Melissa McLaughlin, Instructor
Office Telephone: 508-580-7652
Students enrolled in Hospitality & Food Production I (which is part of the National Restaurant Association ProStart Program) will experience various aspects of the food service industry. The goal of the ProStart Program is to teach both culinary essentials and basic food service management, preparing students to fill the need for skilled managers within the restaurant industry. Students will participate in the operation of the Fine Arts Café student-operated restaurant. Students will learn how to safely use various hand tools, knife skills, and proper use of larger food preparation equipment. Safety and sanitation are the most important aspects of this program. Students must take the year-end NRAEF ProStart exam. Part II of this program helps students increase their skills. Career choices and job opportunities will be visited, and students will be required to complete a 400 hour paid internship within the hospitality industry in order to obtain ProStart Certification. Students must pass the NRAEF exam.
Prerequisite: Food Production I must be successfully completed before taking Food Production II.
Hospitality & Restaurant Food Production I
Hospitality & Restaurant Food Production II