CONCENTRATION Prostart Restaurant Management

CLUSTER Human Services

CONCENTRATION ProStart Restaurant Management

WVEIS CODE HU1010

ONET Codes & Occupations

35-2014.00 - Cooks, Restaurant

35-2015.00 - Cooks, Short Order

35-3021.00 - Combined Food Preparation and Serving Workers

35-3031.00 - Waiters and Waitresses

35-3022.01 - Baristas

35-1011.00 - Chefs and Head Cooks

35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers

51-3011.00 - Bakers

11-9051.00 - Food Service Managers

Sample of job titles upon completion of the concentration: Cook, Line Cook, Prep Cook (Preparation Cook), Grill Cook, Fry Cook, Banquet Cook, Breakfast Cook, Prep Cook, Back Line Cook, Pastry Baker, Dietary Aide, Deli Clerk (Delicatessen Clerk), Crew Member, School Cafeteria Cook, Server, , Food Service Worker, Counter Attendant, Waitress, Server, Waiter, Food Server, Banquet Server, Cocktail Server, Restaurant Server, Room Service Server, Food Runner, Waitstaff, Baker, Mixer, Dough Mixer, Bakery Manager, Machine Operator, Bakery Clerk, Cake Decorator, Pastry Chef, Scaler, Bakery Chef

Sample of job titles upon completion of additional education: Sous Chef, Kitchen Manager, Chef, Cook, Executive Chef, Banquet Chef, Executive Sous Chef, Head Cook, Pastry Chef, Food and Beverage Director, Food Service Supervisor, Assistant Manager, Cafeteria Manager, Food Service Manager, Executive Chef, Restaurant Manager, Dietary Manager, Dietary Supervisor, Food Service Director, Baker, Mixer, Dough Mixer, Bakery Manager, Machine Operator, Bakery Clerk, Cake Decorator, Pastry Chef, Scaler, Bakery Chef

INDUSTRY CREDENTIALS

ProStart Certificate of Achievement

ServSafe Certification

Guest Service Gold

REQUIRED COURSES (Required Sequence)

WVEIS Code Course

1013 Restaurant and Culinary Foundations

1014 Restaurant Management Essentials

1019 Advanced Principles in Food Production

1020 Restaurant Professional

ELECTIVE COURSES

1015 Hospitality Service

1016 Foodservice Management Principles

1017 Culinary Nutrition and the Menu

1018 Baking and Pastry

0950 Nutrition and Food Foundation

0951 Food Preparation

0952 Nutrition and Food Science

0953 Nutrition and Foods Advanced

1203 Front Office Foundations

1204 Lodging Housekeeping Management

1205 Lodging Leadership and Management

1206 Lodging Support Services

7663 Travel West Virginia

1115 Event Planning Essentials

1116 Event Production Operations

1212 Event Management and Operations

1445 Management and Entrepreneurship

1220 Hospitality Entrepreneurship Applications

SKILL SETS

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Career Preparation Skills

Workplace Safety

Leadership Development

Customer Service

Keeping Food Safe

Kitchen Essentials 1 Professionalism and Understanding Standard Recipes

Kitchen Essentials 2 Equipment and Techniques

Basic Cooking Methods

Soups, Stocks, and Sauces

Overview of the Restaurant and Foodservice Industry

Communication

Management Essentials

Fruits and Vegetables

Serving Guests

Potatoes, Grains and Pasta

Breakfast Food and Sandwiches

Nutrition and Meal Planning

Cost Control

Salads and Garnishes

Purchasing and Inventory Control

Meat, Poultry and Seafood

Menus and Marketing

Desserts and Baked Goods

Sustainability in the Restaurant and Foodservice Industry

Global Cuisine

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Skill sets for Career Preparation Skills, Safety, Leadership Development and Customer and Personal Service should be integrated throughout the concentration as remaining skill sets are delivered.

Skill Set / Career Preparation Skills
Knowledge Objectives / Students will demonstrate knowledge of
·  career paths.
·  goal development and achievement.
·  attitudes and work habits that support career retention and advancement.
·  personal qualities and abilities needed to be effective with children.
·  communication in varied contexts.
Performance Objectives / Students will
·  relate skills and abilities to possible career pathways.
·  explain methods of goal development.
·  discuss methods of time management and task coordination.
·  practice professionalism in punctuality, appropriate dress, task completion, etc.
·  investigate methods of supervision such as giving and receiving feedback and instruction.
·  develop and present a statement of their personal work ethic beliefs.
·  prepare an application, cover letter, resume and thank you letter.
·  create a personal portfolio for use when applying for employment.
·  practice simulated job interviews.
Skill Set / Safety
Knowledge Objectives / Students will demonstrate knowledge of
·  basic first aid concepts/procedures in the food service industry.
·  proper procedures in prevention of workplace injuries.
Performance Objectives / Students will
·  analyze the legal responsibility to provide a safe environment.
·  discuss the role of OSHA (Occupational Safety and Health Administration) regulations in the foodservice industry.
·  examine ways to use protective clothing and equipment to prevent injuries.
·  characterize different types of fires and fire extinguishers.
·  outline action steps to take in the event of a fire in the food establishment.
·  classify the three classes of fires.
·  contrast the different type of fire extinguishers.
·  justify the importance of a food safety audit.
·  demonstrate correct and safe use of knives.
·  demonstrate proper procedures in use of ladders, lifting, and carrying to avoid injury.
Skill Set / Leadership Development
Knowledge Objectives / Students will demonstrate knowledge of
·  public speaking.
·  parliamentary law.
·  leadership concepts.
·  characteristics of effective teams and organizations.
Performance Objectives / Students will
·  develop and deliver speeches.
·  participate in business meetings.
·  attend leadership conferences and training (local, state and/or national).
·  volunteer in community service opportunities.
·  participate in career development events.
Skill Set / Customer and Personal Service
Knowledge Objectives / Students will demonstrate knowledge of
·  skills and procedures in customer and guest services.
·  interpersonal skills to build effective working relationships.
·  social perceptiveness by being aware of others' reactions and understanding why they react as they do.
Performance Objectives / Students will
·  assess customer needs.
·  meet quality standards for service.
·  evaluate customer satisfaction.
·  demonstrate concern for others.
·  use good manners and show cooperation.
·  work with diverse people by being flexible and open-minded.
·  negotiate with others to resolve conflicts and settle disputes.
·  maintain open communication with others.
·  accurately interpret the verbal and non-verbal behaviors of others;
·  base actions appropriately.
·  respect diversity by demonstrating respect for, listening to, and considering the opinions, perspectives, customs, and individual differences of others.

Course Name WVEIS #

Restaurant and Culinary Foundations 1013

Restaurant Management Essentials 1014

Advanced Principles in Food Production 1019

Restaurant Professional 1020

This course aligns with National Restaurant Association Educational Foundation standards. Click on each link above to view required skill sets.

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