ProStart II (2 nd Edition) Levels: Grades 11-12 Units of Credit: 1.00 CIP Code: 20.0511 Core Code: 34-01-00-00-257 Prerequisite: Food and Nutrition I and II Skill Test: # 932 NRA ProStart Test ordered through URA COURSE DESCRIPTION ProStart II is a companion course to ProStart I from the National Restaurant Association (NRA). Students will continue to be trained for employment in restaurants. The basic skills taught in ProStart I will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. Prior to beginning this course, teachers should review safety, sanitation and kitchen essentials with their students. FCCLA may be an integral part of this course. CORE STANDARDS, OBJECTIVES, AND INDICATORS STANDARD 1 Students will discuss the importance of human relations in obtaining and sustaining an employment situation. OBJECTIVES - INTRODUCTION Objective 1: Discuss the importance of basic communication skills. Objective 2: Identify appropriate interpersonal employment skills. Objective 3: Prepare for employment. Objective 4: Create a quality cover letter Objective 5: Create a quality resume Objective 6: Accurately complete a job application Objective 7: Demonstrate appropriate job interviewing skills Objective 8: Act as a responsible employee. Objective 9: Consistently work cooperatively with co-workers and supervisors Objective 10: Consistently demonstrate dependability Objective 11: Consistently demonstrate punctuality Objective 12: Consistently perform job tasks and work independently STANDARD 2 Students will use proper sanitation techniques and safety procedures. OBJECTIVES - REVIEW Objective 1: Follow standards in personal grooming and hygiene. ProStart II 2 nd Edition/Teacher s Edition Page 1 of 5
Objective 2: Follow proper sanitation techniques. Objective 3: Wear a chef s coat or apron and appropriate hair covering Objective 4: Demonstrate frequent and proper hand washing Objective 5: Implement sanitation procedures Objective 6: Implement mise en place Objective 7: Consistently implement safety guidelines and procedures. Objective 8: Demonstrate handling, sharpening, and storage of knives. Objective 9: Demonstrate basic knife cuts. STANDARD 3 Students will discuss the history of food service. OBJECTIVES CHAPTER 1 Objective 1: Discuss how the modern restaurant was created. Objective 2: Identify various cuisines of the world. Objective 3: Discuss food service in the United States Objective 4: Discuss the future of food service. STANDARD 4 Students will properly identify the selection, storage and use of potatoes and grains. OBJECTIVES CHAPTER 2 Objective 1: Identify and describe different types of potatoes, grains, legumes, and pasta. Objective 2: Explain proper selection, receiving and storage of potatoes, grains, legumes and pasta. Objective 3: Prepare and present quality potato, grains, legumes and pasta. STANDARD 5 Students will explore the lodging industry. OBJECTIVES CHAPTER 3 Objective 1: Discuss the basics of lodging history and operations. Objective 2: Identify career opportunities in the lodging industry. Objective 3: Identify property management systems. ProStart II 2 nd Edition/Teacher s Edition Page 2 of 5
STANDARD 6 Students will compare various types of meal service. OBJECTIVES CHAPTER 4 Objective 1: Identify traditional service staff and serving styles. Objective 2: Identify service tools and utensils. Objective 3: Demonstrate appropriate place setting, and serving (including setting and clearing). Objective 4: Explain how to serve a meal. Objective 5: Practice suggesting items and guiding guests through the menu. Objective 6: Practice handling customer complaints. STANDARD 7 Students will discuss and prepare desserts and baked goods. OBJECTIVES CHAPTER 5 Objective 1: Identify and describe the types and roles of ingredients in baking. Objective 2: Differentiate between types of doughs, batters, pastries, cookies, cakes and tortes. Objective 3: Explain types of chocolate and dessert sauces. Demonstrate how they are prepared and used in desserts. Objective 4: Prepare a variety of dessert and baked goods. Demonstrate quality presentation. STANDARD 8 Students will discuss and incorporate information regarding menus and marketing. OBJECTIVES CHAPTER 6 Objective 1: Identify various types of menus. Objective 2: Identify and discuss basic marketing concepts. Objective 3: Create and analyze a restaurant menu. Objective 4: Create and write a restaurant promotion. STANDARD 9 Students will explain how to efficiently purchase and track inventory. OBJECTIVES CHAPTER 7 Objective 1: Identify factors affecting food prices and purchasing decisions. Objective 2: Explain standard ordering procedures and how purchasing decisions are made. Objective 3: Identify proper receiving, storage and inventory methods for various food products. ProStart II 2 nd Edition/Teacher s Edition Page 3 of 5
STANDARD 10 Students will identify how to purchase, store and prepare meat, poultry, and seafood. OBJECTIVE CHAPTER 8 Objective 1: Identify various cuts and grades of meat, poultry, and seafood. Objective 2: Identify proper storage procedures for meat, poultry and seafood. Objective 3: Match appropriate types of fabrication and cooking methods with different varieties of meat, poultry, and seafood. Objective 4: Prepare and present a quality meat, poultry, and seafood entrée(s). Objective 5: Identify and describe different types of charcuterie and garde manger. STANDARD 11 Student will apply basic accounting principles to common food service scenarios. OBJECTIVES CHAPTER 9 Objective 1: Identify basic accounting terms Objective 2: Discuss the use of an income statement and balance sheet. STANDARD 12 Students will discuss, prepare and present a quality stock(s), soup(s), and sauce(s). OBJECTIVES CHAPTER 10 Objective 1: Identify types of stocks, soups and sauces. Objective 2: Identify various preparation methods of stocks, soups and sauces. Objective 3: Identify correct cooling and storage of stocks and sauces. Objective 4: Prepare and present a quality stock, soups and sauces. STANDARD 13 Students will explain the role of tourism in the hospitality industry. OBJECTIVES CHAPTER 11 Objective 1: Categorize the businesses in the tourism industry and explain the role of tourism in the hospitality industry. Objective 2: List the advantages and disadvantages of various types of travel. Objective 3: Identify career opportunities offered by travel and tourism. ProStart II 2 nd Edition/Teacher s Edition Page 4 of 5
STANDARD 14 Students will discuss the importance of communicating with customers. OBJECTIVES CHAPTER 12 Objective 1: Identify how to handle customer complaints. Objective 2: Practice written communication skills. Objective 3: Describe correct telephone skills and how to communicate in a crisis. Objective 4: Discuss and practice effective listening, and speaking skills. Objective 5: Give examples of innovative ways to attract and keep customers. Objective 6: Respond to a customer complaint. ProStart II 2 nd Edition/Teacher s Edition Page 5 of 5