The ServSafe® program provides food safety training, exams an 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.Trust the only food safety program with roots in the foodservice industry to help you protect customer health, improve employee performance and preserve business reputation.
Passport to Success
The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate
that signifies a strong foundation in the basic management and culinary skills
considered critical to success by industry leaders.
This means you can be assured that a credentialed ProStart graduate is cross-trained
in all aspects of a restaurant’s operations and is ready to hit the ground running. A student who has earned the COA has demonstrated a commitmentto and knowledge of the industry, reducing turnover and training costs.
The ProStart National COA is your passport to the future. Earning the COA cangive you a leg up in your job search, and opens the door to collegiate
opportunities. Numerous restaurant, foodservice and hospitality programs offer benefits to ProStart graduates. These include scholarships, class creditsand credit towards work experience requirements. To learn more about the
benefits offered to ProStart graduates at more than 60 colleges and universities, download the National ProStart Collegiate Passport.
Earning the ProStart National Certificate of Achievement
To earn the ProStart National COA, a student must pass the National Restaurant Association’s Year 1 and Year 2 exams, and complete 400 hours of mentored work experience.
Introduction to Culinary Arts (First Semester AM/PM Class - 2 Units) -5722Introduction to Culinary Arts provides an opportunity for the students with little or no prior foods preparation experience, but with an interest in food, to learn about culinary skills.
This basic course introduces students into the world of professional cooking. Training in safety and sanitation (ServSafe), kitchen basics and food service equipment, nutrition, breakfast foods and sandwiches are taught in this beginning course. Lab experiences will be provide throughout the semester in order to reinforce these skills. The ProStart® Program is a two year industry-based program that prepares students for careers in the restaurant and food service industry. Integration of the Family and Consumer Sciences student organization, Family Careers, and Community Leaders of America (FCCLA), greatly enhances this curriculum. This class will prepare culinary students for their first experience of working in a food service situation. This class can be accompanied with ‘after school’ paid employment in a food service establishment and will be completed with the administration of the National ProStart 1 exam.
Culinary Arts 1 (Spring PM Class - 2 Units)-5720
Culinary Arts 1 prepares students for gainful employment and/entry into post-secondary education in the food production and service industry. Content provides students the opportunity to acquire marketable skills by examining both the industry and its career opportunities. Laboratory experiences simulate commercial food production and service operations. Integration of the Family and Consumer Sciences, student organization, Family Careers, and Community Leaders of America (FCCLA) greatly enhances this curriculum.
On the Job Training (OJT) (Spring PM Class - 2 Units) -5190
The students who complete a 400 hour paid internship and meet the testing requirements of the National Restaurant Association will receive national ProStart certification. This class will be accompanied with paid employment in a food service establishment. Students must provide transportation to and from job sites.
Career Pathway: Hospitality & Tourism
(Please note some of the careers listed may require Technical or Community College).