LOUISIANA
Welcome!
On behalf of the Louisiana Restaurant Association Education Foundation (LRAEF), we are delighted to welcome you to Louisiana ProStart! You are a member of an institution dedicated to fostering a love of the restaurant industry. We help students to realize their true potential. We strive to be a respectful and inclusive community that welcomes everyone.
We are pleased to provide you with this Educator Handbook, which gives information on all things ProStart. This handbook will help you to get acquainted with the basic information required to successfully implement ProStart. Please keep a copy on hand, in electronic or paper format, as it will be a useful point of reference to you. For questions about the handbook and its contents, please reach out to Mistica Maples-Adams at mmaples-adams@lra.org.
We wish you all the best this school year and welcome you to Louisiana ProStart!
Jonathan Baynham LRAEF Executive Director
Mistica Maples-Adams LRAEF Program Manager
LRAEF GENERAL INFORMATION
The Louisiana Restaurant Association Education Foundation (LRAEF) is a 501 ©3 nonprofit organization that was founded in 1995 and is governed by a board of directors made up of restaurants, industry experts, and educators in the hospitality industry. The LRAEF exists to enhance the industry’s service to the public through education, community engagement, and promotion of career opportu- nities.
Louisiana ProStart®, a culinary and hospitality certification program, is one of the LRAEF’s signature programs. It began in 1997 when the culinary, hospitality, and tourism industry recognized that there was a major skills-oriented labor shortage and the establishment of a training program was a neces- sary response to remedy this issue. ProStart is a two-year curriculum that is a recognized Jump Start program with the Louisiana Department of Education. As of Spring 2025, Louisiana ProStart includes more than 2,500 juniors and seniors enrolled at 71 traditional and vocational high schools across Louisiana.
The LRAEF’s other programs:
• LRAEF scholarship fund
• Restaurant Youth Registered Apprenticeship (RYRA)
Jonathan Baynham LRAEF Executive Director jbaynham@lra.org
Mistica Maples-Adams LRAEF Program Manager mmaples-adams@lra.org
Louisiana Restaurant Association
The Louisiana Restaurant Association (LRA) was established in 1946 to advocate on behalf of the state’s foodservice and hospitality industry among elected officials and regulatory agencies. Under the leadership of its original officers and directors, the association set forth several founding principles that continue to guide the association to this day. Since its inception, the LRA has been recognized as a peer leader among other state restaurant associations in the country.
The LRA is governed by a Board of Directors that represents all segments of the foodservice and hospitality industry in Louisiana. The LRA, LRA Self Insurer’s Fund for Worker’s Compensation (SIF), and the LRA Educa- tion Foundation have a staff of professionals led by the President and CEO.
The LRA’s nine statewide chapters are composed of 2,500 restaurant operations and related businesses, including hotels, caterers, and suppliers of goods and services to the industry. Each chapter is governed by a board of directors and led by a chapter president who is elected annually. The chapters are as follows: Aca- diana, Bayou, CENLA, Greater Baton Rouge, Greater New Orleans, Northeast, Northshore, Northwest, and Southwest.
Founded in 1987, the National Restaurant Association Education Foundation (NRAEF) is the philanthropic foundation of the National Restaurant Association. The NRAEF impacts the prosperity of the restaurant industry by developing a stronger workforce and building the next generation of industry leaders. The Foundation’s educational initiatives provide culinary, management, food safety, and employability skills training to build a pipeline of talent for the growing industry.
The Foundation’s cornerstone program, ProStart, is a two-year, nationwide program that trains high school students in restaurant management and culinary skills. The LRAEF falls under the NRAEF and works in con- junction with the NRAEF in the implementation of ProStart.
Additionally, the NRAEF awards scholarships to students and educators to provide continued industry education. Since 1997, the NRAEF has awarded more than $18 million in scholarships.
National Restaurant Association Education Foundation
WHAT IS PROSTART?
ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent intotomorrow’s restaurant and foodservice industry leaders. With national and local support from industry members, educators, the National Restaurant Association Education Foundation and state restaurant associations, ProStart reaches approximately 214,000 students in over 2,100 high schools across all 50 states, Guam, and the District of Columbia.
From culinary techniques to management skills, ProStart’s industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime. ProStart unites the industry and the classroom to create a unique and unparalleled experience for students while developing tomorrow’s restaurant and foodservice industry workforce as well as setting a high standard of excellence for students and the industry overall.
ProStart Highlights
• Students not only learn from educators in the classroom, but they also have the option to gain valuable hands-on experience by working at least 400 hours in the industry.
• ProStart’s industry-driven, real-world curriculum enables the restaurant and foodservice industry to grow its own talent.
• Through a curriculum that teaches all facets of the restaurant and foodservice industry, ProStart provides students with practical skills to succeed and open doors for a fulfilling career.
• ProStart provides a platform for students to discover new interests and talents and opens the door to a viable career path.
• ProStart gives students a sense of purpose and helps them feel passionate about their own futures.
• ProStart alumni enter the workforce prepared for the future and excited to begin their promising careers.
REQUIREMENTS FOR PROSTART PROGRAMS
To be an official LRAEF ProStart program, the following criteria must be met and maintained:
Industry Requirements:
• The administration must allow the educator time away from instruction to attend the following ProStart or LRA industry-related activities, in addition to general program activity coordination:
• Professional development workshops
• Job shadowing for educator and students as well as site visits for internships
• LRA Food EXPO
• Industry partners willing to provide work and internship opportunities to your ProStart students (as evaluated by the LRAEF ProStart team) must be readily available in your community.
• Facilitate student work and internship experiences by matching students with opportunities to interact with industry in the community.
• Schedule guest speakers and field trips to enhance the classroom experience.
