ProStart 2005

The 2005 ProStart students competed at the first-ever Iowa ProStart Student Invitational in Cedar Falls. They worked hard and brought home two first place trophies. One in culinary and one in the knowledge bowl. In culinary they demonstrated their creative abilities through the preparation of a meal consisting of a starter, entree, and dessert. They only have 2 butane burners and 2-10' tables and 1 hour to prepare it. The second trophy was for the management competition, in a case study, where they communicate skills and ability to apply their knowledge of the industry to a practical situation, plus there is a question-and-answer "game show"style event. The State wins qualify the students to compete at the National ProStart Invitational in Orlando, Florida. Winning teams are awarded significant scholarships to pursue post-secondary education in the foodservice industry. The winning menu was: Squash Bloom, Gournay Cheese and Butter Bibb Salad with Blackberry Vinaigrette; Wild Mushroom-Sundried Tomato Stuffed Breast of Duck; Rice and Potato Croquette; Dragon Carrots with White and Green Asparagus; and Apple Fritter Napoleon.

National competition in Florida was quite a learning experience for the 8 students that I took to the competition. We did not finish in the top 3 places. But felt like we did our best. The culinary and knowledge teams should be very proud of themselves. A big thanks goes out to Stampede Meats, Inc. and Bill Asleson (a Central graduate) for their generous donation. They purchased new chef's coats for us plus money for our expenses. We also need to thank Pepsi, Reinhart foodservice, and Hy-Vee for their donations for our Spaghetti dinner we prepared for the faculty.


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BACK TO DEPARTMENTS Family and Consumer Science Homepage Teachers Course Descriptions ProStart Child Development		ProStart 2005 The 2005 ProStart students competed at the first-ever Iowa ProStart Student Invitational in Cedar Falls. They worked hard and brought home two first place trophies. One in culinary and one in the knowledge bowl. In culinary they demonstrated their creative abilities through the preparation of a meal consisting of a starter, entree, and dessert. They only have 2 butane burners and 2-10' tables and 1 hour to prepare it. The second trophy was for the management competition, in a case study, where they communicate skills and ability to apply their knowledge of the industry to a practical situation, plus there is a question-and-answer "game show"style event. The State wins qualify the students to compete at the National ProStart Invitational in Orlando, Florida. Winning teams are awarded significant scholarships to pursue post-secondary education in the foodservice industry. The winning menu was: Squash Bloom, Gournay Cheese and Butter Bibb Salad with Blackberry Vinaigrette; Wild Mushroom-Sundried Tomato Stuffed Breast of Duck; Rice and Potato Croquette; Dragon Carrots with White and Green Asparagus; and Apple Fritter Napoleon. National competition in Florida was quite a learning experience for the 8 students that I took to the competition. We did not finish in the top 3 places. But felt like we did our best. The culinary and knowledge teams should be very proud of themselves. A big thanks goes out to Stampede Meats, Inc. and Bill Asleson (a Central graduate) for their generous donation. They purchased new chef's coats for us plus money for our expenses. We also need to thank Pepsi, Reinhart foodservice, and Hy-Vee for their donations for our Spaghetti dinner we prepared for the faculty. National Competition State Competition
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ProStart 2005

National Competition

State Competition