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The Restaurant Association of Maryland Education Foundation offers several classes to prepare teachers for teaching the
ProStart® curriculum.​

​Understanding Basic Foodservice Calculations

​This workshop is designed to provide a better understanding of the formulas and math equations that are most often used in the foodservice industry. But more importantly, also learn the practical applications and how to use this information to make better decisions in a foodservice operation.

Agenda
  - Learn food service terms and units of measure
  - Calculate and practice the most common food service formulas
  - Understand how to apply the answers to formulas to make better decisions
  - Practice recipe conversions
  - Practice costing recipes and how to price accordingly on the menu

Basic Knife Skills

This workshop is designed to help you master the basic knife skills needed for use in the hospitality industry. Participants receive an 8" chef's knife.

Agenda
  - Learn six basic knife cuts
  - Practice the six basic cuts and determine their appropriate use in foods
  - Learn the basics of proper knife handling
  - Demonstrate the six cuts in practical food application

Level 1 ProStart® Teacher Workshop

The Level One workshop is geared toward the first year ProStart Teacher and those teachers who would like to review the basics of teaching the ProStart curriculum. Agenda includes: ProStart Paperwork, ProStart Certificate of Achievement, National Restaurant Association Resources, Recipe Conversions and Food Costing, Knife Cuts, Pastry Demonstration, Sanitation and Food Handling, Foodservice Careers and Cooking Methods.

Level 2 ProStart® Teacher Workshop

​The Level Two workshop focuses on the fundamentals in the ProStart curriculum to ensure that teachers have a comfort level with the culinary material. This workshop is very hands on and participants will be working in a kitchen setting with foodservice industry chefs and post-secondary school instructors. Agenda includes: Spices and Seasonings, Stocks (Brown, White and Fish), Salads and Proper Garnishing, Knife Cuts, Fruits & Vegetables, and “Mother” Sauces.

Level 3 ProStart® Teacher Workshop

​The Level Three workshop focuses on the advanced items in the ProStart curriculum. This workshop is exclusively hands on and participants will be working in a kitchen setting with foodservice industry chefs and post-secondary school instructors. ProStart teachers who are comfortable with the Level 2 materials should consider this course. Agenda includes: Preparing Meat & Poultry, Preparing Seafood, and Restaurant Marketing.