• The LRAEF requires that you submit a list of industry interactions for the Fall and Spring, with the expectation that you have, at the very least, one interaction per year. The following count as industry interactions:
• Arranges for industry guest speakers and/or industry tours at least twice per year
• Recruits and works with an industry mentor for the entire class
• Works with an industry advisory board
• Competes in the state ProStart invitational
• Participates in LRA events when asked
Curriculum Requirements:
• All students must be able to use commercial culinary equipment throughout the program. Access to a minimum of a commercial range and hood system and a three-compartment sink is required. (Excluding home/personal kitchens. Home kitchens must have access to a working sink, residential oven, and home ventilation.)
• Teach the entire ProStart I and II curriculum, ServSafe, and administer appropriate examinations to all students.
• Actively recruit students for ProStart I and II.
• Assist students with completion of NRAEF Certificate of Achievement online submission process and maintain accurate records to document completion of hours.
• Communicate with students, parents, counselors, employers, and administrators on the requirements necessary to complete the ProStart Program.
LRAEF Requirements:
• Submit requested program data, updates, and information to national database.
• Turn in ProStart waivers to LRAEF for all students in ProStart.
• Encourage student participation at state competition and in annual special projects.
• Promote LRAEF and NRAEF scholarship opportunities to eligible students.
Louisiana ProStart Instructor Certification Requirements:
To receive the Louisiana ProStart Instructor Certification, you must pass/ hold the following:
• Pass the ProStart Level 1 exam with a score of at least 70%
• Pass the ProStart Level 2 exam with a score of at least 70%
• Provide proof of at least 400 hours of commercial work experience
• Valid Louisiana Teaching Certificate
• ServSafe Food Protection Manager Certificate
• ServSafe Instructor/Proctor Certificate
The 400 hours of commercial work experience should correspond to the skills listed on the Foundations of Restaurant Management and Culinary Arts work experience checklist. The 400-hour requirement must be re- newed every five years. To provide evidence of 400 hours of commercial work experience, please submit one or more of the following:
• Culinary degree – provide either a copy of your transcript or diploma
• Certified Secondary Foodservice Educator (CSFE) certification – provide a copy of the certificate or evidence that certification is in progress
• Commercial restaurant or hospitality industry employment – provide a copy of your résumé
• Professional development and/or volunteer experience – provide your résumé or a tracking sheet to document hours that correspond to the FRMCA work experience checklist. You must document at least 80 hours per year if hourly accumulation is in progress to maintain valid certification.
LEVELS OF LOUISIANA PROSTART PROGRAMS
There are three levels of ProStart programs within the state of Louisiana – curriculum-only schools, confirmed ProStart schools, and Premier ProStart schools.
Curriculum-Only Schools:
• Foundations of Restaurant Management and Culinary Arts (FRMCA), first or second edition, may be used in classrooms. However, the expectation is that the first edition should be phased out as soon as possible.
• Educators may register as FRMCA educators (if using FRMCA curriculum) but not as ProStart educators.
• Educators may administer FRMCA exams.
• Students are not eligible for Certificates of Achievement (COA).
• Educators are invited to ProStart professional development conferences at the discretion of the LRAEF Program Manager.
• Schools may promote NRAEF scholarships.
• Schools may become a curriculum-only school for a year as a trial before becoming a confirmed school.
• The school may have industry connections.
• The school is not eligible to compete at the Louisiana ProStart Student Invitational (LPSI) or the National ProStart Student Invitational (NPSI).
Confirmed ProStart Schools:
• Foundations of Restaurant Management and Culinary Arts (FRMCA), second edition, is used in the classroom.
• Educators register as ProStart educators or educator/proctors.
• Educators are approved by the LRAEF program manager as ProStart educators or instructor/proctors.
• Educators may administer FRMCA exams.
• Educators promote COAs to students.
• Educators may attend professional development conferences.
• Educators promote NRAEF scholarships to students.
• Educators participate in the NRAEF ProStart data collection system and, if asked, in surveys.
Participation in data collection is required for confirmed school status.
• The program connects with the industry through at least one of the following:
• Arranges for industry guest speakers and/or industry tours at least twice per year
• Recruits and works with an industry mentor for the entire class
• Works with an industry advisory board
• Competes in the state ProStart invitational
• Participates in LRA events when asked
• Represents ProStart at industry/community events.
Premier ProStart Schools have met all requirements of a Confirmed ProStart schools as well as awarded COAs and the following:
• Educators guide students in applying for and earning COAs.
• Educators submit student COA documents to the LRAEF program manager within five days of educator approval.
• The educator must attend state professional development conferences unless excused by the program manager.
• The program connects with the industry through at least two of the following:
• Arranges for industry guest speakers and/or industry tours at least twice per year
• Recruits and works with an industry mentor for the entire class
• Works with an industry advisory board
• Competes in the state ProStart invitational
• Participates in LRA events when asked
• Competes in the state ProStart invitational
• Participates in LRA events when asked
• Represents ProStart at industry/community events.
SUGGESTED EQUIPMENT LIST FOR PROSTART SCHOOLS
PROSTART AND JUMP START
Jump Start is Louisiana’s innovative career and technical education program (CTE). The ProStart program lies within the Hospitality and Tourism graduation pathway in the Louisiana Jump Start Pathway. Jump Start graduation pathways indicate how students can graduate with a Jump Start Career Diploma by taking courses and attaining industry credentials relevant to an industry sector. The Jump Start Graduation Pathway Review Panel collaborates with regional teams to ensure that course offerings in a path- way are relevant, that credentials are relevant and rigorous, and that sample schedules provide appropriate guidance to school counselors and educators.
You can find more about the Louisiana Department of Education pathways at https://www.louisianabelieves.com/courses/all-things-jump-start.
Two nationally recognized certifications are associated with ProStart:
• ProStart National Certificate of Achievement (COA)
• ServSafe Food Protection Manager
More information about both certifications and how they tie into Jump Start is found on pages 18 and 19 in the handbook.
