The ProStart classroom at RayPec is unique, there are very few like it in our area. Any student who takes my class will be required to go through extensive safety and sanitation training, regardless of whether they take ProStart or any other class offered in our facility. In the future we will offer ServSafe training so student will be able to obtain their food handler's permit, which is a state requirement for anyone working in the foodservice industry.
Unit 1 - Keeping Food Safe |
Unit 1 - Workplace Safety
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We start International Foods by exploring our own culture first. We look at the U.S. Regions and what makes each one unique in culture and in cuisine. After U.S. Regions we move up to Canada to study an often forgotten culture that has regions as unique as our own. Practical application in the ProStart Kitchen finds students creating dishes such as New England Clam Chowder, Beignets from the French Quarter of New Orleans, sweet, southern Key Lime Pie, and Canadian Poutine.
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