26010 *Breakfast, Potatoes, and Pasta/ProStart 2A

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.

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