ProStart Student Requirements
1. 50 participation points will be given each day. 10 points will be deducted for tardiness, not completing work and not cleaning up. This will make up about one half of your grade. If a student is gone for a SCHOOL RELATED circumstance, a makeup assignment will be given as a way to makeup lost points.
2. Each chapter of the book will be read. The student activity book is frequently used to
help you summarize the important points of the chapters. Some questions will be
answered on a separate piece of paper.
3. Each chapter will also have a number of class activities. Points will be assigned to each activity. Lab skills will be graded for midterm and final exams. Labs will not be scored on an individual basis.
4. Students will be encouraged, but not required to keep and maintain a portfolio. (Like a scrapbook, but not so cute, more professional.) You will need to get a 1⁄2" or 1" binder for your self. Listed below are sections you will want to include, but is not restricted to, the following:
1. A resume
2. A job application
3. A sample letter of application
4. All chapter assignments
5. At least 2 photos per term of food you have created or plated for presentation
6. Any certificates you have earned that relate to this course
7. At least 2 letters of recommendation from your boss or a teacher
8. A write up of your personal work history. Be sure to include a lot of detail. Also
include a section on your career goals and how you expect to get there.
9. Any other work you would like to include
5. Chapter tests will be given.
6. Make-up points (extra credit) can be earned by researching and writing reports or doing work assignments as determined by the teacher. Students can gain no more than 10% of their overall grade.
7. The State ProStart competition is held in the spring, as is the FCCLA Culinary Star
Event. You have the opportunity to attend and possibly participate. In order to pay
for the trip, we will be preparing and selling frozen casseroles that we will decide on
as a class. It is your responsibility to actively sell these dishes as well as participate in
other food sales we may have if you wish to attend the competition.
8. Proper attire is required. You will need to purchase a white chefs apron and a chef’s
coat. (orders are taken the 1st week of class) Your name can be added if you wish. Hair longer than chin length must be pulled back or covered. You may wear a hair net (required for beards), rubber band your hair back, or wear a skull-cap or cap.
Prostart I and II
(Year 1 and 2 do not need to be taken in the same year. Prerequisite: Culinary Arts I and Culinary Arts II)
National ProStart certificates of Achievement are awarded to students who successfully complete 400 hours work experience requirements and examinations given at the end of each year. This certificate tells both future employers and college admission officers of a young person’s commitment to a restaurant and foodservice career and often is translated into scholarships and articulation agreements.
There is also an annual state competition for Prostart teams. The state winners travel to the national competition to vie for awards and scholarships.
Year 1 The student will:
· Prepare and serve safe food
· Develop techniques to prevent accidents and injuries
· Apply effective mise en place through practice
· Describe and demonstrate several basic pre-preparation techniques
· Explore basic food service equipment
· Demonstrate preparation of fruits, vegetables, potatoes, grains, stocks, sauces, and soups
· Develop skills in working with a variety of people
· Explore the history of the foodservice and lodging industry as well as the tourism and retail industry
· Demonstrate a variety of ways in effective customer communication
· Develop basic business math skills relating to food service and determine ways to control foodservice costs
· Develop successful customer relations
· Develop techniques to demonstrate the art of food service
Year 2 The student will:
· Demonstrate a variety of ways in effective customer communication
· Characterize the roles of various nutrients in people’s diets and identify foods that contain these nutrients
· Demonstrate preparation of desserts and baked goods, meat, poultry, seafood, breakfast food and sandwiches, salads and garnishes, and global cuisines
· Demonstrate garnishing skills
· Explore marketing and the menu of an establishment
· Develop purchasing and inventory control methods
· Use standard accounting practices
Grading:
Participation/Daily- 40% Labs- 30%
Tests/Quizzes- 20% Final-10%
1. 50 participation points will be given each day. 10 points will be deducted for tardiness, not completing work and not cleaning up. This will make up about one half of your grade. If a student is gone for a SCHOOL RELATED circumstance, a makeup assignment will be given as a way to makeup lost points.
2. Each chapter of the book will be read. The student activity book is frequently used to
help you summarize the important points of the chapters. Some questions will be
answered on a separate piece of paper.
3. Each chapter will also have a number of class activities. Points will be assigned to each activity. Lab skills will be graded for midterm and final exams. Labs will not be scored on an individual basis.
4. Students will be encouraged, but not required to keep and maintain a portfolio. (Like a scrapbook, but not so cute, more professional.) You will need to get a 1⁄2" or 1" binder for your self. Listed below are sections you will want to include, but is not restricted to, the following:
1. A resume
2. A job application
3. A sample letter of application
4. All chapter assignments
5. At least 2 photos per term of food you have created or plated for presentation
6. Any certificates you have earned that relate to this course
7. At least 2 letters of recommendation from your boss or a teacher
8. A write up of your personal work history. Be sure to include a lot of detail. Also
include a section on your career goals and how you expect to get there.
9. Any other work you would like to include
5. Chapter tests will be given.
6. Make-up points (extra credit) can be earned by researching and writing reports or doing work assignments as determined by the teacher. Students can gain no more than 10% of their overall grade.
7. The State ProStart competition is held in the spring, as is the FCCLA Culinary Star
Event. You have the opportunity to attend and possibly participate. In order to pay
for the trip, we will be preparing and selling frozen casseroles that we will decide on
as a class. It is your responsibility to actively sell these dishes as well as participate in
other food sales we may have if you wish to attend the competition.
8. Proper attire is required. You will need to purchase a white chefs apron and a chef’s
coat. (orders are taken the 1st week of class) Your name can be added if you wish. Hair longer than chin length must be pulled back or covered. You may wear a hair net (required for beards), rubber band your hair back, or wear a skull-cap or cap.
Prostart I and II
(Year 1 and 2 do not need to be taken in the same year. Prerequisite: Culinary Arts I and Culinary Arts II)
National ProStart certificates of Achievement are awarded to students who successfully complete 400 hours work experience requirements and examinations given at the end of each year. This certificate tells both future employers and college admission officers of a young person’s commitment to a restaurant and foodservice career and often is translated into scholarships and articulation agreements.
There is also an annual state competition for Prostart teams. The state winners travel to the national competition to vie for awards and scholarships.
Year 1 The student will:
· Prepare and serve safe food
· Develop techniques to prevent accidents and injuries
· Apply effective mise en place through practice
· Describe and demonstrate several basic pre-preparation techniques
· Explore basic food service equipment
· Demonstrate preparation of fruits, vegetables, potatoes, grains, stocks, sauces, and soups
· Develop skills in working with a variety of people
· Explore the history of the foodservice and lodging industry as well as the tourism and retail industry
· Demonstrate a variety of ways in effective customer communication
· Develop basic business math skills relating to food service and determine ways to control foodservice costs
· Develop successful customer relations
· Develop techniques to demonstrate the art of food service
Year 2 The student will:
· Demonstrate a variety of ways in effective customer communication
· Characterize the roles of various nutrients in people’s diets and identify foods that contain these nutrients
· Demonstrate preparation of desserts and baked goods, meat, poultry, seafood, breakfast food and sandwiches, salads and garnishes, and global cuisines
· Demonstrate garnishing skills
· Explore marketing and the menu of an establishment
· Develop purchasing and inventory control methods
· Use standard accounting practices
Grading:
Participation/Daily- 40% Labs- 30%
Tests/Quizzes- 20% Final-10%