Course Name: *Breakfast, Potatoes, and Pasta/ProStart 2A
Course Number: 26010
Open to: Grades 11-12
Length: 1 Semester
Credits: 1/2 credit at NHS, Advanced Standing at FVTC
Prerequisite: Culinary Essentials/ProStart 1A
NOTE: This course, along with Culinary Essentials/ProStart 1A and Soups, Salads, and Sandwiches/ProStart 1B, will qualify a student for Advanced Standing at FVTC, with a B or better grade in all three courses.
Content: This course is the third in a series of four courses. It provides a working knowledge of the foodservice industry. It prepares students for an understanding of how the foodservice industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice.
Concepts in level 3, Breakfast, Potatoes, and Pasta/ProStart 2A, course include:
Food Costing and Cost Control
Eggs, Dairy, and Breakfast
Purchasing
Fruits and Vegetables
Potatoes, Pasta, and Grains
Activities: Laboratory preparation of foods, class discussions, simulated foodservice experiences, job shadowing and/or guest speakers. Students may participate in the ProStart Year Two exam which leads to a certificate of achievement from the National Restaurant Association.
Cost: $20.00 Lab fee.