Future chefs from Boone Career & Technical Center, Fayette Plateau Vocational-Technical Center, Greenbrier East High School, Marion County Technical Center, Mason County Career Center, Putnam Career and Technical Center, St. Albans High School, United Technical Center, Webster County High School, and Wheeling Park High School will showcase their culinary talents and foodservice management at the resort and compete for the scholarships from several post-secondary schools including Johnson & Wales University and the Culinary Institute of America. The first place team in the culinary event will represent West Virginia at the National Competition in Orlando, Florida in late April.
“The Hospitality Cup is always such a privilege in which these students compete,” said State Schools Superintendent David Stewart. “ProStart® students have the opportunity to work in one of the finest culinary environments in the country and will have the opportunity to enhance their skills at one of the two finer culinary institutions in nation.”
The annual ProStartâ Hospitality Cup competition, conducted by the West Virginia Office of Hospitality Education and Training (WV HEAT), is broken into two segments: culinary and management. Teams participating in the culinary competition will demonstrate their creative abilities through the preparation of a meal consisting of a starter, entrée and dessert. Teams participating in the management competition will demonstrate their knowledge of the restaurant and foodservice industry by competing in a case study, where students are tested on their communication skills and ability to apply their knowledge of the industry to practical situations and a question-and-answer “game show”-style event.
The ProStart program, administered in West Virginia by the National Restaurant Association Educational Foundation (NRAEF) and the West Virginia Department of Education’s (WVDE) WV HEAT, is a two-year curriculum designed to teach high school students the management skills needed for a career in the restaurant and foodservice industry. Students also have the opportunity to participate in paid internships where industry managers mentor them. When students meet academic standards, complete a checklist of competencies and participate in at least 400 hours of a mentored work experience, they are awarded the ProStart National Certificate of Achievement that signifies they are well qualified to enter the industry workforce. Currently, 42 ProStart programs operate in West Virginia with an enrollment of more than 1,200 high school students per year.
To learn more about the 2005 Hospitality Cup Competition, WV HEAT or the ProStart program, please contact Greg Atkinson, Director/Lead Coordinator for the WVDE Office of Hospitality and Education Training, at 304-558-3896 or visit www.wvheat.org.