Revised Accountability System:
Louisiana is raising the bar for academic achievement while elevating the value of career and technical education. The new accountability system recognizes the critical role of trades in the state’s economic future and encourages students to earn high-wage, high-demand credentials. It also promotes early preparation for both college and career pathways during high school. The new 100-point grading scale provides a clear and straightforward method for evaluating school performance, making it easier for parents, educators, and the public to understand school ratings. It places a strong emphasis on measuring students’ readiness for life after high school, whether they choose to enter the workforce or continue their education.ProStart falls under the Career Pathway where a graduate is prepared for employment with the foundational skills required for entry inro a career field. Emphasizing career readiness aligns educational outcomes with the evolving demands of the job market.
A Basic Bundle is a set of stackable, industry-based credentials designed to equip high school students with foundational technical skills that enhance their qualifications for entry-level employment. Each credential in the bundle contributes to a student’s overall qualifications, with a full bundle objectively demonstrating that the student has acquired a comprehensive and in-demand set of technical skills valued by employers. These skills align with the needs of industry sectors critical to Louisiana’s economic growth, as identified by the Louisiana Workforce Commission.
ProStart Basic Bundle + Internship
1. ProStart Certificate of Achievement (COA) (see p. 32 for more information)
2. ServSafe Food Protection Manager Certificate
3. 106.2 hours of a paid internship, which is included in the 400 original hours of the COA
ProStart Course Codes:
Internships are work-based activities where students work with an employer for a set period of time to learn about a particular occupation or industry. An internship agreement is set up prior to the experience and outlines the expected objectives to be met by the student. This must include financial compensation and incorporate both classroom instruction and on-the-job-training. The classroom instructor is assigned to monitor the on-the-job training. The employer will submit an evaluation of each student’s on-the-job performance for each grading period.
Career Accelerators are Basic Bundles + Internships. To count towards the revised grading scale, the following requirements must be met for the ProStart Basic Bundle + Internship:
• 106.2 hours out of the 400 hours required for the ProStart COA must meet the requirements for an internship as outlined by the LDOE
• The school will determine if the hours count
• The educator must check with employers and obtain paystubs for accountability
• The 106.2 hours must be a paid internship
Internship Course Codes:
Please note that this is the most up to date bulletin on Louisiana Believes. The state coordinator is now LRAEF program manager Mistica Maples-Adams, (504)636-6573, mmaples-adams@lra.org.
EDUCATOR PROFESSIONAL DEVELOPMENT
The LRAEF and NRAEF offer a few opportunities for professional development in culinary arts. As part of your school agreement, you are required to participate in at least one LRAEF professional development conference per school year unless excused by the LRAEF program manager.
NRAEF ProStart Professional Development
The National Restaurant Association has put together an innovative learning experience specifically designed for ProStart educators. This ProStart Professional Development program is offered in the summer and lasts three to four days. In 2023, the ProStart Professional Development series launched as a revamp to their previous Summer Institutes curriculum. The new model’s goal is to equip educators with tools to enhance the experience of their students, encouraging them to pursue restaurant and hospitality careers. The cost to attend these institutes can be completely free if you apply and receive a grant through the National Restaurant Association. The application typically opens in early January and closes in late January. The current cost is $750 for registration, plus hotel and airfare.
To find more information, visit https://chooserestaurants.org/programs/prostart/educators/prostartprofessional-development/.
LRAEF Educator Training
The LRAEF hosts several professional development opportunities throughout the state on relevant topics.
New Educator Training:
• Held annually to ensure that new Louisiana ProStart educators are appropriately onboarded
• Held during the summer as part of the Summer Training
Winter Training:
• One day training, typically held in between December and February
Summer Training:
• Several days long training, typically held in June
LRAEF SCHOOL SUPPORT FUND
The LRAEF School Support Fund (SSF) is administered by the LRAEF as a means of offering critical support to ProStart programs statewide. The Louisiana Restaurant Association Education Foundation’s School Sup- port Fund is open to approved ProStart Programs who have submitted their annual agreement. The typical award has ranged from $1000 to $2500 each cycle. The School Support Fund is designed to provide financial assistance to your ProStart program in the area(s) that you identify as greatest need. These funds are meant to provide essential items. Examples include prep tables, colanders, pans, scales, measuring equipment, chef coats, blenders, small wares, investments in kitchen improvements, Louisiana ProStart competition costs, industry-related field trips and virtual learning tools. Funds may only be spent in the specified areas to support the ProStart Program.
The LRAEF School Support Fund is made possible through the generous contributions from our ProStart partners, sponsors, and the members of the Louisiana Restaurant Association to help advance the Louisiana ProStart program directly in each school.
All programs awarded funding through the SSF are required to go through an established application and reporting process. Within the application, educators must identify the greatest area of need within their program. Throughout the year, schools are required to keep track of their spending and must use their grants for the program needs that were specified in the application process. Receipts are required at the end of the semester to facilitate the evaluation of the effectiveness of the awarded funds.
Applications are open in the Fall and in the Spring. Approved ProStart schools are allowed to apply for both cycles.
MENTORS / INDUSTRY PARTNERS
Having meaningful relationships with those working within the industry allows for you to have a more balanced and fruitful program. Those programs with mentors have been able to expose students to more types of cuisine and experiences than they would have otherwise. Schools with mentors also tend to do better at competition. It is recommended that you obtain a mentor. Likewise, industry interactions serve the same purpose and allow for students to experience more from the foodservice industry that goes beyond the scope of the curriculum. The LRAEF requires that approved ProStart schools submit a list of industry interactions for the Fall and Spring, with the expectation that you have, at the very least, one interaction per year.
Options on how to start:
• Check with your school board regarding board policies that may be in place when bringing mentors into the school.
• Reach out to the LRAEF program manager to get leads on potential mentors/ guest speakers.
