ProStart™ 2 Syllabus |
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Golden Strip Career Center Culinary Arts Department Instructor: Chef Kelly Sanderson ProStart 2 Course Description 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. Prerequisites for ProStart 2: 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 2 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™ 2 Syllabus Upon successful completion of ProStart Year Two, the learner will be able to demonstrate a number of skills, including, but not limited to: 1. All skills and competencies attained in ProStart 1 2. Trace the history of the foodservice industry and explain its relationship to world history. 3. List famous chefs from history and note their major accomplishments. 4. Outline the growth of food service throughout the history of the United States. 5. Categorize and differentiate the segments of the foodservice industry. 6. Outline methods to select, receive and store potatoes and grains. 7. Identify, describe, and use a variety of recipes and cooking techniques to prepare different types of potatoes, grains and legumes, and pastas. 8. Trace and explain the earliest types of lodging establishments in America. 9. Identify national organizations that rate commercial lodging establishments, and list factors used in making their rating judgments. 10. Compare and contrast the different property management systems used for front office and reservations. 11. Describe the use of forecasting and overbooking in reservations management. 12. Demonstrate various aspects of American, French, English, Russian, and Self-service styles and describe and demonstrate tableside preparations such as carving meats and slicing desserts. 13. Identify and use common ingredients in baking. 14. Calculate ingredient weights using baker’s percentages. 15. Prepare pie dough using the 3-2-1 method. 16. Describe roll-in dough, phyllo dough, and pate a choux. 17. Explain how a variety of cream are made and used in desserts. 18. List the steps used to prepare poached fruits and tortes. 19. Define a la carte, table d’hote, California, du jour and cycle menus. 20. Create and write a restaurant promotion. 21. Describe how markets are commonly segmented. 22. Identify the four essential parts of stock and the proper ingredients for each. 23. Prepare the ingredients for and cooks several kinds of stocks, sauces, and soups. 24. Explain the role of tourism in the hospitality industry. 25. List and discuss reasons why people travel. 26. List the reasons why theme parks are important to the hospitality and travel industries. 27. Give examples of ways to respond to and resolve customer complaints. 28. Demonstrate the skills of effective writing. 29. Give examples of innovative ways to attract and keep customers.
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
Unit 1: Chapter 1:The History of Food Service Chapter 2: Potatoes and Grains Chapter 3: The Lodging Industry
Chapter 4: The Art of Service Chapter 5: Desserts and Baked Goods Chapter 6: Marketing and the Menu *Preparing for January 2009 ProStart competition in Myrtle Beach—ongoing*
Golden Strip Open House, School District New Employee Reception, Faculty lunches, Teacher Leadership Forum, School District Reception for Winter graduates, Miscellaneous other catering, SC Department of Education Administrators Luncheon, Luncheon for Directors of Greenville County Schools Career Centers Opportunities: United Way Fall Cook-off Contest, Judging West End Gingerbread contest
SECOND SEMESTER
Chapter 7: Purchasing and Inventory Control Chapter 8: Meat, Poultry, and Seafood Chapter 9: Standard Accounting Practices
Chapter 10: Stocks, Soups, and Sauces Chapter 11: Tourism and the Retail Industry Chapter 12: Communicating with Customers
Spring Fling Celebration and Plant Sale, Faculty Luncheon, Garden Club Luncheon, Teacher Forum Leadership Council, Miscellaneous other catering opportunities
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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