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

Basic Knife Skills

December 6 & 7, 2018; 10am - 12pm

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

​Understanding Basic Foodservice Calculations

December 6 & 7, 2018; 1pm - 3pm

​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

ProStart® Teacher Bootcamp *NEW for Summer 2018

July 23-26, 2018 & August 6-9, 2018

Starting Summer 2018, The Restaurant Association of Maryland Education Foundation (RAMEF) will be partnering with Anne Arundel Community College’s Hotel, Culinary Arts and Tourism Institute (HCAT) to offer a required ProStart Educator Bootcamp. This will consist of one day at the RAMEF building to review the basics of teaching the ProStart curriculum. The next three days will be hands-on cooking at HCAT, taught by Chef Lou Woods, CEC. Agenda for the first day includes: ProStart Paperwork, ProStart Certificate of Achievement, National Restaurant Association Resources, Restaurant Marketing, etc... Agenda for the cooking days includes: Spices and Seasonings, Stocks (Brown, White and Fish), Salads and Proper Garnishing, Knife Cuts, Fruits & Vegetables, and “Mother” Sauces, Preparing Meat & Poultry and Preparing Seafood.

This will be considered your certification to teach ProStart in Maryland. Every school with a confirmed ProStart Program in Maryland will be required to send at least one of their educators to this Bootcamp within 2 years of implementation. Failure to send at least one educator will result in your school no longer being a confirmed ProStart Program. This means you will no longer have access to the online materials, exams, your students cannot earn the COA and they cannot compete in MPSI.