• See if you can attend a local restaurant association or chef association meeting to network with indus try professionals. Be sure to have business cards and brochures on hand to give to potential contacts.
• Ask your principal, superintendent, or CTE coordinator for business contacts they may have in the f food industry. Also check with your local community college to see if they have any professors inter ested in being a mentor.
• Invite industry professionals in for an evening meeting and have students prepare food for the meet ing. Do a small presentation and have supplemental materials available to go to attendees. Be very clear about your expectations of time and frequency. Understand that being flexible and having the least amount of restrictions will bode well for you.
• Consider getting mentors in several different areas of expertise on board. For example, you could have mentors who are the following: chef, pastry chef, restaurant manager, food and beverage direc tor, human resources manager, and marketing specialist. The more diversity you have, the more out lets you will have for classroom experience and competition preparation.
SCHOOL-BASED ENTERPRISE AND FUNDRAISING
Restaurant simulations and catering opportunities are great ways to provide your students with a practical learning experience. This can be as simple or complicated as you desire. It could be a prix fixe meal or a limited menu, buffets, or plated service. You may decide to work with your school foodservice employees to help you buy items for your event. They can assist when buying in bulk if you do not have an account on your own.
Many schools use simulations as a whole class project. Some will have the year two students plan the menu and do the cooking in the kitchen, while the year one students perform the front-of-house duties. You can use class time to test recipes, do costing, create and layout a menu, practice cooking the dishes, and to go through table service techniques.
Any hours that students work in school-based enterprises would count towards the 400-work hour requirement for Certificates of Achievement. See page 36 for more information on how to become an instructor/ proctor.
SCHOLARSHIPS
There are several opportunities for Louisiana ProStart students to earn valuable scholarship dollars to help fund post-secondary educational opportunities. The purpose of the LRAEF Scholars program is to provide funds to advance the continuing post-secondary education of qualified individuals pursuing a career in the cu- linary and/or hospitality industry. Scholarship awards are merit-based and may vary based on available funds. The LRAEF reserves the right to make exceptions based on any applicant’s unique circumstances. Payments will be made directly to the educational institution after confirmation of the student’s full-time enrollment is re- ceived. Funds may be used for tuition, books, fees, room, and board. Funds are awarded for one school year cycle (fall – spring). Students must reapply each year to be considered for a scholarship in the next cycle.
Awards
Current awards are listed below. Applicants only need to submit one application for any of the scholarships based on eligibility criteria established by the LRAEF Scholars Committee.
• Raising Cane’s Chicken Fingers Scholars: The highest awards given, these $5,000 awards are given to four qualified Louisiana students who have demonstrated an extraordinary commitment to pursuing a career in the restaurant, foodservice, tourism, or hospitality industry. ProStart students who completed the Certificate of Achievement are given priority.
• Jim Funk Scholarship: The LRAEF’s prestigious award honoring the contributions of longtime LRA CEO Jim Funk, who founded the LRAEF. It is awarded to a top candidate each year.
• LRAEF Scholars: Awarded to qualified Louisiana students who intend to pursue a career in the restaurant, foodservice, tourism, or hospitality industry.
• Louisiana Seafood Scholarship: Established through a generous gift from the Louisiana Seafood Pro motion & Marketing Board, this $5,000 scholarship is awarded to a qualified applicant who expresses an interest in cultivating, protecting, and promoting Louisiana seafood.
• Master of Science in Hospitality and Tourism Management Scholarship: Established through a partnership with the Lester E. Kabacoff School of Hotel, Restaurant and Tourism Administration at the University of New Orleans, this up to $5,000 scholarship is awarded to qualified applicants pursuing a master’s of sci ence in hospitality and tourism management through the University of New Orleans.
Eligibility Criteria
Applicants must be accepted or currently enrolled in an accredited undergraduate (bachelor/associate) or the graduate degree program at UNO for at least two (2) consecutive semesters/terms reflecting a full school schedule (as defined by the school the student is attending). Courses of study can include but are not limited to culinary, hospitality & tourism, business, culinary/FACS teaching degree, or management programs to pursue a career in the restaurant, foodservice, tourism, or hospitality industry and teaching culinary education. Funds cannot be utilized for certificate programs. Applicants selected as scholarship
recipients must be full-time students. (Full-time: enrolled in at least 12 hours for undergraduates and 6 hours for graduate students or the equivalent defined by the school the student is attending.) The student must have currently attained and maintain a minimum GPA of 2.5 for undergraduates and a 3.0 for graduate students while participating in the LRAEF Scholars program throughout the school year.
Students must be a Louisiana high school graduate (or current LA high school senior) and/or a college student attending a Louisiana culinary or hospitality program. How to Apply
1. Completed Online Application (found at http://www.lra.org/scholarships.html)
2. Additional documents (sent to LRAEF@lra.org or uploaded in the application portal):
a. Two (s) Letter of Recommendation Forms: Letter of Recommendation Forms should be com pleted by a foodservice or hospitality employer (preferred) and an instructor the student has worked with during the past year. A form from an additional instructor or another type of employ er will be accepted if they have not worked with foodservice or hospitality employer; no family members are accepted for recommendations.
b. Current Transcript with grade information: Students will be required to send the completed school year transcripts after grades are posted. Transcripts must be official in a digital or paper format.
c. Copy of ProStart® Certificate of Achievement (if applicable): if the applicant is a current high school student planning to enroll as an incoming college freshman, he or she must be able to present the COA by their projected high school graduation date.
LOUISIANA PROSTART EDUCATOR OF EXCELLENCE
The Louisiana ProStart Educator of Excellence is chosen each spring. Each year a group of teachers is put forth for recommendation by the LRAEF and voted on by our board. When making recommendations, the LRAEF looks for those educators who have gone above and beyond. These are the educators who are taking every opportunity they can find for their students.
