Classroom Experience

In-depth learning happens in the classroom.

ProStart® students spend two years in the classroom mastering the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.

Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries.

Fundamental Restaurant Skills

Students receive training in the following areas:

  • Management essentials
  • Kitchen essentials
  • Customer service
  • Safety & sanitation
  • Communication
  • Marketing
  • Nutrition
  • Purchasing, inventory and cost control
  • Culinary arts

Industry-Based Curriculum

Students follow the new Foundations of Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts. The textbooks include:

  • A blend of culinary and management skill topics
  • Profiles of industry leaders to introduce students to career paths

Real-life case studies that build a stronger connection between the classroom and the industry. Learn More.


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