• Chef David Isenberg, Culinary Program Director




    Course Description

    ProStart 2 is a continuation of ProStart 1.  

    We will examine the food and hospitality industry and explore the various occupations available to students.  The textbook will be Foundations of Restaurant Management and Culinary Science.  Food patterns, restaurant management and hands on food labs are an important component of this course. This state-driven and industry-backed curriculum is based on the knowledge high school students need to be successful in the restaurant industry. Coupled with relevant work-based experiences, this curriculum enriches, enhances, and reinforces what students learn in the classroom and provides students with opportunities to develop and practice skills critical to their future success. By integrating classroom learning with job experiences, ProStart® provides students with opportunities to learn and practice important skills related to leadership and responsibility. These skill sets serve as a foundation to professional, trained, and educated employees. It is a school-to-career path for high school students interested in the restaurant and foodservice industry.  



    Foundations of Restaurant Management & Culinary Arts Level 2z`1234

    National Restaurant Association Educational Foundation, NRAEF Copyright 2018  

    On Cooking: A Textbook of Culinary Fundamentals, (5th Edition)

    Sarah Labensky and Alan Hause, Pearson, 2015

    ServSafe: Essentials, by Educational Foundation, 7th Edition

    National Restaurant Association Educational Foundation, 2018



    Student will need the following items:

    1. 2 Fine or Medium Black Permanent Marking Pens
    2. Pen or pencil for note taking
    3. Composition notebook
    4. Black Close toed leather or hard plastic nonskid bottom shoes. No cloth, high heeled or open toed shoes or tennis shoes with any mesh on them will be allowed in the kitchen.
    5. Ralph J Bunche Academy will provide uniforms and work jackets for students when they begin the program.  



    Each written and cooking assignment will be given a point value. Students will receive a grade in the following:

    • Notetaking
    • Cooking assignments
    • Professionalism and attuited
    • Cleaning
    • Cooking practical
    • Written tests and assignments

    Grading Scale

    A      Excellent          90-100% 4.0

    B      Above Average 80-89%   3.0

    C Average 70-79% 2.0  

    D Below Average 60-69% 1.0

    F Failure Below 60% 0.0


    You must attend class every day to pass this class. Attendance is crucial for lab days, as they cannot be made up. However, due to school activities, general illness and appointments, students will have to be out of class. Because of this, periodically through the grading period, ‘Supplemental assignments have been incorporated into the schedule to give students an opportunity to supplement points they have missed in the lab. All work to be made up is the responsibility of the student.  

    Labs/Cooking Days:

    You will be working in a team or individually and will be assigned to a production area and required to perform various task.  Labs evaluate uniforms, mise en place, sanitation, teamwork / participation and product results/ cleaning station and kitchen. Team members not performing their job duties will have point deductions from their lab participation grade.  Keep in mind that what you do as an individual effect the product that your entire team will be graded on. In addition, each student will be given leadership roles throughout the course and be evaluated on their performance.



    1. Have RESPECT for yourselves, each other, the teacher, and guests. This means paying attention to those who are speaking and being polite to anyone in our classroom. 
    • We respect each of you as a young adult. You should feel free to come to us with questions or concerns about the material without expecting to be ridiculed or criticized. 


    1. Make an EFFORT to do your best on every assignment.  Completing assignments, participating in classroom discussions, and studying hard show us that you care about your education. Coming to class prepared each day is a step in the right direction. You will be amazed at what this can do for your grades. 

    1. Be HERE, Be ON TIME and TURN IN ALL GRADED ASSIGNMENTS (That includes Homework!). Students who attend class regularly and arrive on time tend to do better work and understand more. Poor attendance causes students to miss lab work that is hard to or impossible to recreate. 
    • In cases of absences, you need to ask us for your make-up work and I will review the missed materials with you. There is no excuse for not turning in work


    Culinary Uniform.  You will be required to wear your culinary uniform every day in class.  It is your responsibility to make sure that uniform is clean. At the start of class you should be dressed and have your personal items stored away.   


    1. IN THE Kitchen YOU WILL FOLLOW ALL SAFETY PROCEEDURES AND INSTRUCTIONS:  You will be given safety and sanitation instructions for the kitchen.  You will be required to pass a safety test.
    • This is one area in which I will not tolerate any goofing off or nonsense.  We are working with equipment that can burn you, cut you or with careless food handling we could make you sick and it is our responsibility to keep all of you safe in the kitchen.  
    • Report safety or sanitation violations that you observe.  