Louisiana winners are nominated for the National ProStart Educator of Excellence award, the James H. Maynard Teacher of the Year award, which comes with a $10,000 prize. Louisiana has had three James H. Maynard award winners, with the most recent being in 2023. In addition to being nominated for the national award, Louisiana ProStart Educators of Excellence receive an award and are taken on an all-expenses paid trip to the National ProStart Invitational (NPSI). Going to NPSI allows for educators to see what other states are doing and to be inspired for their own schools.
LOUISIANA PROSTART STUDENT OF THE YEAR
The LRAEF’s newest award, which was inaugurated in 2025, is the Louisiana ProStart Student of the Year award. The student chosen for this award each year exemplifies the best of all of Louisiana ProStart. Each program is allowed to nominate one student. The student must hold a ProStart GPA of 3.0 and a minimum overall GPA of 2.75. The student must be in ProStart 2 and working towards a Certificate of Achievement (see page 32).
To apply, students must submit an application that includes a 30 second – 1 minute video biography, their transcript, a letter of recommendation for their ProStart teacher, a letter of recommendation from their employer or mento, and an essay detailing why they believe they are the ideal candidate for the Louisiana ProStart Student of the Year.
The student chosen to be the Louisiana ProStart Student of the Year receives an award, state recognition, and a $2,500 scholarship.
Information on how to apply is sent out from the LRAEF program mentor in late Fall/ early Winter each year.
POST-SECONDARY PARTNERS/ ARTICULATED CREDIT AGREEMENTS
The ProStart program works with leading college and university restaurant and foodservice management programs across the country to create articulation agreements that provide benefits to students who earn the National ProStart Certificate of Achievement (COA). These top students have access to scholarship oppor- tunities, college credit, and other advantages that can make a college degree more affordable and faster to earn. More than 60 colleges and universities across the country are offering these scholarship or college-credit benefits to National ProStart Certificate of Achievement students. The National ProStart Collegiate Passport is designed to make students, parents, and counselors aware of these opportunities.
For more information on these schools and the benefits they are offering, please visit https://chooserestau- rants.org/programs/prostart/students/ to view and download the current passport. Louisiana schools in the current Passport are Delgado Community College, Louisiana Culinary Institute, Northwestern State University, the University of New Orleans, and the University of Holy Cross.
In Louisiana, we have some great post-secondary partners that offer exciting post-secondary degree programs in the culinary, hospitality, and management fields. Contact each of these schools for more information on the programs offered on their campuses. Post-secondary schools also make great partners for demos, guest speakers, field trips, and competition mentors. Some of these post-secondary programs also offer scholarships to ProStart students, and several schools have active articulated credit agreements for students earning the National ProStart Certificate of Achievement.
Louisiana Community and Technical College System Schools:
• Baton Rouge Community College, Baton Rouge
• Bossier Parish Community College, Bossier City
• Delgado Community College, New Orleans
• Northshore Technical Community College, Greensburg
• Northwest Louisiana Technical College, Shreveport
• Nunez Community College, Chalmette
• South Louisiana Community College, Lafayette
• SOWELA Technical Community College, Lake Charles
University of Louisiana System Schools:
• Grambling State University, Grambling
• Nicholls State University, Thibodaux
• Northwestern State University, Natchitoches
• University of Louisiana at Lafayette, Lafayette
• University of New Orleans, New Orleans
Louisiana State University System Schools:
• Louisiana State University, Baton Rouge
• LSU Alexandria, Alexandria
• LSU Eunice, Eunice
Private Schools:
• Dillard University, New Orleans
• Louisiana Culinary Institute, Baton Rouge
• University of Holy Cross, New Orleans
LOUISIANA PROSTART
INVITATIONAL (LPSI)
ProStart students with proven skills and a commitment to the industry are given the chance to showcase their abilities in the Louisiana Restaurant Association Education Foundation ProStart Invitational (LPSI). Teams of students representing their school’s ProStart program compete against one another in a two-day competition held every spring. Vigorous coursework and mentoring are key elements to success in LPSI. LPSI is composed of two distinct competitions in culinary and management. Teams participating in the culi- nary competition must demonstrate their creative abilities by designing a three-course gourmet menu and preparing it in only sixty minutes, much like Iron Chef. Teams must complete their meal using only two ta- bletop burners and with no access to electricity or running water. They are judged upon taste, organization, menu costing, knife skills, and proper sanitation methods. Individual competitions such as cake decorating and creating your best shrimp competition also occur. Student bootcamps, offering hands-on, targeted learning also happen during competition.
MARCH 19-20, 2025
Teams participating in the management competition demonstrate their knowledge of the restaurant and foodservice industry by developing a proposal for a restaurant concept, delivering a verbal presentation, and applying critical thinking skills to challenges managers face in day-to-day operations. Each team’s concept is presented to a panel of judges, much like Shark Tank. Teams are judged upon their concept as well as how well they can think on their feet to answer challenging real industry scenarios.
Each team’s performance is observed and rated by experts from leading colleges and the food service indus- try. First through fifth place winning teams from each of the two events are awarded medals and scholarship opportunities to pursue a career in the restaurant and foodservice industry.
For more information on LPSI, including the most current rules, please visit https://www.lra.org/educator-re- sources.html.
The following post-secondary schools generously offered scholarships to Louisiana ProStart Invitational winners in the 2025 competition:
• Auguste Escoffier School of Culinary Arts
• New Orleans Culinary and Hospitality Institute
• Culinary Institute of America
• Sullivan University
• Culinary Institute of Virginia
• University of New Orleans
• Delgado Community College
• John Folse Culinary Institute at Nicholls State University
• Louisiana Culinary Institute
• Mississippi University for Women
• New Orleans Culinary and Hospitality Institute
SERVING THE FUTURE
Serving the Future is the Louisiana Restaurant Association Education Foundation’s annual event honoring scholarship recipients and our annual partners who generously support the LRAEF’s mission. Students competing in LPSI are invited to attend as well. Meals are catered by different restaurants and allow them to showcase their creativity. The event concludes with live entertainment. Serving the Future funds our programs including School Sup- port, LRAEF scholars, educator development, and competition expenses to the National ProStart Invitational.
