Instructor:  Teresa Justice
Phone:  304-752-4687, Ext.  2220
Email:  teresa.justice@k12.wv.us

Office Hours:  11:30 a.m. – 12:00 p.m. | 2:30 p.m. – 3:00 p.m.

Courses: 

  • 1013 – Restaurant and Culinary Foundations
  • 1014 – Restaurant Management Essentials
  • 1019 – Advanced Principles in Food Production
  • 1020 – The Restaurant Professional

Elective Courses:

  • 1016 – Foodservice Management Principles
  • 1017 – Culinary Nutrition and the Menu
  • 1018 – Baking and Pastry Applications

Course Philosophy

The ProStart Restaurant Management Department’s philosophy is to provide and educate students in as many aspects of the restaurant and food industry trade as possible and to provide them the opportunities to become skilled, successful citizens of the global community. The instructor is committed to providing a safe, industry-standard learning environment that promotes commitment, teamwork, communication skills, strong work ethic and responsibility. Students are encouraged to pursue work in a related field, continuous education and industry related training upon successful graduation from the department. During the senior year SkillsUSA competitions and championships reward students for excellence and keep training relevant to employers’ needs. An important part of the program is the PORTFOLIO. It provides students an experience that actively engages students in reflective exploration of self and to help students to make a smooth transition from high school to their post high school experience with resume development and interview skills.

The goal of this program is not only to produce skilled food service employees, but to give students the ability to adapt their talents to the ever-changing technologies in the restaurant and food industry.

Program of Study Description:
The ProStart Restaurant Management Program of Study focuses on the skills needed for a successful employment in a restaurant environment, but has applicability for students interested in culinary nutrition, dietary services, and child nutrition services. ProStart curriculum integrates performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful employment in the 21st Century. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, SkillsUSA or FCCLA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

Course Descriptions:

1013 Restaurant and Culinary Foundations
This course focuses on the basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to restaurant equipment, kitchen essentials in knife skills, stocks and sauces, and communication concepts in the restaurant industry. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1014 Restaurant Management Essentials
This course is designed to focus management essentials in the restaurant industry, guest service, food production, and career exploration and pursuit. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1019 Advanced Principles in Food Production
This course is designed to examine advanced food production, nutrition, and cost control. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of  the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1020 Restaurant Professional
This course is designed to provide content related global cuisine, sustainability, desserts and baked goods, and marketing. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.

1016 Food Service Management Practices
Management roles and financial responsibilities, staff supervision and training, marketing and advertising, menu planning, food safety, sanitation, labor rules and regulations, and HACCP planning are incorporated in the coursework. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets. 

1017 Culinary Nutrition and the Menu
Nutrition basics and the guidelines used for foodservice meal planning are covered in Culinary Nutrition and the Menu. Dietary guidelines and special dietary needs will be used in modifying menu choices. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets. 

1018 Baking and Pastry Applications
Baking and Pastry is an elective course which focuses on weights, measures, and general baking, classifications, handling and storage of ingredients, safety and handling, yeast raised dough products, cakes, cookies, batters, breads, biscuits, muffins, pies, and special dessert preparation. Students utilize problem-solving techniques and participate in hands-on activities to develop an understanding of course concepts. Teachers should provide each student with real world learning opportunities and instruction. Students are encouraged to become active members of the student organization, DECA, FCCLA, or SkillsUSA. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools and skill sets.