← Utah CTE Blog Home

ProStart: Culinary and Management Competition

On Wednesday, March 7, high school Family and Consumer Sciences ProStart students from across the state will gather together to showcase their culinary talents, skills, and abilities at the state ProStart competition held at the Hilton Hotel. Twenty-seven student teams will compete for a spot at the 11th annual National ProStart Invitational on April 27-29 in Baltimore, Maryland at the Marriott Waterfront Hotel, where $1.4 million in scholarships will be awarded to the top teams in both the culinary and management competitions.

The culinary competition highlights the creative abilities of each team through the preparation of a three-course meal in 60 minutes using only two butane burners. The management teams develop a proposal for an original restaurant concept and apply critical thinking skills to the challenges restaurant managers face in day-to-day operations. Both the culinary and management competitions will take place simultaneously throughout the day.

Industry chefs and restaurant owners will judge each culinary team, watching closely as they prep and cook their signature dish. Once each school has finished cleaning up the judges will immediately critique their dish.

Culinary teams include:  
Bingham Northridge
Bonneville Ogden
Brighton Park City
Cedar City Pleasant Grove
Clearfield Provo
Copper Hills Snow Canyon
Desert Hills Spanish Fork
Freemont Syracuse
Herriman Taylorsville
Jordan Timpanogos
Layton Tooele
Lone Peak West
Maple Mountain Westlake
Murray  

Restaurant owners will judge the management team competitions. Each team has only 10 minutes to present their restaurant design concept, menu, and promotional campaign to the panel of judges. The competition is divided into four events: written proposal, verbal presentation, visual display, and critical thinking.

Management teams include:
Cedar City
Desert Hills
Snow Canyon
Westlake
Provo
Herriman

ProStart is a two-year program offered by the National Restaurant Association Educational Foundation in partnership with state restaurant associations. This program blends classroom and hands-on learning with mentored work experience to teach high school students the culinary and management skills needed for a career in the restaurant and foodservice industry. Students are awarded the ProStart National Certificate of Achievement after meeting academic standards, completing a checklist of competencies, and working at least 400 hours in the industry. This certificate qualifies students to enter the industry workforce.

To learn about Family and Consumer Sciences and the Food Services and Culinary Arts Pathway visit UtahCTE.org.

Family Consumer Sciences: Preparing Students for Family Life, Work Life, and Careers.

Leave a Reply

*