ProStart Professional Development

Sunday, July 6th – Thursday, July 10th

General Sessions 

Welcome Reception Industry Panel (Sunday, July 6th) 

Kick off the week with current industry leaders as they reflect on the current state of the industry. Learn firsthand how the economy is affecting restaurants and the challenges you will need to address to better prepare your students to transition into the world of restaurants and hospitality.  This year’s panel will focus on food insecurities, tips and tricks for maximizing budget efficiency, creative approaches to training and resources in the new economy and approaching career pathways with an eye towards successful outcomes for the students we serve.

ProStart Processes and Resources (Monday, July 7th) 

ProStart has a number of systems and processes that make it a premiere CTE program, but it can be difficult to navigate the many systems and intricacies that keep the program running.  The HUB, Mobilize, COA, Data Collection and more; this will be a refresher for veteran educators or orientation for new educators.  The ProStart team will use this session to explain the processes and related resources that support and enhance your experience as a ProStart educator.  Timelines, highlights, and updates on everything from account management to shared resources, this is one session you will not want to miss.

Foundations of Restaurant Management and Culinary Arts (FRMCA) 3rd Edition Updates (Monday, July7th) 

Excitement is brewing for the launch of the 3rd edition of the FMCRA curriculum.  Get an account of all the updates you can expect from our Academic Sales Team and learn more about how it can be supplemented with new and improved resources for your classroom.  From the expanded skills & recipes, a revamped focus on the restaurant management framework, cross-curricular STEM content, and strategies for effective team work in the kitchen, everything you need to know about the current model will be outlined so you can take it back to your administration and plan for its implementation as you continue to train and nurture the next generation of industry leaders. 

Today’s Operational Concerns (Monday, July 7th) 

We’ve transformed the Today’s Operational Concerns portion of the ProStart PD core curriculum from a breakout session to an engaging panel facilitated by NRA’s new Vice President of Research and Knowledge.  Together we will explore the current trends impacting the industry as a whole and filtering down to its impact on how you prepare your students for the everchanging landscape of training and development in the restaurant, foodservice, and hospitality industries. 

ProStart PD Management Competition (Thursday, July 10th) 

A ProStart PD favorite, the management competition provides an opportunity for educators to boast their creative chops by developing a unique restaurant concept and creating a social media marketing tactic to sell their new business. Our panel of instructors will serve as judges, reviewing the creativity and thoughtfulness of the concept, scoring teams, and ultimately selecting the top three concepts to receive prizes and bragging rights as the ProStart PD Management Competition Champions.  An added benefit this year, the management competition will take place after the exam so educators may delve into the activity with their full imagination without the weight of the exam looming in the process. 

Breakout Sessions

Show Me the Money (New): Unlocking Fundraising and Grant Opportunities for ProStart Schools (Monday, July 7th) 

Previously included in the School System Administration unit of the program, this session was transitioned to its own session. With the state of funding for ProStart, this session will outline various funding opportunities and grant sources so educators can maximize, or in some cases establish, funding for ingredients, tools, travel, and other related expenses that add up when delivering a top tier program like ProStart. Get tips and tricks from one of the best, a former ProStart Educator of Excellence, and learn more about how to source and cultivate relationships with partners, and leave equipped with a draft fundraising plan to implement in your school. 

School System Administration and Culinary Exploration – Back of House units got a makeover! (Tuesday, July 8th and Wednesday, July 9th) 

You asked, and we listened!  The School System Administration and Culinary Exploration and Back of House units, the program’s two heaviest weighted content areas, have undergone some updates and will be delivered and in tailored split groups based on the varied levels experience of our attendees.  Now, whether you are a new educator with four (4) years or less experience, or a seasoned educator with five (5) years of experience or more, you will walk away with instruction and resources to suit your needs. 

Elevating Culinary Arts Education: Strategies for Effective Program Administration and Community Collaboration (School System Administration Unit)

Building and managing a successful Culinary Arts program in a high school Career and Technical Education (CTE) setting requires a blend of passion, organization, and strategic partnerships. This session explores key administrative strategies to elevate CTE culinary arts programs, from fostering meaningful community engagement to navigating school-wide responsibilities and securing funding. We’ll cover practical approaches for engaging parents, collaborating with local industry leaders, and creating pathways to post-secondary success for students. Whether you’re looking to strengthen your program or expand your outreach, this session will provide you with the tools, insights, and connections to ensure your students are ready for the next steps in both their careers and education.

