Osseo Area School District Prostart Students showcasing their food presentation and 2nd Place Trophy

Instructors:

Katherine Hutchinson
Park Center Senior High
Culinary Arts 1 and 2, Prostart, Restaurant Management, My Foods FACS
(763) 569-7600

Rebecca Cranston
Osseo Senior High
Culinary Arts 1 and 2, Prostart, Restaurant Management, My Foods FACS
(763) 391-8500

Aimee Olson
Park Center Senior High
Culinary Arts 1 and 2, Prostart, Restaurant Management, My Foods FACS
(763) 569-7600

Sample Careers:

  • Chef
  • Food Service Manager
  • Restaurant Manager
  • Hotel Management
  • Club Manager
  • Nutritionist

Courses:

My Foods FACS

Course Description:

How does food bring people together? This course celebrates food, family and the world community. This course brings nutrition, wellness, food choices, consumer skills, kitchen basics and culture into the kitchen and to the table. Students will examine food safety, nutrients, preparation skills and a variety of ingredients to inform and enrich their life and the lives of others.

Lab work will be an important learning tool. On average, students will have the opportunity to cook about once a week. Following recipes carefully, using proper measurements and cooking methods, as well as cooperation and personal responsibility will be stressed. Students will also have the chance to sample a variety of foods prepared during class in order to expand and develop their own food preferences. 

Course Standards:

  1. Demonstrate food safety and sanitation procedures.
  2. Analyze factors that influence nutrition and wellness practices across the lifespan.
  3. Demonstrate ability to acquire, handle and use foods to meet nutrition and wellness needs.

Course Prerequisites: None

Restaurant Management

Course Description:

Do you want to open America's next great restaurant?  Do you want to be a part of a thriving and growing industry? Do you find yourself thinking about food and how to make it part of your future career? This course will cover the basics of restaurant management including communication, cost control, purchasing and marketing. Put your dream on the top of your bucket list and take this class! This course is offered the general student population who are interested in this area an introduction to restaurant management.

This course is required for all ProStart students.  This course is needed for students in the ProStart program to complete the curriculum, participate in internships, pass ProStart exams and make application for certificate of achievement recognized by the National Restaurant Association. Certificate of Achievement is critical to articulation at over 60 post-secondary institutions across the nation.

This course will use the 2013 National ProStart Invitational Management and Competitions Procedures and Rules as a guide.

Course Standards:

  1. NASAFACS 8.0: Integrate knowledge, skills, and practices required for careers in food production and services.
  2. NASAFACS 8.1: Analyze career paths withing the food production and food services industries.
  3. NASAFACS 8.6: Demonstrate implementation of food service management and leadership functions.
  4. NASAFACS 7: Demonstrate the concept of internal and external customer service
  5. NASAFACS 10.0: Synthesize knowledge, skills and practices required for careers in hospitality, tourism, and recreation
  6. NASAFACS 10.1: Analyze career paths within the hospitality, tourism and recreation industries.

Course Prerequisites: None

Culinary Arts I and II

Course Description:

This course explores Culinary Arts in one and expands on it in two. Activities provide instruction in the application of the principles of food preparation, food selection and storage. Students will prepare and sample new and different recipes to develop advanced culinary skills. Individuals can choose to continue progress toward Pro Start certification. In Culinary Arts II, you can prepare for getting a job today, working your way through college or becoming a culinary arts professional!

 Course Standards:

  1. Analyze career paths within the food production and food services industry.
  2. Demonstrate food safety and sanitation procedures.
  3. Demonstrate ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.
  4. Demonstrate professional food preparation methods and techniques to produce a variety of food products to meet customer needs.

Course Prerequisites: None

ProStart (Culinary Arts III and IV)

Course Description:

This program provides students with the opportunity to learn about the restaurant and food service industry. The curriculum, ProStart, was created by the National Restaurant Association. Students learn basic food preparation. Students begin testing for industry recognized certification, such as ServeSafe, and National Prostart Certificate of Achievement. Students receive career-oriented instruction in both classic and modern culinary arts with an emphasis on the skills needed to succeed in the industry and in post-secondary education.

Course Standards:

  1. Analyze career paths within the food production and food services industries.
  2. Demonstrate food safety and sanitation procedures.
  3. Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
  4. Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs
  5. Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
  6. Demonstrate implementation of food service management and leadership functions.
  7. Demonstrate the concept of internal and external customer service.

Course Prerequisites: Culinary Arts I and II

Contact

Jeremy Willey
Director
763.391.7148