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Monticello's ProStart Program is a curriculum created by the National Restaurant Association Educational Foundation. Students learn the management and culinary skills needed for a career in the food service industry.
Monticello's ProStart Program is a curriculum created by the National Restaurant Association Educational Foundation. Students learn the management and culinary skills needed for a career in the food service industry.
In addition, there is an emphasis on safety and sanitation, communication, management, and customer service. Upon completion of the safety and sanitation unit, the culinary lab experience will begin. Units include: soups, sauces, fruits, vegetables, and grains.
In addition, there is an emphasis on safety and sanitation, communication, management, and customer service. Upon completion of the safety and sanitation unit, the culinary lab experience will begin. Units include: soups, sauces, fruits, vegetables, and grains.
Upon successful completion of the course, students have the option to participate in ServSafe certification testing and ProStart exams certifications needed for all restaurant jobs.
Upon successful completion of the course, students have the option to participate in ServSafe certification testing and ProStart exams certifications needed for all restaurant jobs.
Culinary 3 Partnership with Fresh Acres Farm- Local Monticello Farm, Corn Maze & Pumpkin Patch
Culinary 3 Partnership with Fresh Acres Farm- Local Monticello Farm, Corn Maze & Pumpkin Patch
The Fresh Acres Corn Maze and Pumpkin Patch was created with your entire family in mind! Bring the whole family to celebrate the autumn season.
The Fresh Acres Corn Maze and Pumpkin Patch was created with your entire family in mind! Bring the whole family to celebrate the autumn season.
Get your tickets at the door!
Get your tickets at the door!
Fresh Acres Farm
8102 72nd St NE, Monticello, MN 55362
Fresh Acres Farm
8102 72nd St NE, Monticello, MN 55362
Culinary 3 students were delivered Fresh "Pumpkin Pie" Pumpkins from Monticello's own Fresh Acres Farms
Culinary 3 students were delivered Fresh "Pumpkin Pie" Pumpkins from Monticello's own Fresh Acres Farms
Meet Our New Culinary Mentor Local Farmer Zeke Berg
Meet Our New Culinary Mentor Local Farmer Zeke Berg
Fresh Acres Farm, Corn Maze & Pumpkin Patch hosts a Fall Festival which will run from September 9- October 29th!
Fresh Acres Farm, Corn Maze & Pumpkin Patch hosts a Fall Festival which will run from September 9- October 29th!
Monticello's Culinary 3 class ServSafe Certified & is teaming with Fresh Acre Farms to turn these pumpkins into baked goods!
Monticello's Culinary 3 class ServSafe Certified & is teaming with Fresh Acre Farms to turn these pumpkins into baked goods!
Look for our creations at Fresh Acres Fall Festival!
Look for our creations at Fresh Acres Fall Festival!
Industry Ready! Culinary 3 Students are ServSafe Certified!
Industry Ready! Culinary 3 Students are ServSafe Certified!
Students in Culinary 3 have completed the National Restaurant Association's Food Handler ServSafe Certification. Students were able to recieve this certification for FREE through a Grant Monticello received through the Minnesota Pro-Start & Minnesota Resturant Association.
CHECK OUT OUR ARTICLE!
CHECK OUT OUR ARTICLE!
MonticelloTimes_20231019_A01_0.pdfCulinary Classes Celebrate Indigenous Peoples' Day with 'Manoomin' Wild Rice Cake Recipe!
Culinary Classes Celebrate Indigenous Peoples' Day with 'Manoomin' Wild Rice Cake Recipe!
Monticello Family & Consumer Science Culinary Dept focused on a recipe that highlights Indigenous Peoples' Day with our Culinary I, 2 & 3 classes. We cooked with 210 9th -12th graders and our recipe is a Wild Rice "Manoomin" Cake.... similar to a crab cake, but wild rice and veggie focused. This recipe was inspired by the Minneapolis Sioux Chef's Indigenous Kitchen cookbook & local Twin Cities restaurant.
Ms Ambroius & Chef Tony with Culinary 3 Students
Ms Ambroius & Chef Tony with Culinary 3 Students
Omelet Demonstration with Chef Tony
Omelet Demonstration with Chef Tony
Students in Culinary 3 learned from our Chef Mentor- Chef Tony: Director of Dining Services with Chartwell
In the Action! Teamwork in Culinary 3
In the Action! Teamwork in Culinary 3
French Macaron Day!
French Macaron Day!
Student's in Culinary 3 tackled the Beginners Guide to French Macaron Recipe from Sally's Baking Addiction Website! We made our Batter during 1st hour and finished them up during our FLEX period! Were you lucky enough to get one?! Check out our recipes here!
