Photo of a PROSTART RESTAURANT MANAGEMENT activity.

Photo of a PROSTART RESTAURANT MANAGEMENT activity.

Photo of a PROSTART RESTAURANT MANAGEMENT activity.

Photo of a PROSTART RESTAURANT MANAGEMENT activity.

PROGRAM COSTS

* Program costs subject to change

INDUSTRY CREDENTIALS

ServSafe - logo

CPR/AED TRAINING LOGO

NOCTI LOGO

Simulated Workplace

PROSTART RESTAURANT MANAGEMENT

ProStart is a nationwide, career-building program for high school students created by the National Restaurant Association Educational Foundation.

The ProStart program unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

WHAT ARE THE CLASSES ABOUT?

Students are mentored by their instructor and guest chefs as they prepare them for competition and the workforce. Students' classrooms are transformed into a Simulated Workplace. The Simulated Workplace environment permits students the opportunity to take ownership of their individual performance as it impacts the overall success of the education, while thriving in a authentic workplace culture.

With national and local support from industry members, educators, the National Restaurant Association Educational Foundation, and state restaurant associations, ProStart reaches 90,000 students nationwide.

WHAT SKILLS WILL STUDENTS LEARN?

  • Kitchen Essentials

  • Management Essentials

  • Safety and Sanitation

  • Nutrition

  • Teamwork

  • Inventory

  • Communication

  • Accountability

  • Cost Control

  • Customer Service

  • Marketing

  • Leadership

  • Purchasing

Students will also perform several “hands-on” activities including: cooking, baking, measuring, catering, and front-of-house service. Academic work in class will include: tests, quizzes, hands on performances, leadership, and management essentials.

WHAT CREDENTIALS ARE AVAILABLE?

Join SkillsUSA and compete in the Culinary Arts or Commercial Baking competition, compete in the Hospitality Cup – West Virginia’s State ProStart Competition, earn the ProStart National Certificate of Achievement, earn Industry Credentials – ServSafe Manager, ServSafe Foodhandlers Certificate, and more, National CTE Honor Society, and numerous scholarships.

WHAT JOBS/JOB TITLES ARE AVAILABLE TO THE STUDENTS AFTER GRADUATION?

  • Cook

  • Assistant Restaurant Manager

  • Kitchen Manager

  • Executive Chef

  • Assistant Pastry Chef

  • Banquet Chef

  • Restaurant Manager

  • Food & Beverage Director

  • Catering Manager

  • Sous Chef

  • Foodservice Manager

  • Pastry Chef

WHAT WORK SKILLS WILL BE NEEDED FOR THESE JOBS?

  • Strong customer service skills

  • Strong concentration & focus

  • Ability to work in stressful, hot environment

  • Ability to stand for extended periods of time

  • Ability to lift 50+ lbs.

  • Ability to work nights, weekends & holidays

  • Ability to be subject to burn & cut hazards

  • Valid Driver’s License

  • Math and reading skills

  • Detail oriented

  • Team player

  • Dependable

WHAT SKILLS SHOULD A STUDENT HAVE TO BE SUCCESSFUL IN YOUR PROGRAM?

To be successful in this program, students must be able to lift 50 pounds, work with their hands, time management skills, leadership skills, and accountability. Students will also need to be drug free.

PROGRAM REQUIREMENTS

  • Students must wear closed-toe, slip-resistant, rubber soled shoes on lab days (lockers provided for storage).

  • Students must receive their ServSafe Food Handler’s Card and CPR/First Aid Training Certification.

  • Students are required to participate in two advisory dinners in the evening at PCTC.

SIMULATED WORKPLACE REQUIREMENTS

This program participates in the West Virginia Department of Education Simulated Workplace environment.
For more information and requirements, click here.

TECHNOLOGY REQUIREMENTS

Students will be provided with any technology instruction, devices and software required.

STUDENT ORGANIZATION

Students may enroll in SkillsUSA.

PROGRAM LENGTH

1 Academic Year (10 months) – 540 clock hours consisting of four (4), nine-week courses of 135 clock hours each and one (1) English 12 course embedded throughout the program.

SCHEDULE OF COURSES

Course Frequency: Each course offered once each academic year

SCHEDULE: MONDAY-FRIDAY 8:30AM – 11:00AM

  • 1013 Restaurant and Culinary Foundations

  • 1014 Restaurant and Management Essentials

  • 1019 Advanced Principles in Food Production

  • 1020 Restaurant Professional

ELIGIBILITY REQUIREMENTS FOR CERTIFICATION

Students must meet attendance requirements and obtain an 80% or higher in each class in order to receive course work certification.

COURSE DESCRIPTIONS

1013 RESTAURANT AND CULINARY FOUNDATION

This course focuses on the basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to restaurant equipment, kitchen essentials in knife skills, stocks and sauces, and communication concepts in the restaurant industry. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1014 RESTAURANT MANAGEMENT ESSENTIALS

This course is designed to focus management essentials in the restaurant industry, guest service, food production, and career exploration and pursuit. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1019 ADVANCED PRINCIPLES IN FOOD PRODUCTION

This course is designed to examine advanced food production, nutrition, and cost control. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1020 RESTAURANT PROFESSIONAL

This course is designed to provide content related global cuisine, sustainability, desserts and baked goods, and marketing. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.