Culinary Arts students from Questar III’s Columbia-Greene Educational Center won third place in the 2012 New York State ProStart Student Invitational in Niagara Falls, earning $5,500 in scholarships.
Sixteen schools from across the state competed in the event after months of practice. ProStart teams compete for scholarships, trophies, and bragging rights in culinary and restaurant management events.
Prior to the event, the Columbia-Greene team which consisted of Nicole Wilcox, Kaitlyn Stetz, Jake Beebe, Dakota Sandagato and Jasmine Watson, prepared a restaurant concept complete with a floor plan, marketing plan and mission statement. Together, along with Teaching Assistant Laurie Sweeney, they created an Irish restaurant called “Spuds.” Team members practiced after school and during school breaks in order to prepare for the competition.
At the ProStart competition, students presented their restaurant concept with a 10-minute PowerPoint presentation and responded to a series of questions from the judges. Judges also tested students about sanitation, safe working environment and management and marketing.
“We had a great time. They all did wonderful,” said their teacher, Chef Peter Desmond. “Everyone wants to win, but it was a great chance for networking as well.”
Questar II’s award-winning Culinary Arts program teaches students the management and culinary skills needed for a career in the hospitality industry, including classroom study, lab work, mentored work experiences, and the opportunity to test their skills in competitions. The curriculum is based on ProStart, supported by the National Restaurant Association Educational Foundation.
ProStart is a national, two-year high school program that brings together the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. As part of the ProStart program, students apply what they learn in the classroom on the job, in real-world restaurant operations, they work with industry mentors and they learn the skills that are essential to the industry.
