ProStart IIIA: Restaurant Purchasing
Upon successful completion of this course, students will be able to:
- Develop product specifications for a variety of food products.
- Create standard operating procedures for purchasing and receiving.
- Analyze ethical concerns in purchase decision making.
ProStart IIIB: ProStart Capstone
Upon successful completion of this course, students will be able to:
- Develop SMART (Specific, Measurable, Attainable, Realistic, and Time) goals to become a Culinarian or Foodservice Professional.
- Showcase numeracy and literacy competencies.
- Implement WorkKeys competencies within the capstone project.