PPT-@ ProStart

ProStartProgram ProStartProgram NRAEForg ProStart ProStartProgram Foundations of Restaurant Management amp Culinary Arts Curriculum and Exam Administration Foundations of Restaurant Management and . Begin with the end in mind, elements to consider…. ProStart. as a Class Project. 1. Data shows that Random works best. RIGHT. 2. Kids want to choose their groups. OF COURSE. 3. Slackers want to be with rock stars.. /. ProStartProgram. NRAEF.org. /. ProStart. /. ProStartProgram. Foundations of Restaurant Management & Culinary Arts Curriculum. and. Exam Administration. Foundations of Restaurant Management and . 13-14 Overview. Involvement. Competition. Trainings. Community Partners. Communication. FUNDING. 13-14 Help. LA Seafood Money. ProStart Teacher Grant. Chapter Support for Events/Meetings. 14-15 Help. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. ProStart 1 ServSafe Test Review B-5 The three types of hazards that make food unsafe are… Biological, environmental and chemical Biological, chemical and sanitary Chemical, physical and environmental Nevada ProStart Culinary Competition Venue TBC in Las Vegas on February 2nd (3rd may be added depending on registrations) It’s FREE to compete: To avoid cancelations, we will charge $50 registration fee per student, refundable upon completion of all competition segments student has registered for. What’s Your Chocolate IQ?. Chocolate IQ continued. Chocolate IQ Continued. Chocolate IQ continued. Chocolate IQ continued. Chocolate IQ Answers- . 1 point for each correct response. How did you do?. Nevada ProStart Management Competition Overview Management Competition Flow: Teams of 2 - 4 students plus 1 team manager Check In: Six (6) copies of the written proposal Menu and Costing information in a separate manila folder Two (2) 24 x