ProStart I
The following learning targets represent the major concepts studied and assessed in this course.
Semester 1
Unit 1: Chapters 1 - 5
- Identify the two segments of the restaurant and foodservice industry, and give examples of businesses in each of them.
- Categorize the types of businesses that make up the hospitality, lodging, and tourism industries, and identify their foodservice opportunities.
- Outline the growth of the hospitality industry throughout the history of the United States.
Unit 2: Chapters 6 - 10
- Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
- Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness
- Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, and between raw and ready-to-eat foods.
Semester 2
Unit 3: Chapters 11 - 14
- Operate tools and equipment following safety procedures.
- Maintain tools and equipment following safety procedures.
- Demonstrate procedures for safe and secure storage of equipment.
- Identify a variety of types of equipment for food.
Unit 4: Chapters 15 - 19
- Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
- Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Unit 5: Chapters 20 - 22
- Apply concepts of quality service to ensure customer satisfaction.
- Apply industry standards for service that meets cultural and geographic expectations of guests or customers.
- Analyze how employee dispositions can impact customer satisfaction.
- Apply a system to evaluate and resolve employee, employer, guest, or customer complaints.
- Analyze effects of customer relations on success of the hospitality, tourism, and or recreation industry.
- Demonstrate effective cultural awareness and customer relations to meet the hospitality, tourism, and recreation needs of special populations.
Unit 6: ServSafe
- Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
- Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness
- Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, and between raw and ready-to-eat foods.