1. Welcome to ProStart I
4th period
Mrs. Creazzo

3. Course Description
Course Description: ProStart is a School-to-Career initiative that prepares students for the adult working world by offering on-the-job experience before graduation. This two-year industry-based course prepares students for careers in the restaurant, foodservice and lodging industry. Students will develop skills and expertise through weekly labs, guest speakers and field trips. Students who complete ProStart I, ProStart II and 400 hours of hospitality related work experience, are eligible to take the national ProStart exam, and if passed, receive national HBA/ProStart certification.
You must be enrolled for both semesters.
You may drop at the end of first semester, but you may not add second semester without taking first semester the same school year.

4. Standards
1. Students will discuss the importance of human relations in obtaining and sustaining an employment situation.
2. Students will discuss the importance of good customer relations.
3. Students will discuss and explain the importance of sanitation.
4. Students will consistently implement safety guidelines.
5. Students will identify pieces of food service equipment, utensils, and knives.
6. Students will explore the facets of food production.
7. Students will list nutritional needs of individuals and the basics of menu/meal planning.

5. Requirements and Materials
½ inch 3 ring binder for recipes
Recommended 1 ½ inch 3 ring binder as a reference book for exams and competitions.
Highlighter
Inexpensive Pocket Calculator
2 Black sharpie markers
Closed toed non-skid shoes

6. Requirements and Materials
Lined notebook paper
Pens (no purple ink please) and
mechanical pencils
A food thermometer
A chef’s hat
Chefs jacket - provided
A positive, mature and hardworking attitude.

7. Grading 90-100% =A 80-89% =B 70-79% =C 60-69% =D 59% & lower =F
If you make it a habit to continually miss written assignments or you get grades below 75% I will take your cooking privileges away. Labs and Catering Events are a large portion of your grades.

8. Grade Weighting
Your grades will be weighted in the following categories:
Classwork (including worksheets, study guides, and homework) 20%
Labs 30%
Quizzes and Assessments 30%
ServSafe Exam 10%
Final (including exam, project, and lab) 10%

9. Attendance
Please make every effort to be here every day, especially for labs. Labs are difficult to make up.
20 points will be deducted for being tardy on lab days

10. Make-Up Work
YOU are responsible for everything you missed while you were absent.
Assignments will be available at the following website.
You have two days for every day you were absent to make up work.

11. Classroom management
A folder with your name on it is located in the top drawer of the fining cabinet in the back of Room S210. This is where all graded papers are handed back. .
Check your folder at least once a week.
Put all papers from folder into your notebook.
DO NOT TURN PAPERS INTO YOUR PERSONAL FOLDERS!

12. Classroom Management
Late work, re-do’s and extensions can be requested using the pink half-sheets that are in the basket by my desk.
Points may be deducted for late work.

13. Tardies and Absences
If you are tardy on lab day 20 points will be subtracted from your grade.
On non lab days sit down and be quiet, you may ask questions at the end of the period.
Please make every effort to be on time.
Absences will be handled according to the school handbook.

14. Electronic Devices
Electronic devices are not allowed in the classroom at any time!!!!!!
This includes cell phones, CD players, personal organizers, game calculators, etc.
If I catch you with a device, it will be taken from you and given back at the end of the day.
After the third time it will be given to your AP.

15. Inappropriate language is offensive, so please refrain from using it!

16. FCCLA stands for Family, Community, and Career Leaders of America and is the career and technical club associated with this class.
Being enrolled in one of my classes qualifies you for membership.
More information will be given later.

17. Leaving Class
Make all trips to student store, cafeteria, restroom, drinking fountain, vending machines, etc. BEFORE coming to class. Please limit your pass requests to emergency type situations.
DO NOT ask to leave the room during a guest speaker, video, etc.

18. Your friends are not allowed in the foods lab at any time for any reason. I will not allow you to talk to them during class and they must wait in the hall after the bell rings if lab runs over!

19. Sorry, NO food, beverages, or glitter allowed in the foods lab
Sorry, NO food, beverages, or glitter allowed in the foods lab. Piercings are not allowed during catering events.

20. Fees
In addition to the class fee that you paid at registration there is a charge of $40.00 for this class that will cover the cost of your coat, apron, hat and thermometer.
You also must wear a chef’s coat, chef’s hat, apron, long pants and non-skid closed toed shoes in the lab for this class. You will not be allowed in the lab if you are not dressed professionally. You will also need your thermometer, calculator and black sharpie with you in all labs.

21. Fees
There will be a $20.00 charge for any national exams you choose to take. This includes the ProStart National Exam and the ServSafe exam.