ProStart Bootcamp

        Please Note: Professional Development credit hours are earned for these workshops.
Registration forms are due back by April 26, 2024. There are only 15 slots per session. Your payment in full guarantees your placement in a session. If a session is not full you may be subject to sessions being combined. Final details and confirmations for sessions will go out on Monday April 29, 2024.

ProStart Level 1 (Face-to-face) Culinary Training Session

August 6^th, 7^th, and 8^th from 9am to 5pm at the HCAT Building

The Level 1 training will cover topics such as:

• Teaching Knife cuts
• Mise en place and organization/ Table set-up

• Stocks, Sauces, and Soups
• Poultry, Meat, and Fish Fabrication
• Plate design
• Basic emulsification

ProStart Level 2 (Face-to-face) Culinary Training Session

July 30^th, 31^st, and August 1^st from 9am to 5pm at the HCAT

The Level 2 training will cover topics such as:

• Taste and Flavor concepts
• Advanced sauces
• Expanded Vegetables and Starches
• Baking skills
• Competition techniques and organization

ProStart Level 3 (Face-to-face) Culinary Training Session

July 23^rd, 24^th, 25^th from 9am to 5pm at the HCAT

The Level 3 training will cover topics such as:

• Lesson plan writing for all timeframes (preparation and the inverted classroom)
• Competition skills and techniques
• Teaching desserts
• Advanced Plating Concepts
• Cake Decorating Techniques
• Advanced Culinary Techniques

ProStart Level 1, 2 & 3 (Face-to-face) each teacher will require:

• Chef coat                                                                                              
• Black or hounds-tooth pants
• Proper non-slip kitchen shoes
• Apron
• Chef hat
• Notepad and writing tool
• Sharpie Marker

Knife kit that includes: Chef knife, boning knife, Paring knife, Sharpening steel, Vegetable peeler, Bench scraper/bowl scraper and Fish spatula

All other tools and equipment will be provided for the labs.