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ProStart Restaurant Management

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The ProStart Restaurant Management program introduces students to a wide variety of careers within the restaurant, food service and hospitality industry. Student’s study and practice professional food preparation, international cuisines, food safety and sanitation, customer service relations, cost control, and marketing.

This program can be completed in two years (1080 clock hours).

Class starts in August each year.

First year:  Monday-Friday 7:25 AM-10:15 AM

Second year:  Monday-Friday 11:15 AM-2:23 PM

Required Courses:

  • Restaurant and Culinary Foundations

  • Restaurant Management Essentials

  • Advanced Principles in Food Production

  • Restaurant Professional

Elective Courses:

  • Hospitality and Tourism Leadership

  • Food Service Management Practices

  • Culinary Nutrition and the Menu

  • Baking and Pastry Applications


  • ProStart Certificate of Achievement

  • WV Food Handler's Certificate

  • WV Welcome Certificate in Customer Service

  • ServSafe Certification for Managers

  • American Culinary Foundation (ACF) Junior Culinarian


Sample Job Titles

Cook, Line Cook, Prep Cook (Preparation Cook), Grill Cook, Fry Cook, Banquet Cook, Breakfast Cook, Prep Cook, Back Line Cook, Pastry Baker, Dietary Aide, Deli Clerk (Delicatessen Clerk), Crew Member, School Cafeteria Cook, Server, , Food Service Worker, Counter Attendant, Waitress, Server, Waiter, Food Server, Banquet Server, Cocktail Server, Restaurant Server, Room Service Server, Food Runner, Wait staff, Baker, Mixer, Dough Mixer, Bakery Manager, Machine Operator, Bakery Clerk, Cake Decorator, Pastry Chef, Scaler, Bakery Chef

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