Elective for students Gr. 11-12
Prerequisite: Prostart Foods I
Required Supplies: None
Offered: Every Year
Duration: Traditional semester
High School Credit: .5 credit/semester
College Credit: MN West Articulated Credit Available. SafeServ Certificate available
ProStart 2 builds on the ProStart 1 curriculum. Culinary topics covered include purchasing, storage, and cooking, eggs, dairy products, breakfast foods, fruits, vegetables, rice, grains, pasta, meat, poultry, and seafood. Also covered are yeast bread, cakes, pies, desserts, and dessert plating. The management concepts of marketing, menu management, cost management, and modern operational concerns such as sustainability and nutrition will be common themes. This course exposes students to career opportunities in the restaurant and food service industry.