Kitchen groups will create a batch of French Macarons from scratch following the traditional technique
Copy of Chef Steve Bufallo Wings.docxHomemade Buffalo Wings with Chef Steve & Escoffier Culinary School
Homemade Buffalo Wings with Chef Steve & Escoffier Culinary School
Culinary Classes did a Virtual Cook-Along with Chef Steve from Colorado's Escoffier Culinary School. Chef Steve taught our classes how to roast buffalo wings to get a similar taste/texture to fried wings! His trick was to toss the wings in baking soda before roasting. We made a homemade buffalo sauce and plated our wings to perfection! Get more information on Escoffier Culinary School
Culinary Classes did a Virtual Cook-Along with Chef Steve from Colorado's Escoffier Culinary School. Chef Steve taught our classes how to roast buffalo wings to get a similar taste/texture to fried wings! His trick was to toss the wings in baking soda before roasting. We made a homemade buffalo sauce and plated our wings to perfection! Get more information on Escoffier Culinary School
Be my Valentine?! Chocolate Dipped Strawberry Lab
Be my Valentine?! Chocolate Dipped Strawberry Lab
Student's created Chocolate Dipped Strawberries as a special Valentine's Day Treat!
Love Food Will Travel
Love Food Will Travel
The best part of traveling is the great food we experience along the way!
The best part of traveling is the great food we experience along the way!
Students in Culinary 3 were challenged to chose a favorite food city they would love to visit!
Students in Culinary 3 were challenged to chose a favorite food city they would love to visit!
Students researched top restaurants in that city & made a recipe that the city was best known for!
Students researched top restaurants in that city & made a recipe that the city was best known for!
In the Action!
In the Action!
Photos from Culinary 3
Photos from Culinary 3
Haute Lunch! Cafeteria Challenge
Haute Lunch! Cafeteria Challenge
Students in Culinary 3 were given a Monticello High School Lunch Tray filled with the fantastic offerings available everyday in the high school lunchroom! Their challenge was to replate that lunch & food style it in a manner they would find at a fine dining restaurant! Special shout out to Chef Tony from the Monticello Food Service for being our Judge!
Students in Culinary 3 were given a Monticello High School Lunch Tray filled with the fantastic offerings available everyday in the high school lunchroom! Their challenge was to replate that lunch & food style it in a manner they would find at a fine dining restaurant! Special shout out to Chef Tony from the Monticello Food Service for being our Judge!
Hospitality Minnesota Culinary Scholarships Available!
Hospitality Minnesota Culinary Scholarships Available!
2023 HMEF Scholarships Flyer.pdfHMEF Scholarship Criteria 2023.pdf
Have you checked out our High School Library lately?!
Have you checked out our High School Library lately?!
Our library has a growing selection of cookbooks where you can keep learning!
Our library has a growing selection of cookbooks where you can keep learning!
Normandale Community College
Normandale Community College
Articulated College Credit Agreement- Normandale Community College- MSMA 1103 Introduction to Hospitality & Tourism Management (4 Credits)
Articulated College Agreement- Normandale Community College- BUS 1157 Introduction to Hospitality & Tourism Management ( 3 credits)
Articulated College Credit Agreement- Normandale Community College- HSMA 1143 Principles of Food Production & Sanitation (4 Credits)
Hennepin Technical College
Hennepin Technical College
Articulated College Credit Agreement- Hennepin Technical College- CULA 1126 Baking & Pastry (4 Credits)
Articulated College Credit Agreement - Hennepin Technical College- CULA 1116 Sanitation and Safety (1 Credit)
Articulated College Credit Agreement- Hennepin Technical College- CULA 1106 Culinary Culture and Industry (2 Credits)
St Clout Technical College
St Clout Technical College
Articulated College Credit Agreement- St Cloud Technical College- ServSafe Certification (1 Credit)
Articulated College Credit (ACC) Agreements
Through the College High School Partnership Articulated College Credit Program, college course outcomes as specified in this agreement are embedded in participating high school career and technical education (CTE) programs. Relevant knowledge, skills, and standards are taught by qualified CTE high school instructor(s) in one or more course. Articulated college credit is awarded if the student meets the college equivalency standards and later enrolls in the college(s) listed below requiring the course in a specific program. More information on Articulation
Check out this great job opportunity at Willow's Landing!
Check out this great job opportunity at Willow's Landing!
Contact Information:
Contact Information:
Jackie Hemingsen
Jackie Hemingsen
Culinary Coordinator
Culinary Coordinator
p: 320-428-9586 f: 763-272-1594
p: 320-428-9586 f: 763-272-1594
With industry-recognized certifications, you give students tangible proof that what they’re learning in the classroom matters. Precision Exams by YouScience certifications help students validate their skills and knowledge in CTE and other elective courses as well as showcase their soft skills with exams like 21st Century Skills and Personal Financial Literacy. We help you, help students as they work to connect what they learn in the classroom with careers – and empower them to be proud of where they are right now and where they’re headed.
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