The curriculum is provided by ProStart, through the National Restaurant Association, and students who pass a national exam and work 400 hours in the industry can receive scholarships towards college expenses.
The students learn customer relations, safety and serving safe food, kitchen basics, food service equipment, nutrition, business math, foodservice costing, menu planning and marketing, purchasing, travel and tourism, interpersonal skills and basic preparations in stocks, soups, sauces, meats, poultry, seafood, fruits, vegetables, desserts, potatoes, grains and salads.
Instruction and practice in the learning environment requires adherence to safety standards, OSHA, EPA and industry guidelines. |