Hey BusBus! Question About Extracurricular Student Programs

[Chef Dave]

Question:

Do you know whether or not any of your culinary arts departments are affiliated with an extracurricular student program like CCAP, Skills USA, or ProStart?

In Arizona, the state is moving towards a requirement that will eventually mandate all CTE (career and technical education) classes to join a student program.

I've read up on all of these programs but was wondering if your instructors had any experience with these organizations. If so, I'd appreciate hearing which one they joined and why.

I'm leaning towards ProStart.

CCAP appears to be oriented towards fine dining which is nice but not entirely realistic as most restaurants are not fine dining restaurants.

Skills USA seems a bit too generic. They're trying to encompass all vocational ed classes.

ProStart is sponsored by the National Restaurant Association. Although the program includes elements of fine dining, it also includes a training program for future managers as well as ServSafe instruction.

I was wondering if your culinary arts instructors had any opinions?

[busbus]

Don't know; but I will find out and get back to you on that.

Haven't contacted the teacher that I told you about. Wanted to wait until things settled from the Christmas and Winter break.

Interesting. I'd like to know, also!

[busbus]

Question:

Do you know whether or not any of your culinary arts departments are affiliated with an extracurricular student program like CCAP, Skills USA, or ProStart?

In Arizona, the state is moving towards a requirement that will eventually mandate all CTE (career and technical education) classes to join a student program.

I've read up on all of these programs but was wondering if your instructors had any experience with these organizations. If so, I'd appreciate hearing which one they joined and why.

I'm leaning towards ProStart.

CCAP appears to be oriented towards fine dining which is nice but not entirely realistic as most restaurants are not fine dining restaurants.

Skills USA seems a bit too generic. They're trying to encompass all vocational ed classes.

ProStart is sponsored by the National Restaurant Association. Although the program includes elements of fine dining, it also includes a training program for future managers as well as ServSafe instruction.

I was wondering if your culinary arts instructors had any opinions?

Hi Chef Dave,

Just letting you know that I heard from my culinary arts teacher and he said that he is interested in chatting with an experienced culinary arts teacher. He did ask for the info on joining the forum. I'm going to send it to him this evening. I knew that there was a referral link on this site; however, it took me a while to locate it. Did a little copy and paste job and will email it to him.

Hope that he will join. I told him your forum name. Guess he'll figure out how to let you know who he is and will be able to answer your question.

[Chef Dave]

Hi Chef Dave,

Just letting you know that I heard from my culinary arts teacher and he said that he is interested in chatting with an experienced culinary arts teacher. He did ask for the info on joining the forum. I'm going to send it to him this evening. I knew that there was a referral link on this site; however, it took me a while to locate it. Did a little copy and paste job and will email it to him.



Cool! Thank you! It'll be neat corresponding with a pastry chef. As a culinary chef, I can "fake it" in baking ... but I am not a pastry chef by any stretch of the imagination. :(