• ProStart Year 1 Syllabus and Expectations

     

     

    Instructor:       Valkyrie Anderson

    Classroom:      R103

    Class Website: https://www.spokaneschools.org/Page/3275

     

    Grade level: 11-12

    Course Duration: 1 year

    Prerequisite: Pass Culinary Nutrition

     

     

    Email:                         valkyriea@spokaneschools.org (BEST way to contact me)

     

    Textbooks:                  Foundations of Restaurant Managementand Culinary Arts Level 1 (classroom set)

     

    Fees:                            No fees - Spokane Public Schools will pay the $10 cost per student for the Washington State Food Handlers Card (required for the class)

    Needed supplies:         Pens & pencils, loose leaf paper, highlighters, glue sticks, pack of hair ties (if hair is longer than shoulder-length), index cards. Optional: scissors, tape, tupperware for leftovers

     

    Provided Supplies:       Composition notebook, markers and coloring supplies, chef jacket/apron

     
       

     

    ProStart 1 Course Description:

    Washington ProStart is a class sponsored by the National Restaurant Association. It is a two-year foodservice hospitality management curriculum offered to junior and senior students (sophomores with teacher permission) that gives students the skills to work in the restaurant industry. This nationally certified program is a competency-based study of food preparation and business management.

     

    Students who enroll will receive a Washington State Food Handlers Card at no cost. Students are able to become members of the after-school ProStart Cooking Club, and successful participants in the program will have the opportunity to compete in the ProStart Invitational Competitions and apply for the many industry scholarships.

     

    Upon graduation, students can further their culinary studies by attending Spokane Community College to earn a culinary arts degree or Washington State University to earn a hospitality degree. Job opportunities from this industry may include, but are not limited to: line cook, prep cook, pastry cook, barista, server, restaurant manager, restaurant owner, event planner, nutrition specialist, food stylist, etc. This course introduces them to the basics of food preparation and helps identify future careers.

     

     

     

    Topics covered in ProStart 1:

    Welcome to the Industry Career Opportunities Professional Expectations Communication Skills Beginning Your Career Introduction to Food Safety Hygiene and Cleanliness

     

    The Safe Flow of Food Workplace Safety Procedures Foodservice Equipment Knives and Smallwares Kitchen Basics

    Culinary Math Salads

     

    Sandwiches and Pizza Stocks, Sauces, and Soups Cooking Methods 1 Introduction to Baking Principles of Great Service Front-of-House Basics Introduction to Management

     

    Classroom Expectations:

    In this class, we put a large focus on work-readiness preparation, so your student will be equipped with skills for the real world upon graduation. It is important that your student can be hireable and demonstrate the skills and qualities of a good worker. Our classroom offers a chance to recognize and practice these skills. This includes professionalism, time-management, personal responsibility, communication, teamwork, leadership, and a good attitude.

     

    Attendance and being on time to class is critically important

    • Your student is enrolled in a class which requires excellent attendance in order to Just like a job, students need to be in class by the time the bell rings, prepared and ready to work.
    • Your student will be working in teams with other students to complete labs, and their absence may cause unnecessary stress and extra work for other students.
    • Absences need to be excused by calling the school attendance line at (509) 354-6685. If a student has an excused absence for lab, they will have 1 week to complete the make-up assignment.
    • If attendance and tardies become an issue, the student may be removed from class at semester pending approval from admin/counselors.

     

    Students MUST follow all safety procedures

    • Students are expected to be mature and responsible when in the lab and classroom We allow students to work with equipment that can cause serious injury or harm to themselves or others. This includes chemicals, sharp knives, and hot kitchen equipment.
    • Knowing our classroom can get quite full with over 26 students per period, safety for all students is very important. Things such as towel whipping, horseplay, play fighting, etc. are banned in the kitchens and discipline will occur if policies are not taken seriously.
    • Students will be required to complete several training sessions, including PPE (personal protective equipment) and chemical safety before

     

    Students MUST follow all sanitation procedures

    • Students must complete the WA State Food Handlers Card test prior to cooking in the They must also complete all safety trainings and tests.
    • Students must follow all policies regarding food
      • This includes wearing gloves, restraining hair that is longer than shoulders, wearing an apron/chef jacket in the lab areas, staying home when sick, washing hands when needed, etc.

