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Cierra Parham (JLM)
"This class is where your goals for your life come into
play."
Syllabus |
Course: 1 year course,
2
semesters
Grade Level:
11-12
Credit: 2 Units per semester
Prerequisite: Prerequisites
for ProStart 2: ProStart 1 eighth grade reading ability must
undergo and successfully complete an application and interview
process
In 1994, The Educational Foundation of the National
Restaurant Association performed a job analysis of the
foodservice manager’s position. Experts from various industry
segments described the typical foodservice manager’s job and
listed the tasks that are performed. Once that information
was compiled, it was sent to approximately 5,000 foodservice
managers for validation. They rated each task according to
its importance and how often it is performed. This information
was then analyzed by The Educational Foundation to determine the
learning and skills needed to master these tasks. This
information is the basis for the ProStart curriculum.
Texts: National Restaurant Association Educational
Foundation, Becoming a Food Service Professional Year 2
Labensky, Sarah R., On Cooking: A Textbook of Cooking
Fundamentals
Gisslen, Wayne, Professional Cooking |
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