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FACS ListServ File Cabinet
ProStart I
This basic course from the National Restaurant Association introduces students into the world of professional cooking. Basic communication skills, safety and sanitation, food preparation, meal planning, and other topics are taught in this beginning course. FCCLA may be an integral part of this course.
GENERAL INFORMATION
ProStart I Standards
ProStart I Standards Common Core Grid 
ProStart I Disclosure (UVU Concurrent Enrollment) ProStart I Scope and Sequence I ProStart I Lesson Plans ProStart I Recipe File ProStart I Syllabus ProStart I Term 1 Assessment ProStart I Term 2 Assessment ProStart I Term 3 Assessment STANDARD 1
Students will explore the history of careers of the food service, tourism and lodging industries.
Chapter 1 Presentation, Fabulous Feasts Chapter 1 Presentation, History of Food Presentation Historical Menu Assignment STANDARD 2
Students will keep food safe through the use of proper sanitation techniques.
Chapter 2 Presentation, Preparing and Serving Safe Food HACCP Analysis and Resources How Safe Is It? STANDARD 3
Students will consistently implement workplace safety.
Chapter 3 Presentation, Preventing Accidents and Injuries OSHA Project Safety Stations STANDARD 4
Students will identify professional kitchen essentials and understand standardized recipes.
AP/EP Lab Culinarian's Code Math Packet Professionalism Recipe Conversion Assignment Standardized Recipes STANDARD 5
Students will identify professional kitchen equipment and techniques.
Become a Knife EnthusiastChapter 5 Presentation, Herbs and Spices Chapter 5 Presentation, Know Your Knives ChoseMyPlate.gov Assignment Cooking Methods Knife Skills Rubric Know Your Knives Low Fat, Sugar and Salt Recipes Menu Planner Assignment Nutrient Chart Nutrient Chart Key Nutritional Menu STANDARD 6
Students will discuss, prepare and present a quality stock, sauce and soup.
Chapter 6 Presentation, Stocks, Soups and Sauces Cold SoupsSTANDARD 7
Students will describe and identify various effective communication processes.
Chapter 7 Presentation, Communication Blogs Communication Quiz STANDARD 8
Students will identify the essentials of effective management in the work place.
Chapter 8 Presentation, Optical IllusionsChapter 8 Presentation, Working with People Chapter 8 Project Diversity Packet Illusions Recipes Job Application Management Lab STANDARD 9
Students will explore and utilize fruits and vegetables.
Chapter 9 Presentation, Fruits and Vegetables Fruits and Vegetables Vegetable Science STANDARD 10
Students will discuss the importance of customer service in the restaurant and food service industry.
Chapter 10 Presentation, Service French Service Cooking Service Relay Service Styles Table Setting STANDARD 11
Students will properly identify the selection, storage and use of potatoes and grains.
Chapter 11 Presentation, Starches Pasta 101STANDARD 12
Students will explore building a successful career in the hospitality industry.
Chapter 12 Presentation, Building a Successful Career Portfolio ADDITIONAL GENERAL INFORMATION
Breakfast, Chapter 7 Canapés Garde Manger II: Sandwiches and Hors d'oeuvres ProStart I Scope and Sequence ProStart I Standards, 2nd Edition ProStart I Standards, 3rd Edition ProStart Year 1, Chapter 8 ProStart Year 1, Chapter 9 ProStart Year 1, Chapter 10 ProStart Year 1, Chapter 12 ProStart II Scope and Sequence ProStart II Standards, 2nd Edition ProStart II Standards, 3rd Edition ProStart Year 2, Chapter 5 ProStart Year 2, Chapter 8 ProStart Year 2, Chapter 9 ProStart Year 2, Chapter 10 Gourmet Foods 4th Quarter Project Gourmet Foods 4th Quarter Project Example The Hospitality Education Foundation of Georgia Iron Chef Competition ProStart Videos Recipe Book 2004 Recipe Book 2005 Recipe Book 2007 Recipe Book 2008