Google Classroom Class Code: lujnuu4
Follow us on Facebook:
https://www.facebook.com/shsprostart/?ref=bookmarks
Louisiana Restaurant Assocation Student Site:
http://www.lra.org/student-resources.html
ProStart companion website:
http://wps.prenhall.com/chet_nra_foundations_1/154/39652/10151013.cw/index.html
Louisiana Restaurant Association ProStart site:
http://www.lra.org/lra/lraef/prostart.aspx
ServSafe:
National Restaurant Association:
Go ProStart
ProStart's Mission
- To unite industry and classroom to create a unique and unparalleled experience for students
- To set a high standard of excellence for students and the industry overall
- To offer life-changing opportunities for students and provide direction for potential career paths
- To develop tomorrow's restaurant and foodservice industry workforce
ProStart National Certificate of Achievement
The ProStart National Certificate of Achievement is the culmination of the ProStart program. To earn this industry recognized certificate, students complete the two-year program, pass two national exams and work 400 mentored hours. Students who achieve the certificate are eligible for scholarship opportunities and course credits at more than 75 of the country's leading hospitality and culinary arts colleges and universities.
Components of ProStart
- School-based learning
- Skill competencies developed and tested
- ProStart curriculum includes:
- strategic business management
- culinary equipment and techniques
- customer service
- nutrition
- ServSafe food safety and sanitation
- workforce readiness
- Work-based learning
- 400 hours of internships in a variety of industry settings with a competency-based work experience focus
- all types of restaurant settings;
- working in hospitality-related manufacturers', suppliers' or vendors' offices;
- school-based enterprises (foodservice or restaurant); hospitality/culinary volunteer community service (food bank or recycling programs);
- working in association offices, state trade show events, on behalf of hospitality programs at public relations events; and
- experience or jobs in travel and tourism (convention and visitors bureau, convention centers, airlines and attractions).
- Connecting activities
- Dual enrollment with community and technical colleges statewide
- College and university scholarships and course credit
- Enhance employment opportunities
- Student and teacher mentoring from industry and post-secondary experts
SHS ProStart Course Description: This course examines the foundations of restaurant management and culinary arts. Students will participate in food lab activities, community outreach, fundraising, try out to compete in Louisiana ProStart state competition second semester, pass the ServSafe® Manager exam, and pass the National Restaurant Association ProStart exam at the end of the school year. Students are to earn 100 industry hours each semester by working in the industry, community outreach, or in class catering.
Safety and Sanitation Standards in the Food Lab:
1. Students are required to be appropriately dressed in food lab.
2. Clean apron (school provided) and chef hat or handkerchief must be worn over hair in all food labs. Hair is too pulled back and tucked under hat/handkerchief.
3. Fingernails must be cut to the ends of fingers. False nails and nail polish are prohibited.
4. Non-slip, closed toe shoes must be worn.
Optional items for purchace:
Personal Chef Coat $25
Personal Chef Coat with name monogram $30
Chef hat $10
Supplies needed:
v Chef hat or handkerchief to tie around hair and ponytail holders (for longer hair)
v 3 ring binder (can be combined in a large binder with other classes as long as it is separated by a divider)
v Loose leaf paper
v BLUE OR BLACK ink pens or #2 pencils
v Package of paper plates
v Package of kleenex
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