ProStart Restaurant Management

/ProStart Restaurant Management
ProStart Restaurant Management2019-10-18T19:02:18+00:00
Cooking
Food preparation
Assistant Pastry Chef
Baking and Pastry Applications
Program Costs

* Program costs subject to change

Industry Credentials

ServeSafe
AED Training
NOCTI

ProStart is a nationwide, career-building program for high school students created by the National restaurant Association Educational Foundation.

ProStart Restaurant Management Badge

The ProStart program unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

What are the classes about?

Students are mentioned by their instructor and guest chefs as they prepare them for competition and the workforce. Student’s classrooms are transformed into a simulated workplace. The Simulated Workplace environment permits students the opportunity to take ownership of the individual performance as it impacts the overall success of the education, while thriving in a authentic workplace culture.

With national and local support from industry members, educators, the National Restaurant Association Educational Foundation and state restaurant associations, ProStart reaches 90,000 students nationwide.

What skills will students learn?

  • Management essentials
  • Safety and sanitation
  • Nutrition
  • Teamwork
  • Inventory
  • Kitchen essentials
  • Communication
  • Culinary arts
  • Accountability
  • Cost control
  • Customer service
  • Marketing
  • Leadership
  • Purchasing

Students will also perform several “hands-on” activities including: cooking, baking, measuring, catering, and front-of-house service. Academic work in class will include: tests, quizzes, safety precautions, hands on performances, leadership, and management essentials.

What Credentials are available?

Join SkillsUSA and compete in the Culinary Arts or Commercial Baking competition, compete in the Hospitality Cup – West Virginia’s State ProStart Competition, earn the ProStart National Certificate of Achievement, earn Industry Credentials – ServSafe Manager, ServSafe Foodhandlers Certificate, and more, National CTE Honor Society, and numerous scholarships.

What jobs/job titles are available to the students after graduation?

  • Cook
  • Assistant Restaurant Manager
  • Kitchen Manager
  • Executive Chef
  • Assistant Pastry Chef
  • Banquet Chef
  • Restaurant Manager
  • Food & Beverage Director
  • Catering Manager
  • Sous Chef
  • Foodservice Manager
  • Pastry Chef

What work skills will be needed for these jobs?

  • Strong customer service skills
  • Strong concentration & focus
  • Ability to work in stressful, hot environment
  • Ability to stand for extended periods of time
  • Ability to work nights, weekends & holidays
  • Ability to be subject to burn & cut hazards
  • Valid Driver’s License
  • Math and reading skills
  • Detail oriented
  • Team player
  • Dependable

What skills should a student have to be successful in your program?

To be successful in this program, students must be able to left 50 pounds, have hands-on skills, time management, leadership, and accountability. Students will also need to be drug free.

Program Requirements

Students must wear closed-toe, slip-resistant, rubber soled shoes on lab days (lockers provided for storage).

Students must receive their ServSafe Food Handler’s Card and CPR/First Aid Training Certification.

Students are required to participate in two advisory dinners in the evening at PCTC.

For Adult General Admission Requirements, click here.

Simulated Workplace Requirements

This program participates in the Simulated Workplace environment. For details and requirements, click here

Technology Requirements

Students will be provided with any technology instruction, devices and software required.

Student Organization

Students may enroll in SkillsUSA.

Program Length

2 Academic Years (22 months)  – 1080 clock hours (Secondary & Adult part-time enrollment)

1 Academic Year (10 months)  – 1080 clock hours (Adult full-time enrollment)

Consisting of eight (8), nine-week courses of 135 clock hours each and one (1) course embedded throughout the program.

Schedule of Courses

Course Frequency:  Each course offered once each academic year

Secondary & Adult Part-time Schedule shown below.

Adult Full-time Schedule includes the 1st year schedule in the morning and the 2nd year schedule in the afternoon.

Eligibility Requirements for Certification

Students must meet attendance requirements and obtain an 80% or higher in each class in order to receive course work certification.

Syllabus

Course Descriptions

1013 Restaurant and Culinary Foundations

This course focuses on the basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to restaurant equipment, kitchen essentials in knife skills, stocks and sauces, and communication concepts in the restaurant industry. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1015 Hospitality Products and Service

Students will research and review career options and qualifications in hospitality services, integrate hospitality skills, food service etiquette, and processes used by many enterprises, including individual and group settings, and food environments into hospitality service. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1014 Restaurant Management Essentials

This course is designed to focus management essentials in the restaurant industry, guest service, food production, and career exploration and pursuit. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1016 Food Service Management Practices

Management roles and financial responsibilities, staff supervision and training, marketing and advertising, menu planning, food safety, sanitation, labor rules and regulations, and HACCP planning are incorporated in the coursework. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1019 Advanced Principles in Food Production

This course is designed to examine advanced food production, nutrition, and cost control. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1017 Culinary Nutrition and the Menu

Nutrition basics and the guidelines used for foodservice meal planning are covered in Culinary Nutrition and the Menu. Dietary guidelines and special dietary needs will be used in modifying menu choices. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1020 Restaurant Professional

This course is designed to provide content related global cuisine, sustainability, desserts and baked goods, and marketing. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1018 Baking and Pastry Applications

Baking and Pastry is an elective course which focuses on weights, measures, and general baking, classifications, handling and storage of ingredients, safety and handling, yeast raised dough products, cakes, cookies, batters, breads, biscuits, muffins, pies, and special dessert preparation. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.