Standard 1: Control Foodservice Costs (1014.S.1)

ProStart I B WVEIS Code 1014

ProStart is a foodservice curriculum developed by the Educational Foundation of the National Restaurant Association with input from thousands of foodservice professionals across the nation. The courses integrate academic and hands-on learning to provide an overview of the industry and competencies necessary for success in the foodservice industry. Completers of the ProStart program are eligible for a national certificate from the National Restaurant Association Educational Foundation. Students must pass rigorous tests at the completion of ProStart IA/IB and ProStart IIA/IIB, and complete 400 hour off-campus, paid internship. This course focuses on the basics of preparing and serving of safe food, preventing accidents, using foodservice equipment and preparing certain types of foods. It also addresses the business topics of human relations, customer service, controlling costs and certain math concepts.

Students will learn how to control foodservice costs. Control Foodservice Costs Objectives Students will: 1014.1.1 Explain the four step cost control process. 1014.1.2 Calculate projected revenue, average cover and determine the revenue level of a foodservice operation. 1014.1.3 Discuss the relationship between cost and sales to determine food cost percentage. 1014.1.4 Perform math computations to define cost/volume/profit relationships. 1014.1.5 Define and explain the importance of an operative budget. 1014.1.6 Demonstrate operational procedures for preventing waste of food, beverages and supplies. 1014.1.7 Illustrate the cost percentage formula and apply it to operational procedures. 1014.1.8 Explain the three goals of sales control. 1014.1.9 Calculate total sales including tax and tip. 1014.1.10 Calculate average sales per customer. 1014.1.11 Balance cash register receipts. 1014.1.12 Explain the importance of an opening and closing inventory. 1014.1.13 Illustrate five ways to determine closing inventory and calculate its dollar value. 1014.1.14 Determine daily and monthly food cost percentages. 1014.1.15 Determine menu pricing using the four standard methods.

Standard 2: Sandwiches and Breakfast Foods (1014.S.2)

Students will prepare sandwiches and breakfast foods. Sandwiches and Breakfast Foods Objectives Students will: 1014.2.1 Explain how to keep dairy products safe and sanitary. 1014.2.2 Define the terms pasteurize and homogenize. 1014.2.3 Compare the differences of margarine and butter. 1014.2.4 Compare and contrast ripened, unripened, aged and processed cheeses and give examples of each. 1014.2.5 List the characteristics of eggs including size and grade. 1014.2.6 Prepare and serve eggs using a variety of cooking methods. 1014.2.7 Describe and prepare various types of breakfast foods and beverages. 1014.2.8 Demonstrate the set up of an efficient sandwich station. 1014.2.9 List different types of sandwiches and sandwich fillings. Standard 3: Salads and Garnishes (1014.S.3)

Students will prepare salads and garnishes. Sales and Garnishes Objectives Students will: 1014.3.1 Identify and describe the various ingredients used to make assorted salads. 1014.3.2 Prepare and store salads properly. 1014.3.3 List the ingredients and prepare various salad dressings. 1014.3.4 Identify ingredients and prepare several dips. 1014.3.5 Demonstrate techniques used to prepare garnishes. 1014.3.6 Demonstrate garnishing plates.

Standard 4: Fruits and Vegetables (1014.S.4)

Students will describe the characteristics of fruits and vegetables. Fruits and Vegetables Objectives Students will: 1014.4.1 Describe and identify the various varieties of fruits and vegetables and the forms in which they are available (fresh, frozen, etc.). 1014.4.2 List seasons in which fresh fruits and vegetables are at their best quality and lowest price. 1014.4.3 Match different cooking methods to various fruits and vegetables. 1014.4.4 Explain how to properly select and purchase, receive, store and handle fruits and vegetables. 1014.4.5 Prepare fruits and vegetables in a variety of ways.

Standard 5: Management Techniques (1014.S.5)

Students will understand personnel management techniques. Management Techniques Objectives Students will: 1014.5.1 Define front of the house and back of the house duties and responsibilities. 1014.5.2 Discuss effective methods of recruiting, motivating and retaining employees. 1014.5.3 State the importance of legal interviewing skills, new employee orientation programs and employee performance evaluations. 1014.5.4 Identify common foodservice personnel problems and describe effective techniques for managing them. 1014.5.5 Describe the process involved in staff scheduling. 1014.5.6 Explain why the American Disabilities Act and sexual harassment issues can affect a foodservice operation.