The ProStart Restaurant Management concentration focuses on the skills needed for a successful employment in a restaurant environment. ProStart is a restaurant industry-driven curriculum developed by the National Restaurant Association Educational Foundation with input from thousands of restaurant professionals. ProStart curriculum integrates performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful employment in the 21st Century.
ProStart Program Virtual Tour
1 1013T * Restaurant & Culinary Foundations
Restaurant and Culinary Foundations (1 credit): This course focuses on the basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to restaurant equipment, kitchen essentials in knife skills, stocks and sauces, and communication concepts in the restaurant industry.
2 1015T Hospitality Services
3 1014T * Restaurant Management Essentials
Restaurant Management Essentials (1 credit): This course is designed to focus management essentials in the restaurant industry, guest service, food production, and career exploration and pursuit.
4 1019T * Advanced Principles in Food Production
Advanced Principles in Food Production (1 credit): This course is designed to examine advanced food production, nutrition, and cost control. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts.
5 1018T Baking & Pastry Applications
6 1020T * The Restaurant Professional
The Restaurant Professional (1 credit): This course is designed to provide content-related global cuisine, sustainability, desserts, and baked goods, and marketing. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts.
"Growing up, I always wanted to work in the restaurant industry, and I had no idea where to start. Thanks to the ProStart Program at JDRCC, I now have all the skills needed to start my first job! "