In this class you will develop your culinary skills by producing and sampling gourmet food products. We will explore recipes such as meringue cookies, chicken alfredo with homemade pasta, apple pie, poached chicken, beef fajitas and much, much more! In addition, you will learn behind the scenes information about the restaurant and hospitality industries. College articulation to 30+ institutions is available if you choose to complete the ProStart program. Learning will take place through labs, hands on activities, guest speakers, field trips, and more!
- Kitchen Basics
- Industry Safety (Food & Workplace)
- Culinary Skills
- Restaurant Business
- Sauces, Soups, Grains
- Cooking Methods
1. Be Respectful
2. Be Responsible
3. Be Sanitary
Folder/Notebook, Pen/Pencil, Planner, Hair Binder (if applicable),Positive Attitude!
A $10 lab fee will be collected from each student before the 1st "official" lab. If lab fee is not turned in on time the student will not be able to participate in the labs until it is collected. If the lab fee is collected in the first week of class Extra Credit will be rewarded! If there are financial concerns please contact me.
All work is due on due date. Late work will be accepted for 50% of points earned; any late work turned in after a unit is complete will earn up to 10% of points earned. Late work for excused absences will be graded according to student handbook. It is the student's responsibility to collect and turn in late/missing work. Assignments can be obtained by asking the instructor for a copy or electronically via the planbook.com (click text for link.)
Grades are based on total points with 10% of the grade coming from the final. Grades are divided into the following categories:
Daily Work Projects
Assessments Food Labs
Lab Make Up Process:
See FlipGrid instructions via google classroomWeekly Outline & Assignments:Please visit planbook.com to view a weekly class outline, due dates, electronic assignments, and special class announcements.About ProStart:ProStart is a 2 year curriculum sponsored by the National Restaurant Association. The purpose of the curriculum is to educate future foodservice leaders to enhance their culinary skills, but also elevate their communication and management skills. ProStart extends out of the classroom providing students with business mentors and through guest speakers, field trips, and on the job training. Students involved in ProStart have the opportunity to participate in the state/national ProStart Invitational. During the ProStart Invitational students can compete in either the Culinary portion or the Restaurant Management section where they face off against other high school students across the nation to see who has the top skills! It is an exciting and fast paced competition contact Mrs. Feyma if interested in joining the NRHS team!