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ProStart I Syllabus

 

Teacher: Tamara Fisher

Room: ProStart

Planning Time:

Email: fishert@sd5.k12.mt.us

School Number: 406-758-8600

 

Course Description:  

 ProStart® students spend two years in the classroom mastering the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.

Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries.

Fundamental Restaurant Skills

Students receive training in the following areas

  • Management essentials
  • Kitchen essentials
  • Customer service
  • Safety & sanitation
  • Communication
  • Marketing
  • Nutrition
  • Purchasing, inventory and cost control
  • Culinary arts

 

Required Text: The course utilizes the ProStart I text and curriculum developed by the National Restaurant Association’s Educational Foundation, Becoming a Restaurant and Foodservice Professional.

 

Required Materials and/or Supplies:

Lab fee: $15.00 supplies for labs.

Binder to be used as portfolio (must be large enough to hold 12 chapters of notes, handouts)

Binder with loose leaf paper to take daily notes

 

 Concepts/Objectives:

Chapter 1: Overview of the Restaurant and Foodservice Industry

  • Outline the growth of the hospitality industry throughout the history of the world, emphasizing growth in the United States.
  • List chefs who have made significant culinary contributions, and note their major accomplishments. 
  • List entrepreneurs who have influenced foodservice in the United States.

Chapter 2: Keeping Food Safe

  • Define what a foodborne-illness outbreak is, and list the costs associated with one
  • Identify factors that affect the growth of pathogens (FAT TOM).
  • Identify characteristics of TCS food and list examples.
  • Identify ways to handle ready-to-eat food safely.
  • Identify ways to prevent cross-contamination. 
  • Identify ways to prevent time-temperature abuse.
  • Outline proper procedures for storing food.
  • Outline proper procedures for holding, cooling, and reheating TCS food.
  • List the HACCP principles and explain their importance to food safety.

Chapter 3: Workplace Safety

  • Define the role of Occupational Safety and Health Administration regulations.
  • List ways to use protective clothing and equipment to prevent injuries.
  • Outline the actions to take in the event of a fire at a restaurant or foodservice operation.
  • Demonstrate proper lifting and carrying procedures to avoid injury.
  • Demonstrate correct and safe use of knives.

Chapter 4: Kitchen Essentials 1

  • List the stations and positions in the kitchen brigade and the dining brigade.
  • Identify the components and functions of a standardized recipe.
  • Convert recipes to yield smaller and larger quantities based on operational needs. 
  • Given a problem, calculate as purchased (AP) and edible portion (EP) amounts.
  • Calculate the total cost and portion costs of a standardized recipe.

Chapter 5: Kitchen Essentials 2

  • Identify the equipment needed for receiving and storing food and supplies.
  • List the different types of knives used in the foodservice kitchen and give examples of their uses.
  • Identify basic types of pots and pans and their common uses.
  • List the different types of preparation equipment used in the foodservice kitchen and give examples of their uses.
  • Apply effective mise en place through practice.
  • Demonstrate the proper use of knives.
  • Explain the difference between seasoning and flavoring. 
  • Describe and demonstration basic pre-preparation techniques.
  • Describe dry-heat and moist-heat cooking methods and list the foods to which they are suited.
  • Describe combination-heat cooking methods and list the foods to which they are suited.
  • Describe a healthy diet. 
  • Use the Dietary Guidelines for Americans and MyPyramid to plan meals.
  • Interpret information on a nutrition label.

Chapter 6: Stocks, Sauces, and Soups

  • Identify the four essential parts of stock and the proper ingredients for each.
  • List and explain the various types of stock and their ingredients.
  • Prepare the ingredients for and cook several kinds of stocks.
  • List the ways to cool stock properly.
  • Identify the grand sauces and describe other sauces made from them.
  • Prepare several kinds of sauces.
  • Match sauces to appropriate food.
  • Identify the two basic kinds of soups and give examples of each.
  • Prepare several kinds of soups.

Chapter 7: Communication

  • Identify obstacles to effective communication and explain how to prevent them.
  • List and demonstrate effective speaking skills.
  • List and demonstrate effective writing skills.
  • List ways to build relationships through interpersonal communication.

Chapter 8: Management Essentials

  • State the difference between school and workplace environments.
  • Describe what a harassment-free environment and mutually respectful workplace is.
  • Describe ethics, and explain their importance to the restaurant and foodservice industry.
  • Identify the behaviors of a leader.
  • Explain the purpose of vision statements and mission statements.
  • Identify methods for ensuring a fair and consistent hiring process.
  • Identify the typical topics addressed in orientation sessions and employee manuals.
  • Identify the key points of effective employee training.
  • Summarize and discuss effective group training and on-the-job training.
  • Describe the employee evaluation process.

 

Chapter 9: Fruits and Vegetables

  • List and explain the USDA quality grades for produce.
  • List factors that affect produce purchasing decisions.
  • Match and cook fruit and vegetables to appropriate methods.
  • List ways to hold vegetables that maintain their quality.

Chapter 10: Serving Your Guests

  • Explain the importance of customer service to the restaurant and foodservice industry.
  • Outline the process for receiving and recording reservations and special requests.
  • Define suggestive selling, and give examples of how to do it.
  • List ways to obtain feedback from guests and determine their satisfaction.
  • Explain how customer complaints should be resolved.
  • Describe the four traditional styles of service: American, French, English, and Russian.
  • Demonstrate setting and clearing items properly.

Chapter 11: Potatoes and Grains

  • Identify and describe different types of potatoes, grains and legumes. 
  • Outline methods to select, receive, and store potatoes, grains and legumes 
  • Using a variety of recipes and cooking methods, prepare potatoes, grains, and legumes.
  • Identify and describe different types of pasta.
  • Using a variety of recipes and cooking methods, prepare pasta.

Chapter 12: Building a Career in the Industry

  • Outline a plan for an effective job search.
  • Write a resume that lists your experience, skills, and achievements.
  • Write an effective cover letter.
  • Read and complete a job application form.
  • Outline the steps to choosing a college or trade school and identify resources for answering those questions. 
  • List the steps to an effective job interview.
  • Outline the steps to resigning a job
  • Explain the importance of professional development and list ways to achieve it.
  • Identify career opportunities in the restaurant and foodservice industry.
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