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Teacher Resources

CULINARY IN THE CLASSROOM
Curious about ProStart? Wondering how to get started at your school? Created by current ProStart teachers and the ProStart Coordinator, the Wisconsin ProStart Teacher’s Handbook covers many aspects of the ProStart program, from implementation to SLOs, recipes, sample syllabi, and so much more. Available as a hard copy or a pdf, contact our ProStart Coordinator to get yours and get started today!
ProStart Wisconsin logo

Teacher Training

The in-person ProStart Teacher Training will take place on Tuesday, August 6 at Blackhawk Technical College in Janesville.

​
This training will go from approximately 9 am - 3 pm and will feature sessions, demos, and resource sharing that will help build your programs. An agenda will be shared as we get closer to the training.
 The cost to attend will be $100 which will include registration, a light breakfast, and lunch
Register Today
Professor Teaching Class

Special Thanks to Our Teacher Training Sponsors

Society Insurance logo
Culver's Foundation logo
Wisconsin Beef logo
Student Finalizing a Dessert

National Level Continued Education

The National Restaurant Association Educational Foundation offers week-long Summer Institutes at post-secondary institutions throughout the country. There are four levels of trainings, during which participants: 
  • Earn restaurant/foodservice educator certification
  • Learn from faculty composed of nationally recognized content experts
  • Network among peers
  • Tour restaurant and foodservice facilities
  • Receive classroom materials
More information, including dates, locations, and scholarship information, can be found at www.chooserestaurants.org.
Teachers & Mentors

National Certificate of Achievement

The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate awarded to students who have passed the national exams and have completed mentored work experience. 

​Industry Knowledge
Earning the COA demonstrates a commitment to and knowledge of the industry. Employers can be assured that ProStart graduates are better prepared for work in restaurant operations.

Financial Support
ProStart graduates earn special benefits like transfer credits at many colleges and universities in Wisconsin and nationwide, saving money on college tuition. And, exclusive scholarships are available to ProStart alumni who earn their COA. 

COA Student Responsibilities
  • Register on the ProStart website
    • Use your legal name each time you access
    • Exams and work experience hours are tracked online
  • Pass the Foundations of Restaurant Management and Culinary Arts Level 1 and Level 2 exams
  • Work and document at least 400 hours in the foodservice industry
    • Up to 200 hours may be earned through in-school work (catering, school foodservice, school-based enterprise, etc.)
    • Competition practices or workshops do not count toward required hours
  • Demonstrate proficiency on over 50 workplace competencies
    • Send completed Student Work Experience Checklist and documentation of 400 hours to the ProStart teacher 

COA Teacher Responsibilities
Teachers must be registered as a ProStart Educator on the ProStart website. Teachers may search for any student at their school to see a student’s COA application status once the student has completed at least one exam.
  • Administer student exams
  • Examine and confirm work experience documentation
  • Examine and confirm the completed Student Work Experience Checklist to make sure 52 of 75 competencies were reached

After student submits all online COA information, mail all documentation to Alex Vernon, Wisconsin’s ProStart Coordinator at: 2801 Fish Hatchery Road • Madison, WI 53713
Chef Demo for Students

Transfer Credit Opportunities

Once students have earned the COA, they are eligible for college credits at many post-secondary institutions both state and nationwide. Current Wisconsin COA credit offerings are:

Blackhawk Technical College 
Culinary Arts Program 
     Food Service Sanitation (316-147)*
     *with valid ServSafe certificate                                                            1 Credit
     Food Service Quantities and Measures, 316 – 104                           1 Credit
  
Fox Valley Technical College 
Culinary Arts Program or Hotel and Restaurant Management Program 
     Introduction to Hospitality, 109 – 152                                             3 Credits
     Sanitation for Food Service Operations, 316 – 101*
     *if ServSafe certified within 3 years                                                    1 Credit
     Introduction to Food Production, 316 – 118                                   3 Credits
  
Gateway Technical College 
Culinary Arts Program 
     Culinary Skills 1, 316-131                                                                4 Credits
     Sanitation and Hygiene, 316-170                                                    1 Credit
  
Madison College 
Culinary Arts and Hospitality Management Program 
     Exploring Hospitality, 10-109-101                                                 3 Credits
     Principles of Sanitation, 10-316-101                                              1 Credit
     Food Theory. 10-316-106                                                               2 Credits
     Professional Cooking I, 10-316-111                                               4 Credits
     Internship, 10-316-194                                                                  2 Credits
  
Nicolet Area Technical College 
Culinary Arts 
     Internship, 10-316-190                                                                  2 Credits
     Safety and Sanitation, 10-316-121                                                2 Credits
  
Northeast Wisconsin Technical College 
Culinary Specialist, Hospitality Management or Business Management – Hotel and Restaurant Program 
     Restaurant Management, 10-109-168                                           3 Credits
     Food Sanitation, 10-316-118
     *with valid ServSafe certificate                                                         1 Credit
  
University of Wisconsin – Stout 
Hospitality Leadership Program 
     Introduction to Hospitality HT-100                                                2 Credits
     Principles of Foodservice Operation HT-121                                 3 Credits
     Institutional Food Purchasing HT-150                                           2 Credits
     Hospitality Elections HT-XXX                                                         3 Credits
Many more articulation agreements are currently being updated so check back at this page for more articulation agreements in the future!

Check out the National Collegiate ProStart Passport for a list of credits offered at schools around the country. 

Please contact ProStart Coordinator Alex Vernon at [email protected] with any questions.
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2801 Fish Hatchery Rd  |  Madison, WI 53713
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  • Membership
    • Member Login
    • Membership Savings >
      • Manufacturer Rebate Program
      • Employee Retention Credit
      • FICA
      • Lending
      • RestaurantOwner
      • Property & Casualty
      • Workers Compensation
      • Credit Card & Payroll Processing
      • Health Solutions
      • Entertainment
      • Music Licensing
      • Other Products & Services
    • Restaurants
    • Suppliers >
      • Members Only Login
      • Supplier Member Benefits
      • Interested in Joining
      • Live Events
      • Sponsorships
      • Advertise
      • Donate
      • Get Involved
    • Easy Renew
    • Referral Program
    • Join
  • Resources
    • Members Only
    • Business Support >
      • AskWRA
      • Supplier's Directory
      • National Restaurant Association
      • Laws & Regulations
      • Publications
      • Materials to Purchase
      • Popular Topics
    • For Diners >
      • Dining Guide
      • Gift Certificates
    • Solutions on Staffing
    • Humans Of Hospitality >
      • Humans of Hospitality - Share Your Story
    • Industry Insights >
      • The Pulse
    • Tax Credits
    • News & Alerts
  • Advocacy
  • Events & Training
    • Calendar
    • Events >
      • Brewers Raffle
      • Restaurant Resource & Products Roadshow
      • Top 20 Women to Watch
      • Women in Hospitality Conference
      • Cheers to Hospitality
      • Wisconsin Food & Hospitality Expo
      • Dine for ProStart
    • Food Protection Manager Certification
  • ServSafe
  • Foundation
    • ProStart
    • Scholarships
    • Get Involved >
      • Volunteer
    • Endowment Fund
    • Board of Directors
    • Donate
  • About
    • Our Team >
      • Staff
      • Board of Directors
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    • Our Mission
    • Contact Us & Hours
    • Chapters
    • Awards >
      • WIHC Top 20 Women in Hospitality
    • Press Releases