Hospitality Education and Training

21st Century Standards Profile

Hospitality Education and Training

Course Title: ProStart 2B WVEIS Code 1020

Student’s Name______

School______Instructor______

Course Description: Students will be introduced to foodservice management skills needed for a successful employment in a foodservice environment. ProStart is a foodservice industry-driven curriculum developed by the National Restaurant Association Educational Foundation with input from thousands of foodservice professionals. ProStart curriculum integrates performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful employment in the 21st Century. This course focuses on the basics of career preparation for the foodservice industry, basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to foodservice equipment, kitchen basics, and to basic math concepts in the foodservice industry. The West Virginia Standards for 21st Century Learning include the following components: 21st Century Content Standards and 21st Century Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools, and content standards and objectives.

Level of Competence:

Above Mastery: The student demonstrates exceptional and exemplary performance with distinctive and sophisticated application of knowledge and skills that exceed standard. The student can independently solve problems and is self-directed.

Mastery:The student demonstrates competent and proficient performance and shows a thorough and effective application of knowledge and skills that meet standard. Application of knowledge and skills is thorough and effective and the student can work independently.

Partial Mastery: The student demonstrates basic but inconsistent performance of fundamental knowledge and skills characterized by errors and/or omissions.Performance needs further development and supervision.

Content Standards and Objectives / Above Mastery / Mastery / Partial Mastery / Date / Comments
Standard 1: Soups, Stocks and Sauces
Objectives / The student will
HS.O.PS2B.1.1 / identify the four essential parts of stock.
HS.O.PS2B.1.2 / classify the basic types of stock and their ingredients.
HS.O.PS2B.1.3 / differentiate the basic ingredients for broth, consommé, puree, clear, and
cream soups.
HS.O.PS2B.1.4 / discuss the proper ingredients for sauces.
HS.O.PS2B.1.5 / identify factors to be considered when matching sauces to appropriate foods.
HS.O.PS2B.1.6 / prepare several kinds of soup.
HS.O.PS2B.1.7 / discuss three methods for preparing bones for stocks.
HS.O.PS2B.1.8 / discuss the preparation of sauces.
HS.O.PS2B.1.9 / discuss how to properly cool stock.
HS.O.PS2B.1.10 / demonstrate the correct preparation methods for soups.
Standard 2: Menus, Menu Planning and Marketing
HS.O.PS2B.2.1 / contrastmenu types.
HS.O.PS2B.2.2 / explain why a menu is essential to the overall success of a foodservice operation.
HS.O.PS2B.2.3 / analyze basic marketing concepts.
HS.O.PS2B.2.4 / discuss local market segmentation in a foodservice operation.
HS.O.PS2B.2.5 / prepare a functional menu.
HS.O.PS2B.2.6 / using sales information, discuss how menu items are selling.
Standard 3: Meat, Poultry and Seafood
HS.O.PS2B.3.1 / explain the federal grading systems for meat, poultry, fish, and shellfish.
HS.O.PS2B.3.2 / discuss the characteristics of various types of meat, poultry, fish, and shellfish.
HS.O.PS2B.3.3 / explain the proper procedures for purchasing, storing and fabricating meats, poultry,
fish, and shellfish.
HS.O.PS2B.3.4 / use key terms relating to meat, poultry, pork, veal, lamb, and seafood.
HS.O.PS2B.3.5 / demonstrate preparation of meats, poultry, seafood using a variety of cooking methods.
Standard 4: Communication with Customers
HS.O.PS2B.4.1 / implement proper procedures for responding to customer complaints.
HS.O.PS2B.4.2 / discuss guidelines for communicating effectively with a crises.
HS.O.PS2B.4.3 / discuss innovative ways to secure customers.
HS.O.PS2B.4.4 / demonstrate communication techniques
HS.O.PS2B.4.5 / demonstrate effective listening skills.
HS.O.PS2B.4.6 / use effective speaking skills.
HS.O.PS2B.4.7 / use effective writing skills in a foodservice operation.
HS.O.PS2B.4.8 / demonstrate the proper telephone skills in a foodservice operation.
HS.O.PS2B.4.9 / articulate suggestive selling techniques.
Standard 5: Lodging Operations
HS.O.PS2B.5.1 / prepare a chart of job opportunities including education, duties, skill sets, and qualifications
needed for various jobs in the lodging industry.
HS.O.PS2B.5.2 / differentiate between leisure and business travelers.
HS.O.PS2B.5.3 / determine services offered by lodging operations.
HS.O.PS2B.5.4 / discuss the elements that differentiate one lodging establishment from another.
HS.O.PS2B.5.5 / analyze the various factors that influence commercial lodging establishment ratings by
national organizations.
HS.O.PS2B.5.6 / contrast the duties associated with front-of-the house and back-of-the house employees.
HS.O.PS2B.5.7 / interpret an organizational chart listing all positions and departments of a large lodging
property.
HS.O.PS2B.5.8 / when given a set of numbers, calculate room rates using the Hubbart formula.
HS.O.PS2B.5.9 / discuss the use of forecasting and overbooking of reservations.
Standard 6: Tourism Industry
HS.O.PS2B.6.1 / explore the role of tourism in the hospitality industry.
HS.O.PS2B.6.2 / categorize the types of businesses that make up the tourism industry.
HS.O.PS2B.6.3 / relate the economic impact of local events on the local economy.
HS.O.PS2B.6.4 / discuss career opportunities offered by travel and tourism.
HS.O.PS2B.6.5 / discuss required customer service skills in the travel industry.
HS.O.PS2B.6.6 / categorize the services of state, national, and theme parks.