ProStart II AWVEIS Code 1019
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:History of Foodservice (1019.S.1)
Students will discuss the history of foodservice.
History of Foodservice Objectives
Students will:
1019.1.1Define the key terms of foodservice and their origins.
1019.1.2List famous chefs from history and note their accomplishments.
1019.1.3Explain the pasteurization process.
1019.1.4Describe the key terms used for different cuisines of the world.
1019.1.5Identify global cultures and traditions related to food.
1019.1.6Demonstrate preparation methods used in cuisines of the world.
1019.1.7Discuss the growth of foodservice and different types of foodservice operations in the
United States.
1019.1.8List historical entrepreneurs who have influenced foodservice in the United States.
1019.1.9Identify present and future trends that influence the foodservice industry.
1019.1.10Explain the differences between aquaculture, organic farming and hydroponics farming.
Standard 2:Potatoes, Grains and Pasta (1019.S.2)
Students will prepare potatoes, grains and pasta.
Potatoes, Grains and Pasta Objectives
Students will:
1019.2.1Explain how to properly select, receive and store potatoes, grains and pasta.
1019.2.2Identify types of grains, meals, flours and other starches and their uses.
1019.2.3Identify types of dried pasta and noodles and their uses.
1019.2.4Identify types of potatoes and their uses.
1019.2.5Match different cooking methods to potatoes, grains and pasta.
1019.2.6Prepare potatoes, grains and pasta using a variety of cooking techniques.
1019.2.7Identify and describe different types of legumes.
1019.2.8Prepare a variety of recipes using different cooking techniques for legumes.
Standard 3:Accounting Practices (1019.S.3)
Students will learn how to use standard accounting practices.
Accounting Practices Objectives
Students will:
1019.3.1Define and explain key accounting terms and principles used in foodservice operations.
1019.3.2Demonstrate basic accounting principles and apply them to common foodservice operations.
1019.3.3Practice double-entry accounting (recording transactions in balanced T accounts).
1019.3.4Read and interpret income statements and balance sheets.
1019.3.5Calculate cost of sales using opening and closing inventory figures.
1019.3.6Use the balance sheet equation to determine assets, liabilities and owners equity.
Standard 4:Quality Service (1019.S.4)
Students will explain and demonstrate the techniques necessary for quality service.
Quality Service Objectives
Students will:
1019.4.1Describe and demonstrate the similarities and differences between American, French,
English, Russian and quick service.
1019.4.2Demonstrate tableside preparation techniques.
1019.4.3Describe traditional service staff and list the duties and responsibilities of each staff position.
1019.4.4Identify various server tools and dining utensils and explain specific uses for each.
1019.4.5Explain and demonstrate the correct way to stock a service station.
1019.4.6List factors considered when ordering and using cups, glassware and china.
1019.4.7Demonstrate the correct way to set and clear the table.
1019.4.8Show how servers should properly identify, describe and recommend menu items to guests.
1019.4.9Present a guest check, receive payment and say goodbye to a guest properly.
1019.4.10Describe methods used to effectively resolve customer complaints.
Standard 5:Desserts and Baked Goods (1019.S.5)
Students will prepare desserts and baked goods.
Desserts and Baked Goods Objectives
Students will:
1019.5.1Identify the functions of basic ingredients used in desserts and breads.
1019.5.2Describe common desserts and methods used to prepare them.
1019.5.3Prepare various desserts and baked goods and store them properly.
1019.5.4Bake different types of breads and quick breads.
1019.5.5Describe different types of cookies and demonstrate various preparation methods.
1019.5.6Identify and describe types and roles of strengtheners, shortenings, sweeteners, flavoring,
leaveners and thickeners.
1019.5.7Describe how chocolate is made, tempered and stored.
1019.5.8Define the key terms associated with chocolate.
1019.5.9Explain how crème anglaise, pastry creams and Bavarian creams are prepared.
1019.5.10List the steps used to prepare poached fruits and tortes.
Standard 6:Purchasing and Inventory Control (1019.S.6)
Students will practice appropriate purchasing and inventory control procedures.
Purchasing and Inventory Control Objectives
Students will:
1019.6.1Define the key terms associated with purchasing decisions in the foodservice industry.
1019.6.2List the three main layers in a channel of distribution.
1019.6.3Describe the factors involved in selecting appropriate suppliers.
1019.6.4Explain the differences between formal and informal buying and the formal bidding process.
1019.6.5Define franchise, independent, chain and commissary types of foodservice operations.
1019.6.6Prepare a purchase order and develop a purchase specification list for items based on
inventory information.
1019.6.7Determine when and how often to order inventory items using bother perpetual and physical
inventory methods.
1019.6.8Describe proper receiving and storage procedures and necessary documentation
requirements.
1019.6.9Explain procedures used to issue items and track inventory.