High School Culinary Educators

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19 Comments

Comment by Paul G. Suplee CEC, PC III on October 19, 2009 at 11:53am

We also set up a group under Worcester Technical High School, so check it out!

Comment by Paul G. Suplee CEC, PC III on October 19, 2009 at 11:53am

ACF Sanctioned Competition at Worcester Technical High School, Newark MD (Near Ocean City) on 11/14. K 1-9 this year, and assuming that it is a success, we will host it annually and add cold food and mystery basket (and make it a weekend event). Any interest, please contact me.

Comment by Roman Wilcox on October 19, 2009 at 11:37am

Montwood High School, El Paso, TX in the house... hello everyone : ]

Comment by Greg Beachey, CCC on September 19, 2009 at 11:58am

I don't use Sous Chef, I had my own system running before I found it, and have just not found the time to integrate Sous Chef into the program.
We have a real problem with technology in our program. We have very little in the classroom. We do have six student computers that work most of the time. In the lab my new great tech for this year is a white board in the kitchen. I would love to have more video capabilities in the class and lab.
Let me know if you need anything for your SkillsUSA chapter/competitions.

Comment by Mike Erickson, FMP,CDP,CHE on September 19, 2009 at 1:01am

Hello Chef,

I too am starting a ProStart program and SkillsUSA Culinary Chapter on my campus. Our commercial kitchen will not be done until June because they are building a new wing on our school. Do you use Sous Chef as well at your school?

How is technology intergrated into your kitchen labs?? Video Screen, computers, Smart board,ect.

Thanks for your input and look forward to sharing with you as well.

Comment by Greg Beachey, CCC on September 18, 2009 at 7:55pm

Recently found out the NRA is updating the ProStart textbooks soon. The 3rd edition will have some of what we have been asking for, mainly much more rigorous culinary chapters. We are still using 1st edition. I never have really liked the books. Cheers for a real update!

Comment by Greg Beachey, CCC on September 7, 2009 at 9:40am

Hi Travis! Great to have you join us. I have used ProStart for going on six years, and it has some very definite pros and cons.

On the pro side, it is a ready to go program with textbooks, lesson plans, tests, and a final exam in one package. If the students complete both years of the program, and complete 400 hours of industry experience ,some of which can be completed in labs in class, they can receive the NRA national certificate of achievement. Many colleges accept these for big scholarships and as a beginning for more articulations. Many colleges offer scholarships for all students graduating from a ProStrat program.

Another plus is the competitions. There are culinary and management competitions. I personally don't like the contests as much as the SkillsUSA contests, but that's me. Competitions are a completely different discussion.

The main con of ProStart is the level of the curriculum. I was written by the NRA, and so has a bias toward the management side and is VERY weak in culinary. This is not necessarily a bad thing, but it does not fit our program as culinary arts very well. The main focus seems to be "foods" programs in high schools with little or no commercial lab areas. I do not use the book at all for teaching fundamentals or methodology. Some of the information is very outdated or actually incorrect.

With all that said, I will continue to use ProStart for the scholarship opportunities, and the updated management contest.

Good Luck, and welcome to our world.

Comment by Travis W. Smith CEC, CCA, AAC on September 5, 2009 at 6:51am

Hello everyone, I recently joined Francis Tuttle Technology Center as the Chef Director. We are located in Oklahoma City. I would like to hear the pros and cons of the Pro Start program. Our school is not currently participating in Pro Start based on some articulation agreements we have with secondary degree granting institutions.

Comment by Lynn Bourinaris, CEC,CCE on August 13, 2009 at 6:18am

I am the Culinary Instructor at Sussex County Technical School in Sparta, NJ. We will begin the ProStart program next fall. Looking forward to networking with everyone!

Comment by Greg Beachey, CCC on August 12, 2009 at 11:10pm

Here we go again with a new year. Good luck to all and here's to a successful school year!

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