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ProStart  

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ProStart 1: Restaurant Management and Culinary Training course. Students will take their ServSafe Managers course and be certified within the first quarter of school.  In Class we will learn alot about foods, restaraunts, meal planning, food costing, kitchen managment, restaurant management, principles of service, etc.  Outside of class students are expected participate in Braves Catering events as part of their grade for the class.  Due to the amount of participation required in this course, the actual homework taken home will be minimal and the participation and demonstration of knowledge will be the key to success in this course. 

 

ProStart 2: Intesified course from level one with all the same key components.  The difference in ProStart 2 is the requirement for outside work hours in the food service industry, the leadership component, and the certification test that is required.  Students in ProStart 2 are highly recommended to participate with the ProStart competition team events.  

*All Culinary students will be encouraged to join FCCLA, and all courses will have a required FCCLA planning assignment.  

Beyond the requirements of this coursework, we will spend time doing many fun activities using technology, creativity, etc.  If you have a fun idea that fits in with our course requirements feel free to email me at dukej@sd5.k12.mt.us.  This is going to be an awesome year!!!!!

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  • Classroom Schedule for Labs

    2/2/18   Make a mock up of your final Appetizer for the Art Educators event, Plate it and show Mrs. Duke.  Testing for flavor, texture, and garnish

    2/5/18  Quiz over chapter reading, Discussion over quiz and content.  Decide on Valentines Dinner

    2/6/18  Work on Garnishing for your Appetizer and finalize the plan through Mrs. Duke.  Make sure all recipes and information are turned into Mrs. Duke.  Submit Grocery list for any items still missing. 

    2/7/18  Mis en place prep for the event. Chop, cook, cut, make, etc.  Make it happen

    2/8/18 all hands on deck to make sure the food is ready to go and served as planned for platting. 

    2/9/18 Discuss event at Glacier, What went well, what would we change for next year?Assignments for Valentines Dinner.  Plan Staff Lunch and incorporate elements from Chapters 6 and 11.

    2/13/18  Prep for Valentines Dinner

    2/14/18 Decorate and plan out organization of Valentines Dinner

    2/27/18  Prep for Staff Lunch

    2/28/18 Staff lunch

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