instruction and intensive laboratory experience include the importance of customer service, the importance of food safety and establishing a food safety system, preparing and serving safe food, preventing accidents, kitchen basics, food service equipment and nutrition. Additional laboratory experiences include breakfast foods, salads and garnishes, fruits and vegetables, accounting and controlling food service costs. Students have experiences shadowing in local restaurants and food service establishments. Students will have the opportunity to be trained in ServSafe (manager’s level) and receive a certificate from the National Restaurant Association. This certificate enables students to be more employable and earn more hourly earnings. Closed-toed, closed-heeled shoes and culinary uniform are required.
CULINARY ARTS 2: PROSTART
Grade: 11, 12 Semesters: 2 Credit: 2 Prerequisite: ProStart 1
During ProStart 2, the students will learn about the history of food service and the lodging industry. They will be trained in a variety of culinary skills and use hands-on experiences to practice preparing many dishes with potatoes and grains, desserts and baked goods. Additionally students will learn about stocks, soups and sauces, meat, poultry and seafood. Business skills will be of most importance with a concentration on accounting skills, purchasing and inventory control, tourism and the retail industry. The art of service will be practiced along with how to create and market an inviting menu. Students will continue to shadow and identify worksites for placement in work-based learning experiences. Final certification includes securing employment at one or more food service locations in the local community. Closed-toed, closed-heeled shoes and culinary uniform are required.