ProStart® 1 Syllabus |
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Golden Strip Career Center Culinary Arts Department Instructor: Chef Kelly Sanderson ProStart 1 Course Description The ProStart program is a pioneering School-to-Career program that introduces high school juniors and seniors to careers in food service and teaches them the basic skills and knowledge they need for success in the foodservice industry. On-the-job training and experience, coupled with a dynamic and comprehensive curriculum, fuel the ProStart program. The program encourages high school students to experience all aspects of operating and managing a foodservice establishment, and also helps students build good business and management skills. These skills are vital to all other industries as well as to food service. Prerequisites for ProStart 1: eighth grade reading ability must undergo and successfully complete an application and interview process Texts: National Restaurant Association Educational Foundation, Becoming a Food Service Professional Year 1 Labensky, Sarah R., On Cooking: A Textbook of Cooking Fundamentals Gisslen, Wayne, Professional Cooking Mariotti, Steve, Entrepreneurship-How to Start and Operate a Small Business ProStart® 1 Syllabus 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. Upon successful completion of ProStart Year One, the learner will be able to demonstrate a number of skills, including, but not limited to: 1. Project positive work attitudes 2. Name examples of career opportunities in the foodservice industry 3. Read and complete application forms 4. Assemble a portfolio of their work 5. Follow effective job search procedures, such as resume writing, appointment making, interviewing, interview follow-up protocol 6. Recognize the importance of customer service to food service 7. Understand reasons and ways to make a positive first impression 8. Explain how customer satisfaction directly affects a restaurant’s success 9. Effectively receive, prepare, cook, hold, cool, reheat, store and serve food to prevent contamination 10. Explain the difference between “clean” and “sanitary” and state procedures for cleaning and sanitizing tools and equipment 11. Explain and follow procedures for kitchen safety and following DHEC and OSHA guidelines and mandates 12. Identify and follow a standardized recipe 13. Measure dry and liquid ingredients accurately using scales, ladles, measuring cups and spoons, and scoops 14. Describe and demonstrate basic food preparation terms and directions 15. Employ industry standards in the use of cutlery 16. Plan meals using the Food Guide Pyramid and Recommended Dietary Allowances 17. Characterize the roles of the six nutrients in diets and identify the foods that contain these nutrients 18. Interpret information on a nutrition label 19. Correctly prepare a variety of breakfast foods and sandwiches 20. Summarize and/or explain various aspects of on the job training, performance evaluations, new-employee orientation, and working with diversity 21. Correctly select, store and prepare a variety of salads and garnishes 22. Demonstrate correct food service and business math skills 23. Correctly select, store, and prepare a variety of fruits and vegetables 24. Correctly determine selling prices using a variety of method 25. Calculate a variety of food service averages and computations Beginning of School Year
Welcome and introductions; distribution and explanation of necessary paperwork and deadlines; collecting of Rider/Driver fees; review and explanation of class, school, district and course policies and requirements
Preparing for a Successful Career Personality/learning style/multiple intelligence inventories; make posters describing characteristics of the individual’s particular style. Begin Unit on Disabilities and Team Building Unit on Job Search Skills: assess and record skills and abilities; create a resume; practice interview skills; practice filling out applications; schedule a mock interview; complete an interview to be hired for a mock company
Chapter 1: Successful Customer Relations-- role playing customer service scenarios; practice positive communication techniques Chapter 2: Preparing and Serving Safe Food-- quick overview; in-depth training will come later in the year when students undergo NRA ServSafe training Chapter 3: Preventing Accidents and Injuries-- Preventing Accidents; Disaster Training and Disaster Activity
Chapter 4: Kitchen Basics LAB: Measurement instruction using recipe to demonstrate following standardized recipe, correct measuring, mixing, baking, and cleaning techniques LAB: Knives and cuts lab—students will practice using cutlery and achieving industry standards for basic knife cuts LAB: Weight and Volume Measurements—students will distinguish between the types of measurement and demonstrate comprehension and application of appropriate tools and techniques LAB: Mise en place lab—students will accomplish thorough, orderly and organized collection of utensils and equipment LAB: Students will be trained in operation of dish machine, convection oven and deck oven Chapter 5: Foodservice Equipment LAB: Duties overview—students will tour lab and be given a packet of instructions for maintaining the department to meet DHEC standards ; duties will be assigned and rotate after 5 experiences; grades will be given based on thoroughness and professional standards Chapter 6: Nutrition Activity: Nutrient Gang/Secret Agent activity Activity: Fat Fingerprints Activity: Assessment and analysis of personal food regimen
Assisting ProStart 2 class in prep for various events Teacher Forum Faculty Lunches
SECOND SEMESTER
Chapter 7: Breakfast Foods and Sandwiches Chapter 8: Working with People Chapter 9: Salads and Garnishes
Chapter 10: Business Math Chapter 11: Fruits and Vegetables Chapter 12: Controlling Food Service Costs
GSCC Open House District New Employee Reception Teacher Forum District December Graduates Reception Faculty lunches Miscellaneous Community Functions
Grading: Because Culinary training is largely hands on and success must be measured in skills as well as written comprehension, all labs, projects, written assignments, and tests are weighted equally. A semester exam will be given. Each nine weeks grade will count 40% and the exam will count 20%. Students’ lab achievement will be based on the National Restaurant Association Scoring Rubric which encompasses: Sanitation, Mise en Place, Equipment Usage and Care, Teamwork, and Technique Dress and accessories: Because of the nature of the culinary lab, safety is a primary concern. Students may enter the lab ONLY if they are wearing enclosed, sturdy shoes. NO PLATFORM SHOES WILL BE ALLOWED IN THE LAB. State mandates require that foodservice personnel work without jewelry—rings, bracelets, necklaces—and without false fingernails. Because we are a DHEC permitted facility, these same mandates will be followed in the lab at Golden Strip Career Center. Additionally, because of DHEC laws, we limit the use of food and beverage to the lab area ONLY AT BREAK TIME. CHEWING GUM IS AGAINST DHEC MANDATES AND IS NEVER ALLOWED IN THE CLASSROOM OR THE LAB. Students must cover their street clothing and will be required to purchase a uniform (Chef’s jacket, pants, hat, and apron. Students are responsible for laundering and maintaining their uniform in a pristine condition.
* Syllabus content and chronological order is subject to change throughout the year. | ||||||||||||||||||||||||||||||||||||
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