Remember your first job? For most people that first experience in the workforce was in a restaurant. Now think about this… what if you could offer someone their first job in your restaurant, but they are already trained to work in your restaurant. Great, right?

ProStart students receive career-based training for the foodservice industry. ProStart, created by the National Restaurant Association and implemented locally by the WRA Education Foundation, provides academic and workplace experiences. Students receive classroom training and enter into paid internships with industry professionals.

Get connected with a student

Interested in hiring a ProStart student? Email us at prostart@warestaurant.org and we’ll work out connecting you with a potential new employee.

What ProStart students learn

Some of the basic skills taught as part of the ProStart curriculum are:

Successful Customer Relations

• Learn the importance of customer service and how to make a good first impression
• Gain effective customer communication skills and writing skills
• Understand the service planning process

Preparing and Serving Safe Food

• List the seven major steps in a Hazard Analysis Critical Control Point (HACCP) food safety system
• Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment
• State procedures for cleaning and sanitizing tools and equipment

Workplace Safety Procedures

• List hazards that contribute to injury due to slips, trips, or falls
• Demonstrate correct and safe use of knives
• Outline basic first aid concepts and procedures

Receiving, Storage and Equipment

• Measuring and portioning foods using ladles, measuring cups, and spoons, scales and scoops
• Basic identification and use of kitchen equipment (braising pan, scales, chef’s knife, skimmer, etc.)
• Explain how to store food and supplies properly on shelves and in refrigerators and freezers

Nutrition

• Convert recipes to yield smaller and larger quantities
• Identify the components and functions of a standardized recipe
• Interpret information on a nutrition label
• Suggest ways to make recipes more healthful

Preparation, Cooking and Service Methods

• Breakfast foods and sandwiches
• Salads and garnishes
• Potatoes and grains
• Desserts and baked goods
• Meat, poultry and seafood
• Stocks, soups and sauces

Running a business

• Business math competency and standard accounting practices
• Outline proper techniques for portion control, including standard portion size, standardized recipe, and standard portion cost
• Forecast sales by analyzing and evaluating sales histories, popularity indices, and production sheets
• Calculate standard recipe cost and cost per serving.
• Marketing the restaurant; basic marketing concepts, market trends, marketing plan, target audience and segmentation, restaurant promotions and public relations
• Purchasing and inventory control