What is ProStart?

Nevada ProStart is a two-year, industry-driven culinary and restaurant management program that gives high school students real-world experience, professional skills, and a clear path into the hospitality industry.

But more than that -- it is where students find out if they actually belong in it.

Through classroom instruction, hands-on training, and mentored work experience, students do not just learn concepts. They step into the reality of the work: teamwork, pressure, standards, and execution.

ProStart is more than a class -- it is a career pathway built to reflect the real industry. Students complete:

• 350+ hours of classroom and lab-based instruction
• 400 hours of mentored industry experience
• Two national certification exams

Upon completion, they earn the ProStart National Certificate of Achievement -- an industry-recognized credential that signals they are not starting from zero.

What Students Learn

Students build a foundation in both culinary and restaurant management, including:

• Culinary techniques and kitchen operations
• Baking and pastry fundamentals
• Food safety and sanitation
• Menu development and costing
• Restaurant operations and management

But beyond that, they learn how to function in a professional environment -- how to communicate, adapt, and take ownership of their work.

Real-World Experience

ProStart is designed to feel real because it is. Students:

• Work in kitchens, not just classrooms
• Learn from chefs, operators, and industry mentors
• Gain experience through jobs and internships
• Step into environments where standards actually matter

For many students, it is the first time something clicks.

Teacher Professional Development

Strong programs start with strong educators. Nevada ProStart supports teachers with ongoing professional development designed to keep classrooms aligned with the realities of today's hospitality industry.

Educators gain access to:

• Industry-led training and workshops
• Curriculum support and teaching resources
• Certification guidance and continuing education
• A statewide network of ProStart instructors

For many teachers, ProStart becomes more than a curriculum -- it becomes a community of professionals committed to raising the standard of hospitality education.

Industry Mentorship

ProStart works because the industry shows up. Mentorship is where the program comes to life -- when students move beyond the classroom and start learning directly from the people doing the work every day.

Industry professionals can get involved by:

• Visiting classrooms for demos and guest instruction
• Mentoring students and advising educators
• Coaching competition teams
• Offering internships or job opportunities

For students, these moments are often the turning point -- where the industry stops feeling distant and starts feeling real.

Where Students Go Next

ProStart students graduate with direction and options. They go on to:

• Culinary and hospitality degree programs
• Entry-level and management-track positions
• Apprenticeships and training programs

Some discover exactly what they want to do. Others discover what they do not. Both are valuable -- and both move them forward.

Career Pathways

Through the National Restaurant Association Educational Foundation's Restaurants Work initiative, students can explore real career paths across the industry:

• Culinary and kitchen operations
• Restaurant and hospitality management
• Baking and pastry
• Food and beverage service
• Supply chain and support roles

Each pathway outlines potential roles, required skills, and opportunities for advancement.