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ProStart II
Students will continue to be trained for employment in restaurants. The basic skills taught in ProStart I will be reviewed and additional skills such as customer relations, accounting procedures, and more advanced food preparation skills will be taught. FCCLA may be an integral part of this course.
GENERAL INFORMATION
ProStart II Standards
ProStart II Standards Common Core Grid 
ProStart II Disclosure (UVU Concurrent Enrollment) ProStart II Scope and Sequence I ProStart II Lesson Plans ProStart II Recipes ProStart II Syllabus STANDARD 1
Students will explore the facets of breakfast foods and sandwiches.
Chapter 1 Presentation Chapter 1 Presentation, Canapes Canape Design Dairy Tasting STANDARD 2
Students will understand and apply basic nutrition.
Chapter 2 Flip Book Healthy Substitutes My Plate and Guidelines Servsafe Study Flashcards Substitutions Servsafe Practice Tests STANDARD 3
Students will explore controlling foodservice costs
Chapter 3 Presentation, Menu Costing Chapter 3 Presentation, Principals of Control Chapter 3 Packet Edible Portion As Purchased (EP AP) Lemonade Stand Recipe Yield Scone Lab STANDARD 4
Students will compare and present salads and garnishes.
Chapter 4 Presentation, Garnishes Chapter 4 Presentation, Salads Garnish Assignment STANDARD 5
Students will explore classify purchasing and inventory procedures.
Chapter 5 Presentation, Purchasing Purchase Order STANDARD 6
Students will identify how to purchase, store and prepare meat, poultry and seafood.
RouladesSTANDARD 7
Students will identify and recognize marketing and menu concepts.
The Basics of Nutrition and RestaurantsChapter 7 Presentation, Marketing Chapter 7 Presentation, Marketing and the Menu Cheesecake Create a Menu Hamburger Lab Hamburger Lab Judging Sheet Menu Descriptions Menu Engineering Menu Evaluation Study Guide Textbook Study Guide STANDARD 8
Students will discuss and prepare desserts and baked goods.
Chapter 8 Presentation Chapter 8 Presentation, Chocolate Chapter 8 Presentation, Desserts and Baked Goods Chapter 8 Presentation, Paper Desserts Chapter 8 Presentation, Pastry Pastry Activity Pretzels Shaping Dough STANDARD 9
Students will apply the principles of conservation in food service.
Foreign Food Assignment STANDARD 10
Students will identify the characteristics and traditions related to global cuisine of the Americas.
Global Cuisine Global Cuisine Sign Up Regional Cuisine STANDARD 11
Students will identify the characteristics and traditions related to global cuisine of European, Mediterranean, and Eastern cuisines.
Global Cuisine Global Cuisine Sign Up International Food Unit International Food Unit Lab Sheet International Food Unit Project Grading Regional Cuisine 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 CompetitionProStart Videos Recipe Book 2004 Recipe Book 2005 Recipe Book 2007 Recipe Book 2008