Welcome Future Chefs and/or Bakers!
1. Fundamentals of Food and Nutrition
This course is designed to prepare students to be self-sufficient in the kitchen in all aspects of planning, preparation, and nutrition. Classroom, laboratory, and educational leadership activities are supplemented through Nebraska FCCLA Career Student Organization.
***Successful completion ("C" or higher) of this course is a prerequisite for enrollment in Culinary Skills 1 and 2, and ProStart 1 and 2 courses.
This course is designed to prepare students to be self-sufficient in the kitchen in all aspects of planning, preparation, and nutrition. Classroom, laboratory, and educational leadership activities are supplemented through Nebraska FCCLA Career Student Organization.
***Successful completion ("C" or higher) of this course is a prerequisite for enrollment in Culinary Skills 1 and 2, and ProStart 1 and 2 courses.
2. Culinary Skills 1
In this course, students have the opportunity to explore the exciting and developing professions in the culinary industry. Students will apply food safety, food sanitation principles, preparation techniques, and integrate nutritional knowledge when planning and preparing food products. This course will focus on the food-service industry and provide training in the workplace and culinary skills, and interpersonal and communication skills. Classroom, laboratory, and educational leadership activities are supplemented through Nebraska FCCLA Career Student Organization. Complete the ServSafe Food Handler certification is available at this level through the National Restaurant Association Educational Foundation. Prerequisite: Students will have passed Fundamentals of Food and Nutrition course with a “C” or higher. |
3. Culinary Skills 2
Students interested in pursuing a career in Restaurant/Hospitality will find this a valuable course. This course will expand the student's food preparation skills/techniques, focus on the foodservice industry and provide training in the workplace and culinary skills, interpersonal and communication skills, as well as exposure to the areas of restaurant management. Instructional strategies may include the development of the actual creation of a student-run business. Complete ther ServSafe Food Handler certification is available at this level through the National Restaurant Association Educational Foundation. Prerequisite: Students will have passed Fundamentals of Food and Nutrition, and Culinary Skills 1 courses with a “C or higher. |
4. ProStart 1
This foundational course is an industry-driven curiculum that prepares students for careers in the restaurant and foodservice management industry. This course will focus on the following topics: career paths, safety and sanitation, industry standards, food methods and techniques, food service management, and customer services. Complete the Level 1 ProStart Exam, 400 mentored work experience, and work competency checklist (52 of 70 required) through the National Restaurant Association Educational Foundation. Prerequisite: Students will have passed Fundamentals of Food and Nutrition, Culinary Skills 1 and 2 courses with a “C” or higher. |
5. ProStart 2
This course is designed to provide students with an industry-driven curriculum providing real-life opportunities and the application of practical skills encompassing culinary techniques and management skills. Complete the ProStart Certificate of Achievement through the National Restaurant Association Educational Foundation. Requirements are: Completion Level 1 ProStart Exam Completion Level 2 ProStart Exam 400 Mentored Work Experience Work Competency Checklist (52 of 70 required) Prerequisite: Students will have passed Fundamentals of Food and Nutrition, Culinary Skills 1 and 2, and ProStart 1 courses with a “C or higher. |