Best Practices in Culinary Exploration and Back of House Instruction (Lecture and Labs)  

Sessions will be delivered with a combination of lecture, case studies, partner work, individual planning, and games.    

The Culinary Exploration and Back of House unit topics include:  

• Introduction to the Kitchen
• A Safe Operation
• Developing Flavor Profiles
• Eggs and Dairy Products and Substitutes, Breakfast Trends
• Fruits, Vegetables, Herbs and Spices
• Stocks, Sauces, and Soups
• Make it Quick Options
• Baking and Pastry
• Meats, Poultry, and Seafood

Come to NOLA with a foundation of fundamental basics. Introductory sessions like Welcome to the Industry, Introduction to the Kitchen, and A Safe Operation will be delivered in advance as online/prework content that will include live and recorded sessions for educators to review before we come together in New Orleans.

In addition to this units’ experience tailored format, the lectures and lab will take on a new format where educators will delve into the “what” and “why” of all topical areas in the classrooms at The Roosevelt New Orleans, while the labs will tackle the lab administration “how to’s” at The New Orleans Culinary and Hospitality Institute (NOCHI).

Participants will have the ability to opt-in to four lab sessions at NOCHI.  Each session will have a 90-minute run time and will be delivered twice a day.

0-4 years of experience lab offerings: 

• Culinary Math – Part One (The Basics – Where students lose interest) and Part Two (Daily Restaurant Operations) 
• Fabricating Proteins – Commonly used proteins, safety & sanitation standards, appropriate knife selection 
• Knife Cuts (The Basics) – Introduction to the Chef Knife, identifying knife cut names and dimensions, recipes that can be used to absorb practice knife cuts 
• Mise en Place: Mental & Physical Preparation – Instructor vs. Student preparation, creating successful timelines, and focus while multi-tasking  
• Baking & Pastry Basics – Defining differences between culinary and baking & pastry instruction, formulas vs. recipes, and scaling 
• Cakes, Pastries, and Decorating – Best practices for demonstrating intricate practices, teaching standards vs. expecting them, group production vs. individual

5+ years of experience lab offerings: 

• Culinary Blogs for Student Development – Leverage the power of technology and social media to test student understanding and promote your program through blog assignments
• Mother Sauces & “Rolling” Demos – Best practices for demonstrating fundamental techniques, what is a rolling demo and when to use it, maintaining creativity
• Delegating Industry Standards with Students – Relating the Brigade System to everyday encounters, following a chain of command while maintaining individual identity, implementing the Brigade System in the classroom
• Searing & Sautéing: The Basics & Safety 
• Cut-in & Creaming Methods: The Fundamentals
• Teaching with Dough

Sunday, July 6th – Tuesday, July 8th

CTE Administrators play a crucial role in supporting our program and are its strongest advocates within the CTE community. To emphasize the program’s value and its significant impact on the industry’s future, we developed a dedicated track for them. This track allows CTE administrators to witness firsthand how ProStart equips program completers with essential training and resources, enabling them to earn credentials and pursue high-skill, high-wage careers in our highly demanding industry.

Deep Dive into the 3rd Edition of the Foundations of Restaurant Management and Culinary Arts (FRMCA) Curriculum. Join the NRA’s Academic Sales Team for a deeper dive into the updates and enhancements of the new 3rd edition curriculum for ProStart students. This interactive session is designed specifically for CTE Administrators to provide a broader context of the changes in the content and how it can be evaluated and implemented across districts. Participants will discover ways to align the textbooks and related resources to further illustrate the high skill, high pay, and high demand potential of the program. Bring your questions and be prepared to collect all the necessary sales and marketing materials to take back to your administration leadership so you can position your educators to move into the next level or training for your students.

