Year 1 - ProStart

Chapter 1 - Welcome to the Food Service Industry

  • Overview
  • Career Opportunities
  • Overview of Lodging Industry
  • Chapter 1 Test - Year 1

 

Chapter 2 - Keeping Food Safe

  • Intro to Food Safety
  • Good Personal Hygiene
  • Preventing Hazards in Food Flow Process
  • Food Safety management Systems
  • Cleaning and Sanitizing
  • Chapter 2 Test - Year 1

 

Chapter 3 - Workplace Safety

  • Introduction to workplace safety
  • Preventing accidents and injuries
  • First aid and external threats
  • Chapter 3 Test - Year 1

 

Chapter 4 - Kitchen Essentials (1)

  • Professionalism
  • Using Standard recipes
  • Chapter 4 Test - Year 1

 

Chapter 5 - Kitchen Essentials (2)

  • Foodservice equipment
  • Getting ready to cook
  • Cooking methods
  • Cooking and nutrition
  • Chapter 5 Test - Year 1

 

Chapter 6 - Stocks, Soups, Sauces

  • Stocks
  • Soups
  • Sauces
  • Chapter 6 Test - Year 1

 

Chapter 7 - Communication

  • The communication process
  • The communication skills
  • Types of communication
  • Chapter 7 Test - Year 1

 

Chapter 8 - Management Essentials

  • Learning to work together
  • Being a successful leader
  • Interviewing and orientation
  • Training and evaluation
  • Chapter 8 Test - Year 1

 

Chapter 9 - Fruits and Veggies

  • Fruits
  • vegetables
  • Chapter 9 Test - Year 1

 

Chapter 10 - Serving Your Guests

  • The importance of customer service
  • Ensuring a positive dining experience
  • Service styles, set-ups, ands staff
  • Chapter 10 Test - Year 1

 

Chapter 11 - Potatoes and Grains

  • Potatoes
  • Legumes and grains
  • pasta
  • Chapter 11 Test - Year 1

 

Chapter 12 - Building a Successful Career

  • Starting a career in food service
  • Completing applications effectively
  • The job interview
  • Advancing in a career
  • Careers in the industry
  • Chapter 12 Test - Year 1

Burt Beebe - Culinary Teacher

Coopers Education Center - GST BOCES

(607) 654 - 2217

Contact Chef Beebe