High School Culinary Educators

Comment

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 Some of the information is very outdated or actually incorrect.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!

Comment by Stephen J. Brown Jr. on July 8, 2009 at 8:59am

Good Day Everyone!
I am a ProStart Instructor at James Rumsey Technical Institute in Martinsburg, WV. I look forward to networking with all of you.

Comment by Greg Beachey, CCC on June 29, 2009 at 4:58pm

To all high school educators..
We are attempting to obtain a meeting area to connect with each other for a secondary culinary educators forum at the ACF nationals in Orlando. Stay tuned for more details! Offer any ideas you have for forum topics.

Comment by Joshua Wilkins on March 4, 2009 at 1:35am

I'm very happy to find this group. I recently graduated from the CIA, and while I know that I need much more experience, I also know that teaching culinary is what I want my final destination to be. Is there anyone who could give me information on classes, certifications, etc.? Thanks.

Comment by Paul G. Suplee CEC, PC III on January 22, 2009 at 9:03am

Worked with Denise Baxter at the Inauguration this past week and had a blast. I am a first year teacher with 24 years in the field. I am looking forward to networking with fellow instructors so I can figure out what in the name of God I am supposed to be doing!

Comment by Carlton W. Brooks CEPC, CCE on August 16, 2008 at 1:32pm

To Denise and Greg
I am on the list now
Carlton Brooks

Comment by Denise Baxter on August 12, 2008 at 8:35am

Looking forward to exchanging "best practices" and helping others not reinvent the wheel. We've all been teaching for years and this is a great site to exchange lesson plans and instructional ideas.

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