ProStart / CTE Resources
Are you interested in transitioning to a CTE culinary program? ProStart® curriculum, hands on training, and experiences benefit your students as they learn how to choose items and make creative menus based on nutrition and budget, utilize safe sanitation techniques, and discover and practice important job readiness and ‘soft skills.’ These skills include communication, teamwork, and decision-making, all while learning about the multiple high opportunity / high wage careers the food service industry offers.
“Foundations of Restaurant Management and Culinary Arts” was developed by subject-matter experts and is 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.
To learn more about resources available, what fits your needs and budget or to order ProStart® curriculum for your school, contact Maggie Braunscheidel, Academic Sales Representative for the National Restaurant Association, at 312.627.2423.
Teacher Professional Development and Certification
Teacher Platforms and Lesson Resources
Portland’s Culinary Workshop Video and Recipe Library
Portland’s Culinary Workshop was started by Susana Holloway and Melinda Casady in 2010 to teach hands-on technique-based classes to the public that focused on how things worked in the kitchen rather than just a recipe. Susana and Melinda had both been professional culinary instructors for years after working 10 years in the industry before starting their own business. Due to COVID-19, they had to close in 2020 but donated all their class videos and their vast recipe collection. See th
American Hotel & Lodging Educational Institute (AHLEI)
Job / Externships Meet Oregon’s Hotel and Restaurant Industry
PROSTART TEACHER GROUP PAGE