PROSTART

 
   
 

(PROSTART)
Professional Start in Food Service Careers

Instructor: Angela Keffer

 
 
    The Professional Start in Food Service program is a two-year program designed to train students for positions in the rapidly expanding food preparation and food management industry. The program includes training in food preparation, serving of food, food management, tourism, and its relationship to the food service industry. The state of West Virginia and F.I.T. have adopted the National Restaurant Association's Professional Start (PROSTART) in foodservice preparation and management curriculum.
Students will learn the following:
 
  • Successful customer relations:
    • Preparing and serving safe food
    • Preventing accidents and injuries
    • Kitchen basics
    • Food service equipment
    • The art of service
    • Breakfast foods and sandwiches
    • Desserts and baked goods
    • Meat, poultry, and seafood
    • Purchasing and inventory
    • Culinary Nutrition

 

Certification
 

  • F.I.T. Technical Career Education Certificate of Completion
  • National Restaurant Association Certificate

 

Curriculum

Sequence of courses are as follows:

 

  • Hospitality Industry and Service
  • ProStart IA
  • ProStart IB
  • Culinary Nutrition and the Menu
  • ProStart IIA
  • Baking & Pastry Applications
  • Prostart IIB
  • Foodservice Management Practices
 
Articulation Agreements

ProStart will prepare students for enrollment in most post-secondary programs including colleges and universities in West Virginia with related degrees: WVU, Shepherd, Concord, Fairmont State, West Virginia State, and Marshall Community College.

Articulation agreements are held with the following post-secondary institutions:

 

  • WV Northern Community College
  • Mt. State University
  • Greenbrier Community College
  • The Art Institute of Atlanta
  • The Art Institute of Colorado
  • Culinary Institute of America
  • Florida International University
  • Johnson & Wales University
  • New England Culinary Institute
  • WV EDGE Approved program

For additional information, please contact the WV Hospitality and Travel Association Education Foundation at (304) 347-3900 or the Hospitality Business Alliance (800) 765-2122. Check out the Website at www.nraef.org/hba

 
Job Opportunities
 
  • Marketing
  • Human resource
  • Quality assurance
  • Trainer
  • Research and development
  • General or assistant manager
  • Food and beverage director
  • Catering director
  • Chef
  • Kitchen manager
  • Cook
  • Sous Chef
  • Host Cashier
  • Busser
  • Dietary manager
  • Dietician
  • Culinary educator

Unique Opportunities Students prepare and serve refreshments at various school and community events, such as Graduation, Open House, VICA Competitions, Vocational Honor Society induction ceremony, Fayette County Teacher of the Year Dinner, Stonewall Resort Cast Iron Cook-Off, and Hospitality Day at the State Legislature. Students have the opportunity to serve food prepared by the school-based enterprise (Snack Shack) for 150 hours of pratical experience of the 400 hours required for National Restaurant Association certification.

Field trips to restaurants and food establishments are included in the curriculum.

To qualify to take the National Restaurant Association Test, students must have acquired 400 hours of paid internship working with a mentor from the industry.