NATIONAL PROSTART
INVITATIONAL (NPSI)
Honoring the 2025 LRAEF Scholars and 2024 LRAEF Annual Partners
First place teams in culinary and management at the Louisiana ProStart Invitational are invited to compete in the National ProStart Invitational (NPSI). NPSI is the country’s premier secondary school competition focused on restaurant management and culinary arts. Annually, nearly 400 student competitors put their skills to the test in front of industry leaders, National Restaurant Association Education Foundation (NRAEF) trustees, state restaurant associations, family, and friends – all with hopes of earning coveted scholarships from the nation’s best culinary and restaurant management programs.
The top five teams from the culinary and management competitions are awarded generous educational scholar-ships to help further their careers in the restau- rant and foodservice industry. All competitors are encouraged to take full advantage of competing at NPSI by networking with other students and industry professionals in atten-dance.
Thanks to generous sponsorships from Tabasco and Zea Rotisserie & Bar, Louisiana teams are able to go to NPSI free of charge.
Louisiana teams have done well in management nationally, winning first in 2010 and 2025, second in 2002, third in 2012, and fifth in 2023. While culinary hasn’t placed nationally, Louisiana teams have represented well, with our highest placement was eighth in 2010.
FOUNDATIONS OF RESTAURANT MANAGEMENT AND CULINARY ARTS (FRMCA) OVERVIEW
Foundations of Restaurant Management and Culinary Arts (FRMCA) is an industry-driven curriculum that launches students into their restaurant and foodservice management careers. From culinary techniques to management skills, the comprehensive program gives students a foundation that will last a lifetime.
The textbooks provide:
• An insider’s look at working restaurants
• Exciting labs to practice student skills
• Critical thinking and problem solving
The curriculum blends front-of-the-house and back-of-the-house content in two textbooks. Starting with an overview of the industry, students will move into kitchen essentials – including equipment and culinary techniques – and management essentials like communication and customer service.
Students will spend time in the kitchen honing their abilities to cook restaurant quality meals and learning how to keep their guests coming back. They will be immersed in hot topics within the industry, such as sustainability and global cuisines. Just as important, they will be armed with the skills to find and keep a job within the restaurant industry.
For more information, visit https://textbooks.restaurant.org.
MYPROSTART
MyProstart (myprostart.chooserestaurants.org) is the portion of chooserestaurants.org that serves the three key stakeholders of ProStart – teachers, students, and state coordinators (the LRAEF program manager).
Students can take their online exams there, check their exam scores, log COA hours, and print certificates. Educators can manage exams (schedule, view, and download exam materials), view exam scores, manage student COAs, and access the resources in the Educator Hub. State coordinators access the resources in the Coordinator Hub and access student COA applications.
CERTIFICATE OF ACHIEVEMENT (COA)
The ProStart National Certificate of Achievement (COA) is a student’s passport to the future. Earning the COA can give students a leg up in their job searches and opens the door to collegiate opportunities. Numerous restaurant, foodservice, and hospitality programs offer benefits to ProStart graduates. These benefits include scholarships, class credits, and credit towards work experience requirements.
To earn the ProStart National COA, a student must pass the Foundations of Restaurant Management and Culinary Arts Level 1 and Level 2 exams, document 400 hours of work experience, and demonstrate proficiency on more than 50 workplace competencies. Work experience can come from paid jobs, schoolbased enter- prises, or relevant volunteer work.
COA Approval: Order of Events
1. Student and Educator must register on NRAEF website (chooserestaurants.org).
2. Student must pass level 1 and 2 FRMCA exams.
3. Student enters hours on website as he/she works after passing the level one exam, and it is linked to the account.
4. Student provides supporting documentation to Educator for review.
5. Educator reviews student documentation of work hours and checklist competencies.
6. Educator approves student’s account on website of hours and checklist competencies.
7. Educator is recommended to keep the original hours collected for at least 2 years on file.
8. Educator sends supporting documentation to LRAEF program manager as per directions below.
After you have collected ALL paperwork for each student, please follow the next steps to ensure that the paperwork is submitted properly.
Scan each students’ paperwork in the following order to mmaples-adams@lra.org. If possible, name each student’s file with last name and school (Adams_ProStartville). One file per student. Please do not group multiple students in one file when submitting, as it makes it difficult to locate a student when there are multiple applications coming in at once. Please review the directions for each of these forms.
• Step 1: Student Work Verification form.
• Step 2: Student Work Experience Checklist (must reflect hours)
• Step 3: Total Hours Approved for COA with proof of hours attached (W-2, work stub, or letter on school letterhead attesting that the student worked the hours).
(Educators will keep the original documentation of hours for at least 2 years on file.)
An explanation of the 400-hour work experience requirement is found on the next page. For examples of completed paperwork for each of the COA steps, please see pages 58-66 in the Appendix. Blank forms will be sent out each Spring.
SERVSAFE
ServSafe is often taught in conjunction with ProStart, and it is another certification opportunity to offer your students. The ServSafe Food Protection Manager certification is a requirement to achieving basic in the Jump Start Hospitality and Tourism graduation pathway. It is also part of the ProStart Basic Bundle + Internship. One way to offer it would be offering “ServSafe Fri- days” where you cover one chapter each week and then offer to test at the end of ten weeks. ServSafe should not be used in place of ProStart, but it is a great supplement.
As an educator, you need to hold a current ServSafe Manager certification as well as an instructor’s license and proctor’s license. You will need to obtain your instructor’s license and your proctor’s license from the ServSafe website: https://servsafe.com. See pages 37-40 for more information on how to become an instructor/proctor. The Manager certification can be obtained online at https://servsafe.com or by scheduling a class. To schedule a class, visit https://www.lra.org/servsafe-foodservice-manager.html.
