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ProStart Students: Trained and Ready for Hire


ProStart equips students with the skills necessary to achieve long-term, rewarding careers in the restaurant industry. For employers, hiring ProStart students comes with several compelling advantages.

1-ProStart students are interested and engaged in the business – ProStart students come to work with an essential interest in the restaurant industry. While most students take ProStart in high school because they are interested in cooking, many also have a desire to pursue a career in foodservice.* Numerous students come to ProStart with goals of becoming chefs, only to discover a passion for business and restaurant management. While there are unlimited paths students can take with their restaurant career, they all begin with a common interest in the industry, either on the culinary or business side of the equation.

2-ProStart students understand the industry – ProStart students learn about the industry and management expectations in the classroom. In fact, according to a recent survey*, both ProStart educators and students felt ProStart gave students the most realistic preview of professional behavior and what to expect on the job, from hours worked to job responsibilities.

3-ProStart students are skilled – Through the Foundations of Culinary Arts and Restaurant Management curriculum, ProStart students gain an understanding of food and workplace safety, as well as kitchen skills, knowledge of foodservice practices, and cooking techniques.

4-ProStart students have critical employability skills - A majority of students report ProStart teaches them foundational work-readiness skills, including teamwork, professionalism, time management, workplace communication, and decision-making skills. These employability skills make ProStart students prime candidates for advancement.

5- ProStart students are experienced – When hiring, ask a student if they have achieved or are working toward earning their ProStart National ProStart Certificate of Achievement. To earn this industry-recognized credential, students must pass two national exams, document 400 hours of work experience, and demonstrate proficiency in 52 of 70 workplace competencies developed by industry.

*According to a the National Restaurant Association Educational Foundation” Spring 2014 Educator and Student Survey Report


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