     

    Students must be respectful of RHS staff, guest speakers, and their peers

    • We strive to create a classroom culture of mutual respect, kindness, and Our students come from various backgrounds and different skill levels, with different experiences and worldviews.
    • Discrimination towards other students because of race, color, religion, sex (including gender identity or sexual orientation), national origin, disability, age or genetic information is absolutely not permitted.
    • It is important that your student is flexible and can work with others. This is a great skill that will help in the future. We are a team, and workplace drama is not All students should feel safe and protected in our classroom.
    • Things that will not be tolerated and may result in a removal of student(s) from the classroom:
      • Insulting, teasing, gossiping, intimidating, harassment, physical attacks or any form of bullying towards other students.
    • While disagreements and differing opinions may occur, we will practice conflict-resolution skills and teach your student how to overcome any challenges that may arise.

     

    Grades:

    • Grades are calculated using standards-based grading methods, and are evaluated using a rubric with predetermined benchmarks for what mastery looks like. We use a score of either 1, 2, 3 or 4 to assess mastery, with 4 being the Students have multiple chances to prove mastery in a standard throughout the year and can improve their grade on a standard throughout the year.
      • Example standards:
        • Identify 3 ways to handle ready-to-eat food
        • Demonstrate the correct holding and cutting motions for a chef's

     

    • Students need to be present to demonstrate mastery of Your student will not be successful if they are not in class and have not practiced the skills. Labs are expensive to run and cannot be made up, if a student is gone they will have an alternative assignment to complete.

     

    Cooking Final

    • Students will complete an individual cooking final at the end of each They will receive the recipes up to 2 weeks in advance so they can plan and ask questions. Recipes will be the same as ones practiced in class throughout the semester.

    Professionalism and 21st Century Skills Grade: Just like in a real job, students will receive a quarterly-evaluation that gives them constructive feedback and ways to improve. The goal is to help each student learn what real-world employers will be looking for in employees and to evaluate their current skill sets.

    • Professionalism (how you act in the classroom and lab)
    • Following procedures and policies
    • Communication
    • Teamwork and working in diverse teams
    • Problem-solving
    • Stress management
    • Time management
    • Productivity
    • Cleanup
    • Foundational culinary skills

     

    Catering Hours: Throughout the year we will have several opportunities to gain real-life experience through catering events. The money earned through catering events is deposited back into our classroom account, and helps fund our program. Past events have included the Homecoming Walk of Fame Luncheon, Veterans Day Luncheon, Jazz Band Pasta Feed, JROTC Dinner, etc.

     

    These events cannot run without student participation, thus each student must participate in at least 1

    before/after-school catering event per year and will receive a grade for volunteering. Students will be notified as far in advance as possible so arrangements can be made to come in early or stay late. If there are any issues with a student coming in early or staying late, please email me so alternate arrangements can be made.

     

    Allergen Information:

    • If a student has a known allergen or medical condition, a health plan must be on file with the school The teacher is then made aware of the health plan and a copy is printed and readily available in case of emergency.
    • In order to keep your student safe, I need to know if your student has any unlisted food allergies, intolerances, or sensitivities.
    • Peanuts and tree nuts are not used in my classroom due to the high number of life-threatening allergies. Throughout the year, your student may try various types of new foods, such as shellfish and fish. On these days, the nurse is notified in case we accidentally discover an allergen the student has not encountered Please make sure your contact information is always updated in PowerSchool so we can contact in case of emergency and please let me know of any concerns.

     

     

     

     

    PROSTART CONTRACT

    Please fill out & return by 9/10/2022

     

    By signing this document I am stating that I have read the course syllabus and understand the class expectations and information provided.

    • I understand that my student will be using kitchen equipment that can cause bodily harm and injury if not properly used, such as knives, ovens, mixers, etc..

     

    • I understand that while training will be provided, my student needs to be cautious and professional in the kitchen to prevent injuries to themselves and others.

     

    • I understand that my student may be removed from the class if they put themselves or others at risk for injury, and disciplinary action may follow.

     

    • I understand that Spokane Public Schools and its faculty members are not responsible for injuries that occur in the lab areas.

     

    If your child has a food allergy or dietary restriction, please let me know by emailing me immediately at valkyriea@spokaneschools.org. Thank you!

     

     

     

    *Signature of Student                                                           

     

    Printed name:                                                                            Date                         

     

     

     

     

    *Signature of Guardian                                                         

     

    Printed name:                                                                            Date