ServSafe learning activities
• Chapter readings and corresponding study guides
• PowerPoint lectures for each chapter (free download from ServSafe website)
• Chapter quizzes (free download from ServSafe website)
• ServSafe videos (6 total, available for purchase)
• 80 question diagnostic test (free download from ServSafe website)
• 40 question practice test (free download from ServSafe website)
ServSafe Manager
This training provides an in-depth knowledge of food safety regulations. Students completing this course can sit for the ServSafe Manager Certification exam. This certification requires a 75% passing rate, and the certification is good for 5 years from the date of exam. To offer this industry recognized certification on site, the facility would need to have a registered ServSafe Instructor and Proctor.
Training materials needed: to prepare for the exam, students will need a ServSafe Manager book and an answer sheet. The exam must be ordered by a registered proctor. ServSafe products can be ordered online at https://servsafe.com.
Instructional Delivery
Since teaching ServSafe is not a required component of ProStart, how you offer it to your students will be based on how it fits into your schedule. Options could include:
• Every Friday for one semester
• A separate summer course
• Two full weeks at the beginning of the semester
• Online
Materials to purchase from ServSafe
• ServSafe textbooks – 1 per student: you can choose to use the “managers” text or the “coursebook” text
• ServSafe videos
• Online exam vouchers – 1 per student
How to Teach ServSafe with FRMCA
Unit two of the second edition Foundations level one textbook fits neatly with the ServSafe Food Handler and ServSafe Manager objectives.
Foundations of Restaurant Management and Culinary Arts, 2nd Edition
Level one, unit two
Chapter 6: Introduction to Food Safety
ServSafe Food Handler Guide, 6th Edition
ServSafe Coursebook, 8th Edition
Chapter 7: Hygiene and Cleanliness
Chapter 8: The Safe Flow of Food
Chapter 9: Risk Management
Chapter 10: Workplace Safety
Chapter 1
Chapter 3
Chapter 4
Chapter 2
Chapter 5
Chapter 4
Chapter 5
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 12
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Chapter 13 Procedures
Administering the exam
• Pick a day and time that allows students 2 hours of uninterrupted silence.
• Make sure all students will have access to a computer during your scheduled exam time.
• Before the day of the exam, have students go to www.servsafe.com and set up their free accounts. Setting this up ahead of time will allow the test day to run more smoothly. If students already have an account with chooserestaurants, they should use that account.
• On the ServSafe website, log in to your educator’s account.
• “Schedule the Exam” and choose the online version.
• You may offer the traditional exam with paper and pencil instead of online, but it will take up to two weeks forstudents to find out their scores. When they take the exam online, they will get their scores immediately.
• After the exam is scheduled, print the exam access code that is provided for you and print the “Exam Administration Handbook.” The handbook will provide more details on exactly what you need to say as you are proctoring the exam for your students.
The ServSafe website offers two options that apply to high school students: either a “Food Handler” card or a “ServSafe Manager’s License.” The Manager’s license satisfies a basic diploma, and the Food Handler satisfies an emerging Jump Start diploma. See pages 15-17 for more information on Jump Start.
Understanding the Difference Between Manager and Handler
• Handler is cheaper, quicker to teach, and student friendly. The test is shorter and easier to comprehend, and you can grade it at your desk before sending in to ServSafe to be officially graded. The course can be done complete-ly online as a self-paced class. The downfall is that it gives less points for the school, and some post-secondary schools will not apply the certificate as an incoming credit.
• Manager is a 5-year certification that is a more challenging exam, worth more points for the school, and will count towards post-secondary credits. The downfall is that it is a longer test, and it focuses more on critical thinking, has a higher reading level, and is a harder test overall.
Options for school testing
1. Test Handler in prerequisites such as FACS/Food Science/ Food and Nutri tion before entering ProStart, so the students do not have to focus on ServSafe while in ProStart. (They will focus more on completing the pro gram, as opposed to just testing.)
2. Test Handler in ProStart Level I as a baseline at the beginning of the school year. Then test Manager in ProStart II.
3. Test Manager first in ProStart I; if a stu dent fails, he/she will take Handler as a backup for the graduation requirement.
4. You may test all students in Handler. If they are considering culinary in post-secondary, or need a challenge, use Manager.
We saw a drastic improvement in passing rates when Handler was introduced first. Doing this creates a back-up if the student cannot pass Manager. It just depends on the student’s abilities and involvement. Some schools test Manager over Handler because they know the students are capable of passing.
PRE-APPRENTICESHIP AND PROSTART
In an effort to increase the pipeline of qualified employees into the foodservice industry, pre-apprenticeship gives ProStart students an opportunity of formal training with local employers.
There are two tracks: line cook and restaurant manager. The apprenticeship is competency based, not time based.
The line cook apprentice must show competency in the following six domains to complete the apprenticeship:
• Understanding the cook role and an introduction to service and hospitality: knowledge of basic staff roles and basic responsibilities in the back and front of the house, understand the impor tance of providing high quality service
• Basic food handler food safety and sanitation and abiding by general safety practices: display knowledge of the critical importance of general safety and the necessary steps to ensure food safety in a Restaurant or foodservice occupation
• Receiving and storing food and non-food items: identify the requirements for receiving and stor ing food and non-food items
• Preparing to work/ mise en place: describe the effective use of pre-prep activities
• Preparing meals: identify the basic preparing, cooking techniques, production, and presentation methods used to prepare meals
• Closing the workstation: understand how to close the workstation
The restaurant manager apprentice will go through three levels and must show competency in each level’s related domains to complete the apprenticeship. The levels are as follows: level one – certified restaurant professional, level two – certified restaurant supervisor, and level three – certified restaurant manager. The domains for each follow.
