ed foundation - ProStart
About ProStart
The National Restaurant Association Educational Foundation’s ProStart program unites the foodservice industry and classroom together to offer high school students a platform to discover new interests and talents, while opening doors to fulfilling careers.
Curriculum
“Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and published by the NRAEF. The two levels of the curriculum – Level One and Level Two – are not designed to be sequential; this makes it possible for small schools with limited resources to offer the ProStart program to students.
Connections
Connecting activities link the student’s education with real industry experience. They typically include guest speakers, tours, job shadows and competitions. In many schools, an Industry Advisory Board guides the connecting activities to ensure they are relevant to today’s industry.
Work Experience
Work experience is guided by supervisors/mentors and the ProStart Work Experience Competency Checklists – a comprehensive list of fundamental skills that students learn on-the-job. Student work experience hours may be earned through a combination of after-school and/or summer jobs, school-based enterprises and service activities, such as preparing and serving food at a shelter.
Assessments
More commonly known as “exams,” the ProStart program offers a written assessment for each level of the curriculum. The questions meet statistical requirements for reliability, validity and rigor and are aligned with national educational standards for Family and Consumer Science education. The assessments are administered and scored following strict protocols to ensure validity.
Certification
The ProStart Certificate of Achievement (COA) is awarded to students who complete both levels of the program, pass the exams and document at least 400 hours of work experience, through which they have demonstrated workplace competency.
Scholarships
ProStart students who choose to pursue post-secondary school degrees/certifications often receive special consideration for scholarships, including those awarded by NRAEF, local chapters, specific post-secondary institutions or scholarship donors, as well as at events such as the state and national ProStart Invitationals. Those who have earned the COA may qualify for even more consideration.
Certificate of Achievement
Passport to Success
The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate that signifies a strong foundation in the basic management and culinary skills considered critical to success by industry leaders.
Earning the ProStart National Certificate of Achievement
To earn the ProStart National COA, a student must pass the National Restaurant Association’s Year 1 and Year 2 exams, and complete 400 hours of mentored work experience.
The ProStart® National Certificate of Achievement (COA) is awarded to those students who successfully complete both the academic and the work experience requirements of the ProStart® program
Why do I need to earn a national certificate (Certificate of Achievement-COA)?
· It will show future employers that you are serious about a career in the foodservice industry
· It's your FIRST credential on your way to many more
· It demonstrates to others that you have met national standards
· It allows you to receive credits to select colleges
· It makes you eligible to compete for ProStart scholarships designated only for certificate recipients
What do I need to do to earn the industry certificate (Certificate of Achievement-COA)?
· Pass the national exams for both Level 1 and Level 2
· Complete 400 hours of mentored internship (Up to 200 hours can be in your school restaurant or in-school catering). Minimum 200 hours must be in a mentored worksite. Copies of pay stubs or employer letter must be documented.
· Complete the Student Workplace Competency Checklist to be completed by your mentor/employer. It must be signed by your employer/mentor.
· Submit items along with the completed (top part only) of the Student Work Experience Requirement Validation Form.
If I don't pass the exam, can I take it again?
Students who do not pass the exam can retest as many times as they want however, there is an examination fee for each test.
For more information about ProStart, please, contact the MRA at 508-303-9905.
Post-Secondary Recognition
Top post-secondary schools in the nation recognize the ProStart COA and award special packages to students with the ProStart credential, including college credits, advanced placement and credit for work experience.
Professional Development
The ProStart program also cultivates skills for educators. Professional-level training for ProStart educators is offered by the NRAEF during summer months at top colleges around the country. The weeklong “Summer Institutes” assist ProStart educators to develop cutting-edge skills and gain valuable industry knowledge. Completion of three levels of Summer Institutes, a lesson plan and documentation of at least 120 hours of industry work experience lead to the NRAEF Certified Secondary Foodservice Educator (CSFE) credential.
Additional Facts
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience and builds practical skills and a foundation that will last a lifetime.
The ProStart program began in 1997 with 100 high school students in six schools – Today, in partnership with State Restaurant Associations, ProStart is taught to nearly 120,000 students in more than 1,700 schools across 50 states, Guam and Department of Defense Education Activity (DoDEA) schools in Europe and Asia.
