No cloth, high heeled or open toed shoes or tennis shoes with any mesh on them will be allowed in the kitchen.
National Restaurant Association Educational Foundation, 2018 ServSafe: Essentials, by Educational Foundation, 7 th Edition Sarah Labensky and Alan Hause, Pearson, 2015 On Cooking: A Textbook of Culinary Fundamentals, (5 th Edition) National Restaurant Association Educational Foundation, NRAEF Copyright 2018 It is a school-to-career path for high school students interested in the restaurant and foodservice industry.įoundations of Restaurant Management & Culinary Arts Level 2z`1234 These skill sets serve as a foundation to professional, trained, and educated employees. By integrating classroom learning with job experiences, ProStart® provides students with opportunities to learn and practice important skills related to leadership and responsibility. Coupled with relevant work-based experiences, this curriculum enriches, enhances, and reinforces what students learn in the classroom and provides students with opportunities to develop and practice skills critical to their future success. This state-driven and industry-backed curriculum is based on the knowledge high school students need to be successful in the restaurant industry. Food patterns, restaurant management and hands on food labs are an important component of this course. The textbook will be Foundations of Restaurant Management and Culinary Science.
We will examine the food and hospitality industry and explore the various occupations available to students. ProStart 2 is a continuation of ProStart 1. Chef David Isenberg, Culinary Program Description
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