Level one – certified restaurant professional domains:
• Front of the house knowledge/ service culture: knowledge of front of the house activities and positions in a restaurant and various aspects of quality service
• Back of the house/ restaurant kitchen knowledge: knowledge of back of the house activities and posi tions in a restaurant and various aspects of food service
• Product quality and cost control: providing the highest quality products and services while controlling costs
• Branding and marketing: providing internal and external customers with a clear understanding of the goods and services offered by the operation
• Food safety and sanitation: displaying knowledge of the critical importance of food safety and the nec essary steps to ensure food safety in a restaurant or foodservice operation
Level two – certified restaurant supervisor domains:
• Fundamentals of managing daily restaurant operations: working shifts standards, service recovery, the importance of work schedules, marketing a positive customer experience, and salesmanship
• Fundamentals of restaurant leadership: dynamics of leadership, professional development, effective communication, and teamwork
• Monitoring and controlling resources: understanding cost control, protecting revenue, purchase quanti ties, and the ordering process
• Managing safety and regulations: maintain a lawful, safe, and healthy workplace
• Food safety management: implement essential food safety practices and create a culture of food safety
Level three – certified restaurant manager domains:
• Financial management: accounting and finance basics, profitability, understanding profit and loss, forecasting and budgeting, and assessing performance
• Purchasing and cost control: introduction to purchasing and vendor selection, ordering, pricing
• Staffing: staffing, training, managing performance, retention, and termination procedures
• Leadership strategy: managing meetings, time management, and planning
• Managing safety and regulations: ensuring a lawful workplace
• Restaurant marketing: understanding the fundamentals of restaurant marketing
Pre-Apprenticeship
Pre-apprenticeship provides ProStart students with an opportunity to explore restaurant career pathways, connect with apprenticeship employers, and potentially receive financial support for work-related expenses like knife sets and uniforms. An established best practice in workforce development, apprenticeship offers an “earn while you learn” experience with an employer that is strongly committed to training and development.
APPRENTICESHIP AND FAST FORWARD
The Louisiana Board of Regents and Board of Elementary and Secondary Education have a joint goal that beginning with the freshman class of 2025, all Louisiana public high school graduates will complete high school with college credit (academic and/or career-technical), a postsecondary credential or value, or both.
The Fast Forward Program will prepare students for current and emerging professions that expose students to high-skill, high-wage, and in-demand occupations.
Registered Apprenticeship is an approved Fast Forward High-Demand Apprenticeship Pathway. In this pathway, students spend grades 9 and 10 on the high school campus earning required diploma coursework. During grades 11 and 12, the majority of time will be spent in a state approved pre-apprenticeship/ apprenticeship earning the 9 courses required to earn a Jump Start TOPS Tech Career Diploma in addition to finishing the required coursework and electives to complete a full pre-apprenticeship/apprenticeship experience.
Under the Jump Start 2.0 Youth Restaurant Apprenticeship, for which the Louisiana Restaurant Association and the National Restaurant Association are partners, students would begin ProStart earlier so that their senior year is dedicated towards their apprenticeship. Our apprenticeship remains approved under the new accountability program. See below for more information.
For more information, please visit https://louisianabelives.com/courses/fast-forward.
ONLINE RESOURCES
• LRAEF: https://www.lra.org/education
• LRAEF Educator resources: https://www.lra.org/educator-resources
• LRAEF ProStart: https://www.lra.org/prostart
• LRAEF RYRA Apprenticeship: https://www.lra.org/apprenticeship
• LRAEF Scholarships: https://www.lra.org/scholarships
• LRA ServSafe Food Handler: https://www.lra.org/servsafefoodhandler
• LRA ServSafe Food Service Manager: https://www.lra.org/servsafe-manager
• ServSafe: https://www.servsafe.com/
• NRAEF: https://chooserestaurants.org/
• South Carolina’s ProStart page, which gives great general information: http://www.goprostart.com/
• Utah Education Network, has ProStart resources and lesson plans: https://www.uen.org/ (search for ProStart)
• Jump Start: https://www.louisianabelieves.com/courses/all-things-jump-start
• FRMCA: https://textbooks.restaurant.org
• Florida’s ProStart page, which includes numerous videos: https://frla.org/online-resources-for-pros tart-servsafe/
PROSTART TIMELINE
August
• LRA Expo
• ProStart calendar released
• Student waivers sent out
• School program agreements sent out
• School profile sent out
September
• Student waivers due to LRAEF
• School program agreements due to LRAEF
• School profile due
• Fall School Support Fund (SSF) opens
• Register on chooserestaurants.org
• National ProStart database opens*
October
• Fall SSF applications due
November
• Louisiana ProStart Invitational (LPSI) rules released
• Spring School Support fund opens
• Scholarships open
• Winter training registration opens
• National ProStart database due
December
• LPSI registration opens
January
• Fall industry interactions due
• Spring SSF applications due
• Scholarship applications due
• Winter training registration closes
• LPSI registration closes
February
• Winter training*
March
• LPSI culinary menus and packets due
• LPSI management proposals due
• LPSI*
• Serving the Future
April
• Suggested deadline to administer Foundations and ServSafe exams
• Summer training registration opens
May
• NPSI*
• Spring industry interactions due
• COA applications due
• SSF end of year reports due
• Summer training registration opens
• Summer training registration closes
June/ July
• Summer training registration closes
• Louisiana ProStart summer training
• NRAEF summer institutes
*These events may be earlier or later each year. For example, Mardi Gras, Easter, and NPSI determine when LPSI and Winter Training are held.
LOUISIANA PROSTART ® PROGRAMS
ProStart® is a nationwide, high school program that unites the classroom and industry to develop the best and brightest talent into tomorrow’s restaurant and foodservice leaders. This industry-driven curriculum teaches culinary techniques and management skills that will last a lifetime.
EDUCATOR DIRECTORY
APPENDIX
