Student Leadership Organization

FCCLA

Motto

The Ultimate Leadership Experience

Ms. L. Durand, Instructor

The Culinary Arts ProStart program is a pioneering School-to-Career program written by The Educational Foundation of the National Restaurant Association that introduces high school juniors and seniors to careers in food service and teaches them the basic skills and knowledge they need for success in the food service industry. On-the-job training and experience, coupled with a dynamic and comprehensive curriculum, fuel the ProStart program.

Linda Durand recognized for outstanding contribution to developing
the future of the restaurant and foodservice industry
Greenville, MS. - Demonstrating its strong commitment to education, the National
Restaurant Association Educational Foundation (NRAEF) announced the 2004 recipients of
the ProStart Teacher Excellence Awards. Local educator, Linda Durand, of Greenville
Technical Center  was among this year’s winners.

The Teacher Excellence Award recognizes exceptional teachers who use the ProStart
program in their classrooms.  Developed by the NRAEF in partnership with state
restaurant associations in 41 states, the ProStart Program prepares high school students
for the job market and higher education through coursework, work experience,
credentials and scholarships.  There are currently more than 39,000 students
participating in this program.

Linda was nominated by Mike Cashion , Executive Director of the Mississippi Restaurant Association and ProStart Coordinator. “Linda’s dedication and creativity is exemplary. She even went so far as to bring her students to the Governor’s Inaugural ball where they participated in the set up and food preparation for the event” said Cashion.

The award recipients will receive an expense-paid trip to the 85^th annual National
Restaurant Association Restaurant Hotel-Motel Show in Chicago where they will
be recognized at a special event on Saturday, May 22.

Course Outline

Becoming a Food Service Professional Year I	Becoming a Food Service Professional Year II
Introduction: Preparing for a Successful Career	Orientation
Basic Customer Service	Culinary History
Food Safety and Sanitation	Potatoes and Grains
Workplace Safety and Security	Advanced Customer Service
Culinary Basics	Desserts and Baked Goods
Foodservice Equipment	Culinary Marketing
Nutrition	Purchasing and Inventory
Breakfast Foods, Dairy and Sandwiches	Meat, Poultry and Seafood
Human Resources	Culinary Accounting
Salads and Garnishes	Stocks, Sauces and Soups
Culinary Math	Customer Communication
Fruits and Vegetables	Tourism
Controlling the Cost of Food	The Lodging Industry

January 13, 2004 - Ms. Durand and ProStart students volunteered to help Chef  Williams
and Ken Crotwell of the Mississippi Restaurant Association prepare the
inaugural ball banquet for Governor Haley Barbour at the Mississippi Trade Mart.