ProStart students spend two years in the classroom mastering the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.
Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries.
Industry-based Curriculum
Students follow the new Foundations of Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts.
Work and Learn
While classroom experience is necessary to learn the foundational culinary and management skills, nothing beats real-life experience gained by working in the industry. ProStart students learn how to be an industry professional through hands-on work under the direction of a mentor. Mentors help students make the connection between their present performance and their future career.
Students also learn the importance of arriving on time prepared for work, teamwork and accountability.
ProStart To Go
Materials are available for ProStart students to supplement their classroom and work experiences.