CTE :: Family & Consumer Sciences Education - List Serve File Cabinet ProStart I

FACS ListServ File Cabinet

ProStart I | ProStart II

ProStart I
This basic course from the National Restaurant Association introduces students into the world of professional cooking. Basic communication skills, safety and sanitation, food preparation, meal planning, and other topics are taught in this beginning course. FCCLA may be an integral part of this course.

GENERAL INFORMATION

	COURSE STATE STANDARDS
	-ProStart I Standards - PDF -ProStart I Standards Common Core Grid - PDF
	SCOPE AND SEQUENCE/COURSE DISCLOSURE
	-ProStart I Disclosure (UVU Concurrent Enrollment) - Word -ProStart I Scope and Sequence I - Word
	LESSON PLANS, RECIPES, TERM ASSESSMENTS
	-ProStart I Lesson Plans - Word -ProStart I Recipe File - Word -ProStart I Syllabus - Word -ProStart I Term 1 Assessment - Word -ProStart I Term 2 Assessment - Word -ProStart I Term 3 Assessment - Word

STANDARD 1
Students will explore the history of careers of the food service, tourism and lodging industries.

	STANDARD 1 LESSON IDEAS & RESOURCES
	-Chapter 1 Presentation, Fabulous Feasts - PowerPoint -Chapter 1 Presentation, History of Food Presentation - PowerPoint -Historical Menu Assignment - Word
	STANDARD 1 TESTS OR QUIZZES

	STANDARD 1 WEB RESOURCES

STANDARD 2
Students will keep food safe through the use of proper sanitation techniques.

	STANDARD 2 LESSON IDEAS & RESOURCES
	-Chapter 2 Presentation, Preparing and Serving Safe Food - PowerPoint -HACCP Analysis and Resources - Word -How Safe Is It? - Word
	STANDARD 2 TESTS OR QUIZZES

	STANDARD 2 WEB RESOURCES

STANDARD 3
Students will consistently implement workplace safety.

	STANDARD 3 LESSON IDEAS & RESOURCES
	-Chapter 3 Presentation, Preventing Accidents and Injuries - PowerPoint -OSHA Project - Word -Safety Stations - Word
	STANDARD 3 TESTS OR QUIZZES

	STANDARD 3 WEB RESOURCES

STANDARD 4
Students will identify professional kitchen essentials and understand standardized recipes.

	STANDARD 4 LESSON IDEAS & RESOURCES
	-AP/EP Lab - Word -Math Packet - Word -Professionalism - Word -Recipe Conversion Assignment - Word -Standardized Recipes - Word
	STANDARD 4 TESTS OR QUIZZES

	STANDARD 4 WEB RESOURCES

STANDARD 5
Students will identify professional kitchen equipment and techniques.

	STANDARD 5 LESSON IDEAS & RESOURCES
	-Chapter 5 Presentation, Herbs and Spices - PowerPoint -Chapter 5 Presentation, Know Your Knives - PowerPoint -ChoseMyPlate.gov Assignment - Word -Knife Skills Rubric - Word -Know Your Knives - Word -Low Fat, Sugar and Salt Recipes - Word -Menu Planner Assignment - Word -Nutrient Chart - Word -Nutrient Chart Key - Word -Nutritional Menu - Word
	STANDARD 5 TESTS OR QUIZZES

	STANDARD 5 WEB RESOURCES

STANDARD 6
Students will discuss, prepare and present a quality stock, sauce and soup.

	STANDARD 6 LESSON IDEAS & RESOURCES
	-Chapter 6 Presentation, Stocks, Soups and Sauces - PowerPoint
	STANDARD 6 TESTS OR QUIZZES

	STANDARD 6 WEB RESOURCES

STANDARD 7
Students will describe and identify various effective communication processes.

