ProStart I Syllabus
Teacher: Tamara Fisher
School Number: 406-758-8600
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
- 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
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.