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Donaldson Career Center       Culinary Arts

ProStart Program Overview

With national and local support from industry members, educators, the National Restaurant Association Educational Foundation (NRAEF) and state restaurant association partners, ProStart® reaches more than 90,000 students in 1,700 high schools across 47 states, Guam, and U.S. military bases. From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience opportunities and builds practical skills and a foundation that will last a lifetime.

How ProStart Works

By bringing together the industry and the classroom, ProStart gives students a platform to discover new interests and talents to open doors for fulfilling careers. It happens through a curriculum that includes all facets of the industry, and sets a high standard of excellence for students and the industry.

ProStart National Certificate of Achievement

Students who have completed the requirements of the ProStart program are awarded an industry-recognized certificate – the ProStart National Certificate of Achievement. To earn the certificate, students pass two national exams, demonstrate a mastery of foundational skills and work 400 mentored hours.

Students who receive the certificate are eligible for NRAEF scholarship opportunities and course credits at more than 75 of the country’s leading hospitality and culinary arts colleges and universities.

 http://servsafe.com/

 

The ServSafe® program provides food safety training, exams and educational materials to foodservice managers. Students can earn the ServSafe Food Protection Manager Certification, accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts.

Culinary Arts  - Year One

Course Outline Semester 1

 

 

Unit/Lesson

Textbook Chapter

 

Unit/Lesson

Textbook Chapter

Week 1

 

Intro to CA

 

Week 10

Equipment

Ch. 5

Week 2

Overview of

Ch. 1

Week 11

Cooking Methods

Ch. 5

Week 3

Foodservice

Ch. 1

Week 12

Nutrition Basics

Ch. 5

Week 4

ServSafe

Ch. 2

Week 13

Healthy Nutrition

Ch. 5

Week 5

ServSafe

Ch. 2

Week 14

Potatoes

Ch. 11

Week 6

Workplace Safety

Ch. 3

Week 15

Legumes/Grains

Ch. 11

Week 7

Professionalism

Ch. 4

Week 16

Pasta

Ch. 11

Week 8

Standardized Recipes

Ch. 4

Week 17

Bake Sale and Meals on Wheels

Ch. 5

Week 9

Culinary Math

Ch. 4

Week 18

Semester Exam

Exam

Course Outline Semester 2

 

Unit/Lesson

Textbook Chapter

 

Unit/Lesson

Textbook Chapter

Week 1

 Stocks,  Sauces & Soups

Ch. 6

Week 10

Vegetables

Ch. 9

Week 2

Food Service Industry

Ch. 12

Week 11

SkillUSA Competition

 

Week 3

Career Prep

Ch. 12

Week 12

Management

Ch. 8

Week 4

Communication

Ch. 7

Week 13

Management

Ch. 8

Week 5

Serving Food

Ch. 10

Week 14

Quick Breads

Ch. 5

Week 6

Serving Food

Ch. 10

Week 15

WorkKeys testing

WK

Week 7

Competition Preparation

 

Week 16

Labs

 

Week 8

ProStart Competition

 

Week 17

Final Exam

Exam

Week 9

Fruits

Ch. 9

Week 18

Final Exam

Exam

Culinary Arts -  Year 2

Course Outline Semester 1

    

 

Unit/Lesson

Textbook Chapter

 

Unit/Lesson

Textbook Chapter

Week 1

 

Overview

 

Week 10

Knife Cuts Review

     

Week 2

Safety Review

 

Week 11

Salads/Garnishing

Ch. 4

Week 3

Dairy

Ch. 1

Week 12

Portfolio

     

Week 4

Eggs/Breakfast

Ch. 1

Week 13

ServSafe

SS

Week 5

Sandwiches

Ch. 1

Week 14

ServSafe

SS

Week 6

Nutrition

Ch. 2

Week 15

ServSafe

SS

Week 7

Nutrition

Ch. 2

Week 16

Bake Sale

     

Week 8

Cost Control

Ch. 3

Week 17

Meals on Wheels

     

Week 9

Cost Control

Ch. 3

Week 18

ServSafe/ Semester Exams

     

Course Outline Semester 2

  

 

Unit/Lesson

Textbook Chapter

 

Unit/Lesson

Textbook Chapter

Week 1

Beef

 

Ch. 6

Week 10

Desserts

Ch. 8

Week 2

Poultry

Ch. 6

Week 11

Sustainability

Ch. 9

Week 3

Seafood

Ch. 6

Week 12

Marketing

Ch. 7

Week 4

Chocolate

Ch. 8.5

Week 13

Global

Ch. 10

Week 5

Purchasing

Ch. 5

Week 14

Cuisine

Ch. 11

Week 6

Inventory Control

Ch. 5

Week 15

Visual Recipe Project

Ch. 7/10/11

Week 7

Competition prep

 

Week 16

Visual Recipe Project

Ch. 7/10/11

Week 8

Competition

 

Week 17

Certification Exam

     

Week 9

Baked Goods

Ch. 8

Week 18

Practical Exam

     

 

INVOLVED!