ProStart I 
This basic course from the National Restaurant Association introduces students into the world of professional cooking. Basic communication skills, safety and sanitation, food preparation, meal planning, and other topics are taught in this beginning course. FCCLA may be an integral part of this course.
GENERAL INFORMATION
STANDARD 1
Students will explore the history of careers of the food service, tourism and lodging industries.
STANDARD 1 TESTS OR QUIZZES
STANDARD 1 WEB RESOURCES
The Anatomy Of a Kitchen Staff: A Guide To What Everyone Actually DoesSTANDARD 2
Students will keep food safe through the use of proper sanitation techniques.
STANDARD 2 TESTS OR QUIZZES
STANDARD 3
Students will consistently implement workplace safety.
STANDARD 3 TESTS OR QUIZZES
STANDARD 4
Students will identify professional kitchen essentials and understand standardized recipes.
STANDARD 4 TESTS OR QUIZZES
STANDARD 5
Students will identify professional kitchen equipment and techniques.
STANDARD 5 TESTS OR QUIZZES
STANDARD 6
Students will discuss, prepare and present a quality stock, sauce and soup.
STANDARD 6 TESTS OR QUIZZES
STANDARD 7
Students will describe and identify various effective communication processes.
STANDARD 7 TESTS OR QUIZZES
STANDARD 8
Students will identify the essentials of effective management in the work place.
STANDARD 8 TESTS OR QUIZZES
STANDARD 8 WEB RESOURCES
Resume and Cover Letter Generator (and Lesson Plan)STANDARD 9
Students will explore and utilize fruits and vegetables.
STANDARD 9 TESTS OR QUIZZES
STANDARD 10
Students will discuss the importance of customer service in the restaurant and food service industry.
STANDARD 10 TESTS OR QUIZZES
STANDARD 10 WEB RESOURCES
STANDARD 11
Students will properly identify the selection, storage and use of potatoes and grains.
STANDARD 11 TESTS OR QUIZZES
STANDARD 11 WEB RESOURCES
STANDARD 12
Students will explore building a successful career in the hospitality industry.
STANDARD 12 TESTS OR QUIZZES
STANDARD 12 WEB RESOURCES
ADDITIONAL GENERAL INFORMATION
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