FACS ListServ File Cabinet

ProStart I | ProStart II

ProStart II
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. FCCLA may be an integral part of this course.

GENERAL INFORMATION

STANDARD 1
Students will explore the facets of breakfast foods and sandwiches.

STANDARD 2
Students will understand and apply basic nutrition.

STANDARD 3
Students will explore controlling foodservice costs

STANDARD 4
Students will compare and present salads and garnishes.

STANDARD 5
Students will explore classify purchasing and inventory procedures.

STANDARD 6
Students will identify how to purchase, store and prepare meat, poultry and seafood.

STANDARD 7
Students will identify and recognize marketing and menu concepts.

STANDARD 8
Students will discuss and prepare desserts and baked goods.

STANDARD 9
Students will apply the principles of conservation in food service.

STANDARD 10
Students will identify the characteristics and traditions related to global cuisine of the Americas.

STANDARD 11
Students will identify the characteristics and traditions related to global cuisine of European, Mediterranean, and Eastern cuisines.

ADDITIONAL GENERAL INFORMATION

Updated November 5, 2011