Connecting Through Cuisine: Promoting Community Engagement with ProStart. The ProStart program has many benefits that extend beyond the classroom. As many districts look to pursue more project and competency-based learning opportunities, ProStart curriculum and programming options make for a great foundation for interdisciplinary studies. These can be used as promotional examples for the school both within the district and towards students and families applying. Outside of the school walls, ProStart program initiatives are easy to promote within the community as they offer multiple spaces for the inclusion of service and volunteer opportunities that can be cross-utilized as workforce experience for the students. This could look like supporting a local food pantry or soup kitchen or volunteering their services at public community events. Depending on the school, this could also move into a revenue format where students sell and promote branded school products at local stores and markets. Lastly, we’d like to encourage administrators to consider implementing at-school or after school internship opportunities for students to gain real world experience. We will provide resources and examples on how to set-up these programs within the context of different types of school systems.

Empowering CTE Excellence: Navigating Program Requirements, Perkins Funding, and Industry Partnerships. As high school administrators, ensuring the success and sustainability of your CTE programs is crucial for both student outcomes and community impact. This session is designed to equip you with the essential tools and strategies for navigating CTE program requirements, maximizing Perkins funding, and forging impactful industry partnerships. We’ll delve into the importance of career pathways, how to align your programs with current workforce needs, and the role of industry collaboration in providing real-world experience for students. You’ll also gain practical tips for successful grant writing and resource projections to support the growth and expansion of your CTE initiatives. Leave with a clear action plan to enhance your CTE programs and provide students with the skills and opportunities they need to thrive.

Certifying Success: Enhancing ProStart with Industry Recognized Credentials. Join us for an insightful session designed specifically for Career and Technical Education (CTE) administrators, where we delve into the transformative impact of ProStart and National Restaurant Association (NRA) industry credentials. This session will explore how these credentials, including ServSafe, Certified Restaurant Professional, Guest Service Gold, Certificate of Achievement, and more, equip students with the skills and knowledge necessary to excel in the hospitality industry. These credentials not only enhance students’ knowledge and skills but also significantly improve their employability and career prospects in the hospitality sector.

ProStart Pathways: Building Careers in the Restaurant Industry. This session is a must-attend for administrators who are committed to empowering students with the knowledge and resources they need to succeed in the hospitality industry. Our team of experts will demonstrate the web-based career exploration tool designed specifically for the restaurant and foodservice industry. Learn ways to enhance the ProStart experience for students by providing an interactive and comprehensive connection to a variety of career pathways. During this session, we will highlight the tools features and functionalities, and engage participants in exercises to refine and improve the tool, define opportunities to collaborate with stakeholders, understand the diverse needs of various communities, and how this tool can be effectively leveraged to meet those needs. Your participation and feedback will play a crucial role in shaping the future of career exploration in the restaurant and food service sector.

Wednesday, July 9th – Friday, July 11th

ProStart PD attendees from 2023 or 2024 can now benefit from the Level Up program, crafted by ProStart Educator Fellows, our national network of Educators of Excellence for 2024. This program features three days of interactive sessions aimed at enhancing the core program’s benefits. By utilizing the insights and expertise of our inaugural Educator Fellows, we aim to extend the success of their classrooms to the broader ProStart community.

Connecting History to the Art and Science of Culinary Arts: Foundations in Cross-Curricular Instruction. Journey with us to the National WWII Museum where their education department will host us with a series of engaging activity stations focused on Victory Gardens and rationing. Participants will explore historical artifacts, including rare items from the museum’s collection, and engage in hands-on kitchen science activities such as making fruit gummies and pickles. Additionally, an interactive ration book activity will simulate the rationing experience during WWII, providing a comprehensive and interactive learning experience that fosters a deeper appreciation for history and science and its connection to cross-curricular culinary and restaurant management instruction.

