ProStart students spend two years in the classroom studying the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.
Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries.
Students follow the new Foundations of Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts.
Work and Learn
While classroom experience is necessary to learn the foundational culinary and management skills, nothing beats real-life experience gained by working in the industry. ProStart students learn how to be an industry professional through hands-on work. Mentors help students make the connection between their present performance and their future career.
Students also learn the importance of arriving on time prepared for work, teamwork and accountability.