    Illness or Injury

    Notify the instructor immediately so appropriate arrangements can be made.  If you are unable to perform kitchen work for more than 3 days a doctor’s note will be required.  Any illness that impacts food safety will require a doctor’s release to return to food handling.  


    General Expectations


    If you need help, ASK FOR IT!

    Think before you act.



    Make eye contact. When someone is speaking, keep your eyes on him or her at all times.

    Always be willing to help those around you.

    Clean your area everyday. Take responsibility for your own actions.

    Always behave in a professional manner inside and outside of the classroom

    No roughhousing. You never see Chefs punching or slamming each other into the wall.

    Please do not talk while chefs are talking.

    Hats are only to be worn in the kitchen lab. Please remove your hat at the door of the classroom

    Act as if you are on the job. 

    Have pride in your work.

    No opened food or drink allowed in the kitchen

    Food prepared in class will usually be eaten in class.  

    Dress code:  You will dress in uniform daily.  

    1. Chef coats should be clean and unwrinkled. 
    2. Hair must be neat and under control at all times. Any student whose hair touches the bottom of the collar must use a hair restraint in additional to their chef hat.  
    3. Leather or plastic close toed shoes with non skid soles are required. Students are responsible for furnishing his/ her own shoes. Cloth, high heeled and open-toed shoes are not permitted.
    4. No nail polish, false nails, or long nails are permitted.
    5. Students must avoid excessive use of cosmetics.
    6. No jewelry with the exception of watches and wedding rings are acceptable.
    7. The only approved headwear is a chef’s hat or hair net.  Headwear is for kitchen only.



    California's 2008 CTE Standards

    CTE.IT.FS.6.1 Know policies, procedures, and regulations regarding health and safety in the workplace, including employers’ and employees’ responsibilities.

    CTE.IT.FS.5.1 Apply appropriate problem-solving strategies and critical thinking skills to work-related issues and tasks.

    CTE.ECDFS.A.A10.2 Understand how language, culture, and educational backgrounds may affect family structures and communication within and among families and communities.

    CTE.HTR.C.C5.3 Understand the procedures for cleaning, maintaining, and repairing facilities and equipment and the importance of preventive maintenance. 

    CTE.HTR.B.B3.4 Know types of food contamination, the potential causes, including cross-contamination, and methods of prevention.

    CTE.HTR.B.B3.5 Know the essential principles of Hazard Analysis Critical Control Points, including the use of flow charts.

    CTE.HTR.B.B3.2 Know the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.

    CTE.HTR.B.B3.1 Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.

    CTE.HTR.B.B3.3 Understand safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.

    CTE.HTR.B.B7.2 Use, maintain, and store tools, utensils, equipment, and appliances appropriate for preparing, serving, and storing baked goods, pastries, and desserts.

    CTE.HTR.B.B6.6 Plan and follow a food production schedule, including timing and prioritizing of tasks and activities. 

    CTE.HTR.B.B6.2 Use, maintain, and store tools, utensils, equipment, and appliances appropriate for preparing a variety of food items.

    CTE.HTR.B.B6.3 Know the principle of mise en place, including the placement and order of use of ingredients, tools, and supplies.

    CTE.HTR.B.B6.4 Prepare food by using the correct techniques and procedures specified in recipes and formulas.

    CTE.HTR.B.B6.1 Know the qualities and properties of food items and ingredients used in food preparation.

    CTE.HTR.A.A8.1 Understand important chemical and physical changes t hat occur during food preparation. 

    CTE.HTR.FS.6.2 Understand the critical elements for health and safety practices related to storing, cleaning, and maintaining tools, equipment, and supplies.

    CTE.HTR.FS.11.0 Demonstration and Application

    CTE.HTR.FS.9.1 Understand the characteristics and benefits of teamwork, leadership, and citizenship in the school, community, and workplace settings.

    CTE.HTR.FS.9.5 Understand how to interact with others in ways that demonstrate respect for individual and cultural differences and for the attitudes and feelings of others.

    CTE.HTR.FS.9.3 Understand how to organize and structure work individually and in teams for effective performance and attainment of goals.

Bunche Culinary