From Mise en Place to AI: Transforming your Culinary Classroom with Artificial Intelligence (Where Technology Transforms Teaching). Designed for tech-curious educators seeking to modernize their teaching approach, this workshop provides a comprehensive roadmap for integrating artificial intelligence into culinary education. In this transformative workshop, culinary vocational instructors will discover how artificial intelligence revolutionizes culinary education. This hands-on session bridges technological innovation with classic culinary training, providing practical strategies to integrate AI tools into curriculum design, student assessment, and teaching methodologies. The session combines theoretical insights with practical demonstrations, featuring live technology showcases and interactive components. Instructors will learn to leverage AI as a powerful educational tool while maintaining the essential hands-on nature of culinary training. Participants will leave equipped with actionable strategies, emerging technology insights, and a forward-thinking perspective on educational innovation. No advanced technical skills are required – just an open mind and passion for culinary education.

The Instructor’s Guide to ProStart Competition Mastery: Reading Between the Lines. Are your students missing crucial points in competition despite solid technical skills? Do you find yourself wondering why teams that seem perfectly prepared don’t score as highly as expected? This intensive professional development session pulls back the curtain on the subtle nuances that separate good competitors from champions in ProStart competitions.

Drawing from decades of combined experience from successful coaches and competition judges, this session reveals the hidden opportunities and unexpected challenges within both culinary and management competitions. You’ll discover how seemingly minor details in plate presentation can dramatically impact scores, why certain management strategies consistently impress judges, and how to build a competition program that anticipates and addresses the most commonly overlooked aspects of both competitions. 

Through interactive analysis of real competition scenarios, you’ll learn to identify scoring opportunities that many teams miss – from the precise interpretation of knife cuts that judges examine, to the nuanced presentation techniques that can elevate a good dish to an exceptional one. For management competitors, we’ll explore the subtle art of professional presentation, the critical timing elements that many teams mismanage, and the strategic handling of judges’ questions that can make or break a presentation.

This isn’t just another rule review session. You’ll gain practical, immediately applicable strategies for: 

• Decoding complex scoring rubrics to maximize point opportunities 
• Training students to think like judges while maintaining their creative edge 
• Building systematic approaches to competition preparation that address both technical skills and mental readiness 
• Creating practice scenarios that simulate competition pressure while building confidence 
• Developing student leaders who can handle unexpected challenges with poise

Whether you’re a seasoned competition coach looking to take your team to the next level, or new to the competition scene wanting to build a strong foundation, this session provides the insights, tools, and strategies needed to transform your competition program. Join us for an engaging exploration of what it truly takes to master the art and science of ProStart competition preparation.

Café 101: Tips and Tricks for Running a Successful School Based Enterprise. Want to run a Student Based Enterprise (SBE)? Need some tips and tricks on how to start? This session will teach you all about how to get started and what you need to kick off a successful student run business and other ideas to self-propagate funds for your program.

By the end of this session, participants will be able to: 

• Understand the principles of entrepreneurship
• Analyze market needs and develop a business plan
• Demonstrate effective customer service skills
• Manage inventory and finances for a small business
• Collaborate effectively in teams to operate the cafe
• Design and implement a student-run restaurant/café program

Participants will leave with basic understanding of business operations, familiarity with customer service principles, introduction to financial literacy concepts, and experience or exposure to goal-setting techniques. 

Culture from Classroom to Kitchen: International Cultures, Spices, and Diversity. In this session, educators will explore how to encourage students to connect their personal and community backgrounds in food while understanding the basics of culinary preparation. Participants will delve into the cultural significance of various spices and dishes from around the world and learn how to connect students with the community around them.

Recognizing and appreciating diverse cultural backgrounds and their contributions to society through food is essential. This session will dive deep into international foods, exploring the culture from classroom to kitchen, spices from basic to advanced, and the diversity in and around your knowledge and community. Educators will learn to utilize community resources and personal backgrounds to enhance lessons. New educators will be encouraged to ask their students about their top five dishes to cook and incorporate these into lessons, fostering a connection between students’ culinary heritage and classroom activities. 

To engage students effectively, educators will be provided with resources and activities, such as spice identification games, to reinforce engagement. Educators will learn best practices to implement culturally connected learning such as research and presentation of international dishes, focusing on its history, ingredients, preparation methods, and cultural background, how to promote collaboration and respectful sharing of ideas among students, and how to connect students with local restaurants for educational collaboration, including opportunities for mock interviews and hands-on cooking experiences, will be emphasized.