Students who receive the ProStart Certificate of Achievement (COA) are eligible for NRAEF scholarship opportunities and course credits at more 60 of the country’s leading hospitality and culinary arts colleges and universities.
Each year, the NRAEF holds the annual National ProStart Invitational. It is a fast-paced competition where more than 350 top ProStart students demonstrate their mastery of restaurant leadership, culinary and management skills.
The culinary competition highlights the creative abilities of each team as they prepare a three-course meal in 60 minutes, using only two butane burners with no access to running water or electricity.
Management teams develop a business proposal for an original restaurant concept and present it to a panel of industry judges. Then, they are further tested to solve the types of challenges restaurant managers face on a daily basis.
ProStart Educators
Forty schools in Massachusetts are currently participating in ProStart with several more interested in the program. If you have interest in the ProStart School to Career Program for your high school culinary arts curriculum, please contact Jen Almeida, MRAEF Director of Education at jalmeida@themassrest.org or call (508) 573-4192.
The National Restaurant Association Educational Foundation’s ProStart program unites the foodservice industry and classroom together to offer high school students a platform to discover new interests and talents, while opening doors to fulfilling careers.
Curriculum
“Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and published by the NRAEF. The two levels of the curriculum – Level One and Level Two – are not designed to be sequential; this makes it possible for small schools with limited resources to offer the ProStart program to students.
Connections
Connecting activities link the student’s education with real industry experience. They typically include guest speakers, tours, job shadows and competitions. In many schools, an Industry Advisory Board guides the connecting activities to ensure they are relevant to today’s industry.
Work Experience
Work experience is guided by supervisors/mentors and the ProStart Work Experience Competency Checklists – a comprehensive list of fundamental skills that students learn on-the-job. Student work experience hours may be earned through a combination of after-school and/or summer jobs, school-based enterprises and service activities, such as preparing and serving food at a shelter.
Assessments
More commonly known as “exams,” the ProStart program offers a written assessment for each level of the curriculum. The questions meet statistical requirements for reliability, validity and rigor and are aligned with national educational standards for Family and Consumer Science education. The assessments are administered and scored following strict protocols to ensure validity.
Certification
The ProStart Certificate of Achievement (COA) is awarded to students who complete both levels of the program, pass the exams and document at least 400 hours of work experience, through which they have demonstrated workplace competency.
Scholarships
ProStart students who choose to pursue post-secondary school degrees/certifications often receive special consideration for scholarships, including those awarded by NRAEF, local chapters, specific post-secondary institutions or scholarship donors, as well as at events such as the state and national ProStart Invitationals. Those who have earned the COA may qualify for even more consideration.
Certificate of Achievement
Passport to Success
The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate that signifies a strong foundation in the basic management and culinary skills considered critical to success by industry leaders.
Earning the ProStart National Certificate of Achievement
To earn the ProStart National COA, a student must pass the National Restaurant Association’s Year 1 and Year 2 exams, and complete 400 hours of mentored work experience.
The ProStart® National Certificate of Achievement (COA) is awarded to those students who successfully complete both the academic and the work experience requirements of the ProStart® program
Why do I need to earn a national certificate (Certificate of Achievement-COA)?
· It will show future employers that you are serious about a career in the foodservice industry
· It's your FIRST credential on your way to many more
· It demonstrates to others that you have met national standards
· It allows you to receive credits to select colleges
· It makes you eligible to compete for ProStart scholarships designated only for certificate recipients
What do I need to do to earn the industry certificate (Certificate of Achievement-COA)?
· Pass the national exams for both Level 1 and Level 2
· Complete 400 hours of mentored internship (Up to 200 hours can be in your school restaurant or in-school catering). Minimum 200 hours must be in a mentored worksite. Copies of pay stubs or employer letter must be documented.
· Complete the Student Workplace Competency Checklist to be completed by your mentor/employer. It must be signed by your employer/mentor.
· Submit items along with the completed (top part only) of the Student Work Experience Requirement Validation Form.
If I don't pass the exam, can I take it again?
Students who do not pass the exam can retest as many times as they want however, there is an examination fee for each test.
For more information about ProStart, please, contact the MRA at 508-303-9905.
Post-Secondary Recognition
Top post-secondary schools in the nation recognize the ProStart COA and award special packages to students with the ProStart credential, including college credits, advanced placement and credit for work experience.
