ProStart is an industry-backed culinary arts and restaurant management program aimed at students interested in entering the culinary field after graduation. 

Family and Consumer Science teacher Margaret Schiel said, “ProStart provides more in-depth knowledge about what the industry entails. Students learn about culinary math, knife skills, how to make resumes, how to apply or resign from their job and what food safety in a public situation looks like.” 

In the classroom, students gain expertise through practical activities. Sophomore Hazel Schultz said the class is “very interesting and provides useful information. There are good hands-on learning opportunities.” 

Students interested in taking ProStart must complete the prerequisite course Beginning Foods to ensure that they come in with a strong background in keeping a workstation clean, being safe in the kitchen and applying basic culinary skills. 

Schiel said students cook almost every day. Schiel also said students should be prepared to spend more time taking notes, presenting and writing compared to what students might be used to in Beginning Foods.

Beginning next fall, the next class in the sequence, ProStart 2, will be offered for the first time, allowing students the opportunity to receive a National Certificate of Achievement from the National Restaurant Association. 

Requirements to earn the certificate included completing ProStart 1 and 2, passing the Level 1 and 2 national exams and accumulating at least 400 hours of industry experience throughout high school. According to the CHS Course Guide, this certificate can provide students with articulated college credit or advanced standing opportunities at more than 30 colleges and universities across the country.

Course content includes knowledge of food contamination prevention, utensil use and a variety of cooking methods.