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ProStart I (2nd Edition) |
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Printable Version (pdf)
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Course Description
Core Standards of the Course
Standard 1
Students will discuss the importance of human relations in obtaining and sustaining an employment situation.
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Objective 1
Discuss the importance of basic communication skills.
Objective 2
Identify appropriate interpersonal employment skills.
Objective 3
Prepare for employment.
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Create a quality cover letter
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Create a quality resume
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Accurately complete a job application
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Demonstrate appropriate job interviewing skills
Objective 4
Act as a responsible employee.
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Consistently work cooperatively with co-workers and supervisors
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Consistently demonstrate dependability
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Consistently demonstrate punctuality
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Consistently perform job tasks and work independently
Standard 2
Students will discuss the importance of good customer relations.
Objective 1
Identify basic methods of creating good customer relations.
Objective 2
Identify the manager’s role in customer service.
Standard 3
Students will discuss and explain the importance of sanitation.
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Objective 1
Identify standards of personal grooming and hygiene, including frequent hand washing and other sanitation procedures.
Objective 2
Identify the factors contributing to food-borne contamination and illness and prevention strategies.
Objective 3
List the seven principles of a HACCP food safety system.
Objective 4
Identify how sanitation pertains to the flow of food.
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Discuss the importance of food safety
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List the steps for establishing a food safety system
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Maintaining a clean and sanitary kitchen
Standard 4
Students will consistently implement safety guidelines.
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Objective 1
Discuss and implement workplace safety.
Objective 2
Identify how to prevent fires and treat burns.
Objective 3
Identify how to lift and carry objects safely.
Objective 4
Identify how to prevent and treat cuts.
Standard 5
Students will identify and use kitchen basics.
Objective 1
Identify the components and functions of a standardized recipe.
Objective 2
Apply effective mise en place through practice.
Objective 3
Demonstrate handling, sharpening, and storage of knives.
Objective 4
Demonstrate basic knife cuts.
Objective 5
List common spices and herbs and describe their uses.
Objective 6
Describe and demonstrate several basic pre-preparation techniques.
Objective 7
Describe various cooking methods and list the foods to which they are suited.
Standard 6
Students will identify pieces of food service equipment, utensils, and knives.
Objective 1
Identify receiving, storage, and pre-preparation equipment.
Objective 2
Identify cooking, holding, and service equipment.
Objective 3
Explain how to clean and care for the equipment.
Standard 7
Students will identify nutritional guidelines as pertaining to food service.
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Objective 1
Identify the ABCs of nutrition.
Objective 2
Explain the role of proteins, vitamins, minerals, and water.
Objective 3
Review nutritional guidelines.
Objective 4
Dietary Guidelines for Americans
Objective 5
Food Guide Pyramid
Objective 6
Reading a nutrition label
Objective 7
Identify methods for making menus more nutritious.
Objective 8
Prepare and present a nutritious menu item.
Standard 8
Students will explore the facets of Breakfast Foods and Sandwiches.
Objective 1
Identify characteristics of foods containing dairy products, cheese, eggs then prepare and present food products using dairy and/or egg products.
Objective 2
Identify characteristics of quality breakfast foods then prepare and present breakfast foods.
Objective 3
Identify characteristics of hot and cold sandwiches then prepare and present hot and cold sandwich items.
Standard 9
Students will identify how to work with people.
Objective 1
Explain how stereotypes and prejudices can negatively affect how people work together.
Objective 2
List and demonstrate effective legal interviewing skills.
Objective 3
Describe common elements of orientation programs.
Standard 10
Students will explore salads and garnishes.
Objective 1
Identify and describe the various ingredients used to make salads.
Objective 2
Demonstrate designing attractive salads.
Objective 3
Describe and prepare various dressings, dips and condiments.
Objective 4
Describe and prepare ingredients commonly used as garnishes.
Standard 11
Students will demonstrate the basics of food service business math.
Objective 1
Review basic math skills of fractions, decimals, and percent.
Objective 2
Convert recipes from original yield to desired yield using conversion factors.
Objective 3
Given an problem, calculate as purchased and edible portion amounts.
Objective 4
Identify methods of controlling food costs.
Objective 5
Discuss the importance of standardization and portion control in food production.
Objective 6
Identify ways of controlling production volume.
Objective 7
List factors contributing to labor costs.
Standard 12
Students will explore fruits and vegetables.
Objective 1
Identify characteristics of fruits and vegetables and appropriate storage and cooking methods.
Standard 13
Students will explore and apply methods for controlling foodservice costs.
Objective 1
Compare the relationship between cost and sales to determine food cost percentage.
Objective 2
Calculate projected revenue, average cover and find revenue level.
Objective 3
Explain how to control sales.
Objective 4
Determine daily and monthly food cost.
Objective 5
Demonstrate accurate portion control in plating or serving food items.
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Objective 6
Determine menu prices using the food cost percentage method.
These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Office of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Office of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.
For more information about this core curriculum, contact the USOE Specialist, PEARL HART or visit the CTE/Family & Consumer Sciences Education Home Page. For general questions about Utah's Core Curriculum, contact the USOE Curriculum Director, MARY SHUMWAY . UEN Contact Info: 801-581-2999 | 800-866-5852 | Contact Us