Professional Development
The ProStart program also cultivates skills for educators. Professional-level training for ProStart educators is offered by the NRAEF during summer months at top colleges around the country. The weeklong “Summer Institutes” assist ProStart educators to develop cutting-edge skills and gain valuable industry knowledge. Completion of three levels of Summer Institutes, a lesson plan and documentation of at least 120 hours of industry work experience lead to the NRAEF Certified Secondary Foodservice Educator (CSFE) credential.
Additional Facts
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-life experience and builds practical skills and a foundation that will last a lifetime.
The ProStart program began in 1997 with 100 high school students in six schools – Today, in partnership with State Restaurant Associations, ProStart is taught to nearly 120,000 students in more than 1,700 schools across 50 states, Guam and Department of Defense Education Activity (DoDEA) schools in Europe and Asia.
Students who receive the ProStart Certificate of Achievement (COA) are eligible for NRAEF scholarship opportunities and course credits at more 60 of the country’s leading hospitality and culinary arts colleges and universities.
Each year, the NRAEF holds the annual National ProStart Invitational. It is a fast-paced competition where more than 350 top ProStart students demonstrate their mastery of restaurant leadership, culinary and management skills.
The culinary competition highlights the creative abilities of each team as they prepare a three-course meal in 60 minutes, using only two butane burners with no access to running water or electricity.
Management teams develop a business proposal for an original restaurant concept and present it to a panel of industry judges. Then, they are further tested to solve the types of challenges restaurant managers face on a daily basis.
ProStart Educators
Forty schools in Massachusetts are currently participating in ProStart with several more interested in the program. If you have interest in the ProStart School to Career Program for your high school culinary arts curriculum, please contact Jen Almeida, MRAEF Director of Education at jalmeida@themassrest.org or call (508) 573-4192.
massachusetts prostart schools
The following schools are currently participating in the ProStart curriculum. If you would like to learn more about the program, contact Jen Almeida, Director of Education.
Assabet Valley Vocational High School
Attleboro High School
Barnstable High School
Blackstone Valley Regional Technical High School
Blue Hills Regional Technical High School
Brockton High School
Carver Middle High School
Dean Technical High School
Diman Regional Vocational Technical High School
Essex North Shore Agricultural And Technical High School
Everett High School
Franklin County Technical High School
Greater Lawrence Technical High School
Joseph P Keefe Technical High School
Madison Park High School
Martha’s Vineyard High School
Mashpee High School
Minuteman Career And Technical High School
Nantucket High School
Nashoba Valley Technical High School
Newton North High School
Northeast Metro Technical HIgh School
Old Colony Regional Vocational Technical High School
Pathfinder Regional Vocational Technical High School
Peabody Veterans Memorial High School
Pittsfield High School
Quincy High School
Rindge School Of Technical Arts
Shawsheen Technical High School
Smith Vocational And Agricultural High School Culinary Arts
Southeastern Regional Vocational High School
South Hadley High School
South Shore Regional Vocational High School
Tantasqua High School
Taunton High School
Tri-County Regional Vocational Technical High School
Westfield Technical Academy
Whittier Regional Vocational Technical High School
Worcester Technical High School
Attleboro High School
Barnstable High School
Blackstone Valley Regional Technical High School
Blue Hills Regional Technical High School
Brockton High School
Carver Middle High School
Dean Technical High School
Diman Regional Vocational Technical High School
Essex North Shore Agricultural And Technical High School
Everett High School
Franklin County Technical High School
Greater Lawrence Technical High School
Joseph P Keefe Technical High School
Madison Park High School
Martha’s Vineyard High School
Mashpee High School
Minuteman Career And Technical High School
Nantucket High School
Nashoba Valley Technical High School
Newton North High School
Northeast Metro Technical HIgh School
Old Colony Regional Vocational Technical High School
Pathfinder Regional Vocational Technical High School
Peabody Veterans Memorial High School
Pittsfield High School
Quincy High School
Rindge School Of Technical Arts
Shawsheen Technical High School
Smith Vocational And Agricultural High School Culinary Arts
Southeastern Regional Vocational High School
South Hadley High School
South Shore Regional Vocational High School
Tantasqua High School
Taunton High School
Tri-County Regional Vocational Technical High School
Westfield Technical Academy
Whittier Regional Vocational Technical High School
Worcester Technical High School
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