	STANDARD 7 LESSON IDEAS & RESOURCES
	-Chapter 7 Presentation, Communication - PowerPoint -Blogs - Word -Communication Quiz - Word
	STANDARD 7 TESTS OR QUIZZES

	STANDARD 7 WEB RESOURCES

STANDARD 8
Students will identify the essentials of effective management in the work place.

	STANDARD 8 LESSON IDEAS & RESOURCES
	-Chapter 8 Presentation, Optical Illusions- PowerPoint -Chapter 8 Presentation, Working with People - PowerPoint -Diversity Packet - Word -Illusions Recipes - Word -Job Application - Word -Management Lab - Word
	STANDARD 8 TESTS OR QUIZZES

	STANDARD 8 WEB RESOURCES

STANDARD 9
Students will explore and utilize fruits and vegetables.

	STANDARD 9 LESSON IDEAS & RESOURCES
	-Chapter 9 Presentation, Fruits and Vegetables - PowerPoint -Fruits and Vegetables - Word -Vegetable Science - Word
	STANDARD 9 TESTS OR QUIZZES

	STANDARD 9 WEB RESOURCES

STANDARD 10
Students will discuss the importance of customer service in the restaurant and food service industry.

	STANDARD 10 LESSON IDEAS & RESOURCES
	-Chapter 10 Presentation, Service - PowerPoint -French Service Cooking - Word -Service Relay - Word -Service Styles - Word -Table Setting - Word
	STANDARD 10 TESTS OR QUIZZES

	STANDARD 10 WEB RESOURCES

STANDARD 11
Students will properly identify the selection, storage and use of potatoes and grains.

	STANDARD 11 LESSON IDEAS & RESOURCES
	-Chapter 11 Presentation, Starches - PowerPoint
	STANDARD 11 TESTS OR QUIZZES

	STANDARD 11 WEB RESOURCES

STANDARD 12
Students will explore building a successful career in the hospitality industry.

	STANDARD 12 LESSON IDEAS & RESOURCES
	-Chapter 12 Presentation, Building a Successful Career - PowerPoint -Portfolio - Word
	STANDARD 12 TESTS OR QUIZZES

	STANDARD 12 WEB RESOURCES

ADDITIONAL GENERAL INFORMATION

	MATERIALS FROM PAST EDITIONS OF PROSTART I
	-Breakfast, Chapter 7 - PowerPoint -Canapés - PowerPoint -Garde Manger II: Sandwiches and Hors d'oeuvres - PowerPoint -ProStart I Scope and Sequence - Word -ProStart I Standards, 2nd Edition - PDF -ProStart I Standards, 3rd Edition - PDF -ProStart Year 1, Chapter 8 - PowerPoint -ProStart Year 1, Chapter 9 - PowerPoint -ProStart Year 1, Chapter 10 - PowerPoint -ProStart Year 1, Chapter 12 - PowerPoint
	MATERIALS FROM PAST EDITIONS OF PROSTART I
	-ProStart II Scope and Sequence - Word -ProStart II Standards, 2nd Edition - PDF -ProStart II Standards, 3rd Edition - PDF -ProStart Year 2, Chapter 5 - PowerPoint -ProStart Year 2, Chapter 8 - PowerPoint -ProStart Year 2, Chapter 9 - PowerPoint -ProStart Year 2, Chapter 10 - PowerPoint
	NRA TESTING INFORMATION

	NRA/URA INFORMATION & RESOURCES
	-Recipe Book 2004 - PDF -Recipe Book 2005 - PDF -Recipe Book 2007 - PDF -Recipe Book 2008 - PDF
	PROSTART COMPETITIONS

Updated February 8, 2012

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FOR MORE INFORMATION:
pearl [dot] hart [at] schools [dot] utah [dot] gov (Pearl Hart) , Specialist
Family & Consumer Sciences Education
Phone: 801>538-7890
Fax: 801>538-7868

tracy [dot] silcott [at] schools [dot] utah [dot] gov (Tracy Silcott) , Support Staff
Family & Consumer Sciences Education
Phone: 801>538-7863