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PS0.0
Introduction: Preparing for a Successful Career
PS1.0 Unit 1: Successful Customer Relations
PS2.0 Unit 2: Preparing & Serving Safe Food
PS3.0 Unit 3: Preventing Accidents & Injuries
PS4.0 Unit 4: Kitchen Basics
PS5.0 Unit 5: Foodservice Equipment
PS6.0 Unit 6: Nutrition |
PS7.0
Unit 7: Breakfast Foods and Sandwiches
PS8.0 Unit 8: Working with People
PS9.0 Unit 9: Salad and Garnishes
PS10.0 Unit 10: Business Math
PS11.0 Unit 11: Fruits and Vegetables
PS12.0 Unit 12: Controlling Foodservice Costs |
Enduring Understandings - important ideas that
students should carry with them years beyond the instruction received this
year.
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Basic methods of creating good customer relations are necessary for
success in the
hospitality industry.
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Effective restaurant management skills include safety and sanitation
knowledge and implementation strategies.
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Healthy choices in nutrition promote health and well being.
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Effective and efficient restaurant management skills include applied
mathematics.
Essential Questions - the most important “big picture” questions
students should be able to answer after completing learning activities.
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How does customer satisfaction directly affect a restaurant’s success?
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How do restaurant managers implement safety and sanitation strategies in
the hospitality industry?
- What
methods can be used to create nutritious menus?
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How do restaurant managers apply knowledge of equivalents, recipe
adjustment, and calculating the costs per serving and menu requirements
to determine food service costs?
Pro Start
Pro Start provides opportunities to learn skills needed to succeed in food
services and hotel management careers. It is a program designed with input
from National Restaurant Association. Upon completion of career preparation
coursework, students are equipped with the following advantages:
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Classroom training
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Job experience
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Certificate of completion for the
National Restaurant Association
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Scholarship opportunities
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Local network of business partnerships
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Post-secondary articulation with Pikes
Peak Community College or Johnson and Wales University
The sequence of courses offered include:
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Food Science
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Creative Cookery
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Foods for Fitness
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Relationships
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Interior Design
Students
must meet Pro Start competency standards and demonstrate these standards in
specific career applications. After two years of Pro Start courses,
students may choose post-secondary programs at most Colorado Community
Colleges for an Associate's degree or two/four years with various
universities for a certification/degree in food services and/or hotel
management. Students may also be placed directly in career fields.
National
Restaurant Association certificates are awarded to students who successfully
complete their work experience requirements, academic course work, and a
comprehensive exam. This certificate is recognized around the nation and
advises colleges and employers of a young person's preparation and
commitment to a career in food services and hotel management.
Reading
Writing
RW1.0 Students read and understand a variety of materials.
RW1.1 use a full range of strategies to comprehend materials such as
technical writing, newspapers, magazines, poetry, short stories, plays,
novels, essays, speeches, autobiographies, and first-person historical
documents.
RW4.0 Students apply thinking skills to their reading, writing, speaking,
listening and viewing.
RW5.0 Students read to locate, select, and make use of relevant information
form a variety of media, reference, and technological sources.
RW5.5 use available technology to access information, conduct research, and
produce a carefully documented product
Workforce Communication
COM1.0 Demonstrates the ability to receive and relay information clearly and
effectively.
COM1.1 listening-receives attends to, understands and responds to verbal and
non-verbal messages.
COM1.2 speaking-clearly organizes and effectively presents ideas orally
COM1.3 reading-locates, understands and interprets written information in
prose and documents to perform tasks
COM1.4 writing-organizes and effectively presents ideas and information in
writing
COM1.5 interpreting-delineates and analyzes oral and written information and
synthesizes information into a conclusion
COM1.6 negotiating-works toward agreement while maintaining position
COM1.7 persuading-communicates ideas to justify position, overcome
resistance and convince others
Workforce Organization
ORG2.1 planning-devising and outlining a process to achieve a goal and
timeline
ORG2.2 time management-applies appropriate time to task and manages multiple
priorities
ORG2.3 using resources-identifies, organizes, plans and allocates resources
ORG2.4 systems thinking-understands the nature of systems, develops and
adapts systems to meet organizational needs
ORG2.5 evaluating-collects, evaluates and uses data to monitor and improve
performance
Workforce Technical Skill
TECH5.1 demonstrates computer literacy-uses key boarding skills,
computer programs, and understands basic computer operations
Workforce Thinking Skills
TS3.0
demonstrates the ability to use reasoning
TS3.1 problem solving-identifies and recognizes a problem, considers
alternatives, devises and implements a logical plan of action
TS3.2 decision making-uses a process to identify goals and constraints,
evaluate alternatives and reach a conclusion
TS3.3 creative thinking-generates new and innovative ideas
TS3.4 learning-uses efficient techniques to acquire and apply new knowledge
and skills
TS3.5 analyzing-identifies bias of information sources, evaluates
contradictory information and effectively manages information
Workforce Quality
WQ4.2
team member-contributes to group effort through cooperation and consensus
WQ4.3 responsibility-follows through consistently with honesty and integrity
WQ4.4 flexibility-shows versatility and the ability to change
WQ4.5 leadership-creates a direction/vision for others to follow, aligns
management methods with vision and implements a system of accountability
WQ4.6 works with diversity-accepts differences and works well with
individuals from a variety of backgrounds and/or with divergent philosophies
or ideas |
