Year 2 - ProStart

Chapter 1 - Breakfast Food & Sandwiches

  • Dairy products
  • Breakfast foods and drinks
  • Sandwiches
  • Chapter 1 Test - Year 2

 

Chapter 2 - Nutrition

  • The basics of nutrition
  • Making menu items more nutritious
  • Chapter 2 Test - Year 2

 

Chapter 3 - Cost Control

  • Introduction to cost control
  • Controlling food costs
  • Controlling labor costs
  • Controlling quality standards
  • Chapter 3 Test - Year 2

 

Chapter 4 - Salads & Garnishing

  • Salads
  • Salad dressings
  • garnishes
  • Chapter 4 Test - Year 2

 

Chapter 5 - Purchasing and Inventory

  • Introduction to purchasing
  • Making purchasing decisions
  • Managing purchases
  • Chapter 5 Test - Year 2

 

Chapter 6 - Meat, Poultry & Seafood

  • Meat
  • Poultry
  • Seafood
  • Charcuterie and Garde manger
  • Chapter 6 Test - Year 2

 

Chapter 7 - Marketing

  • Introduction to marketing
  • Market analysis, identity &communication
  • The menu as a marketing tool
  • Chapter 7 Test - Year 2

 

Chapter 8 - Desserts & Baked Goods

  • Bakeshop basics
  • Yeast breads
  • Quick breads
  • Pies, pastries and cookies
  • Chocolate
  • Specialty desserts
  • Chapter 8 Test - Year 2

 

Chapter 9 - Sustainability in Restaurant & Foodservice

  • Introduction to water conservation
  • Energy conservation
  • Waste management
  • Sustainable food practices
  • Chapter 9 Test - Year 2

 

Chapter 10 - Global Cuisine (1)

  • North America
  • Central America and the Caribbean
  • South America
  • Chapter 10 Test - Year 2

 

Chapter 11 - Global Cuisine (2)

  • Europe
  • The Mediterranean
  • The Middles East
  • Asia
  • Chapter 11 Test - Year 2

 

 

 

Burt Beebe - Culinary Teacher

Coopers Education Center - GST BOCES

(607) 654 - 2217

Contact Chef Beebe