ProStart II BWVEIS Code 1020
ProStart is a foodservice curriculum developed by the Educational Foundation of the National Restaurant Association with input from thousands of foodservice professionals across the nation. The courses integrate academic and hands-on learning to provide an overview of the industry and competencies necessary for success in the foodservice industry. Completers of the ProStart program are eligible for a national certificate from the National Restaurant Association Educational Foundation. Students must pass rigorous tests at the completion of ProStart IA/IB and ProStart IIA/IIB, and complete a 400 hour off-campus, paid internship. This course focuses on the basics of quality table service, menu planning, industry careers and preparing certain types of foods. It also addresses the business topics of marketing, communication, accounting, purchasing, and inventory control.
Standard 1:Soups, Stocks and Sauces (1020.S.1)
Students will prepare soups, stocks and sauces.
Soups, Stocks and Sauces Objectives
1020.1.1List the common ingredients of and describe the proper procedure for making a quality stock.
1020.1.2Prepare a stock.
1020.1.3Identify and prepare the two basic kinds of soup.
1020.1.4List and define specialty or national soups.
1020.1.5Explain the preparation methods and the basic ingredients for broth, consommé, puree, clear
and cream soups.
1020.1.6Define and prepare the grant or “mother” sauces and the sauces derived from them.
1020.1.7List and define terms associated with the miscellaneous sauces.
1020.1.8Match each miscellaneous sauce with its primary ingredients.
1020.1.9Discuss factors to be considered when selecting a sauce to serve with a meal.
Standard 2:Menu (1020.S.2)
Students will plan an effective menu.
Menu Objectives
Students will:
1020.2.1Explain two reasons why a menu is essential to the overall success of an operation.
1020.2.2List and describe types of menus and the operations in which they are most commonly used.
1020.2.3Discuss the factors to considered in menu development.
1020.2.4Prepare a menu analysis worksheet.
1020.2.5Design a creative menu that uses a correct menu format.
1020.2.6Critique the physical layout of menus from existing foodservice operations.
Standard 3:Marketing Techniques (1020.S.3)
Students will describe how marketing techniques are used in food service.
Marketing Techniques Objectives
Students will:
1020.3.1Describe the basic marketing concepts and terms.
1020.3.2Describe the elements and create one marketing plan.
1020.3.3Describe elements of successful community and public relations.
1020.3.4Write an effective press release.
1020.3.5Explain the various advertising media and list advantages and disadvantages of each.
1020.3.6Plan a successful marketing and promotional campaign using commonly used professional
tools.
Standard 4:Meats, Poultry and Seafood (1020.S.4)
Students will prepare meats, poultry and seafood.
Meats, Poultry and Seafood Objectives
Students will:
1020.4.1Explain the federal grading systems for meat, poultry, fish and shellfish.
1020.4.2Describe the various forms of meat, poultry, fish and shellfish.
1020.4.3Discuss proper procedures for receiving, storing and handling meat, poultry, fish and
shellfish.
1020.4.4Prepare meat, poultry, pork, fish and shellfish using a variety of cooking methods.
1020.4.5Identify prime cuts for beef, veal, lamb and pork.
1020.4.6Define key terms relating to meat, poultry, pork, veal, lamb and seafood.
1020.4.7Match various cooking methods with different forms of meat, poultry, pork, veal, lamb and
seafood.
Standard 5:Communication (1020.S.5)
Students will learn the techniques on how to communicate well with customers.
Communication Objectives
Students will:
1020.5.1Define excellent customer service.
1020.5.2Define the rule of 10.
1020.5.3List the signs of a dissatisfied guest.
1020.5.4Discuss ways to respond and resolve customer complaints.
1020.5.5List and demonstrate the skills of effective written communication.
1020.5.6Define the ABC’s of business writing.
1020.5.7Demonstrate proper and courteous telephone skills.
1020.5.8Discuss guidelines for a manager to follow when communicating in customer crisis situations.
1020.5.9Explain how to effectively communicate with the media.
1020.5.10List and discuss good listening skills.
1020.5.11Demonstrate effective speaking skills.
1020.5.12Define non-verbal communication skills.
1020.5.13List and give examples of innovative ways to attract and keep customers.
1020.5.14Demonstrate suggestive selling techniques.
Standard 6:Lodging Operations (1020.S.6)
Students will explain the characteristics, activities, opportunities and types of lodging operations.
Lodging Operations Objectives
Students will:
1020.6.1Define the term “lodging property” and discuss each of the characteristics types of lodging
operations.
1020.6.2List and discuss the five key elements that differentiate one lodging establishment from
another.
1020.6.3Identify the two national organizations that rate commercial lodging.
1020.6.4Identify ten services offered by some, but not all, lodging properties.
1020.6.5Discuss career opportunities in the lodging industry and the qualifications commonly sought
by lodging employers.
1020.6.6Outline the responsibilities of the front desk, housekeeping, front office and engineering
departments.
1020.6.7Describe the different types of rates and what makes them different.
1020.6.8Explain how foodservice plays a role in lodging operations.
1020.6.9Create an organizational chart listing all positions and departments of a large lodging
property.
Standard 7:Tourism Industry (1020.S.7)
Students will describe the characteristics, components and opportunities of the tourism industry.
Tourism Industry Objectives
Students will:
1020.7.1Describe the role of travel and tourism in the hospitality industry.
1020.7.2Recognize career opportunities offered in travel and tourism.
1020.7.3Distinguish the segments that make up the travel industry.
1020.7.4Describe the kinds of customer skills required of people who work in the travel industry.
Standard 8:Internship (1020.S.8)
Students will complete a 400 hour, off-campus, paid internship in a foodservice establishment.
Internship Objectives
Students will:
1020.8.1Develop personal qualities and skills necessary for success in the foodservice industry as
described in the ProStart workplace competency checklist.
1020.8.2Develop long-term work qualities and skills necessary for success in the foodservice industry
as described in the ProStart workplace competency checklist.
1020.8.3Develop short-term observable skills necessary for success in the foodservice industry as
described in the ProStart workplace competency checklist.