Culinary in the Classroom

Teacher Resources

Curious about ProStart? Wondering how to get started at your school? Created by current ProStart teachers and the ProStart Coordinator, the Wisconsin ProStart Teacher’s Handbook covers many aspects of the ProStart program, from implementation to SLOs, recipes, sample syllabi, and so much more. Available as a hard copy or a pdf, contact our ProStart Coordinator to get yours and get started today!

Alex Vernon


Alex Vernon | ProStart Coordinator


ProStart Mentor


2021 ProStart Teacher Training information will be released soon. Be sure to check back for more details!





Culver's Foundation


Wisconsin Beef Council



National Level Continued Education

The National Restaurant Association Educational Foundation offers week-long Summer Institutes at post-secondary institutions throughout the country. There are four levels of trainings, during which participants: 

  • Earn restaurant/foodservice educator certification
  • Learn from faculty composed of nationally recognized content experts
  • Network among peers
  • Tour restaurant and foodservice facilities
  • Receive classroom materials

More information, including dates, locations, and scholarship information, can be found at

ProStart Mentor

National Certificate of Achievement

The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate awarded to students who have passed the national exams and have completed mentored work experience. 

Industry Knowledge
Earning the COA demonstrates a commitment to and knowledge of the industry. Employers can be assured that ProStart graduates are better prepared for work in restaurant operations.

Financial Support
ProStart graduates earn special benefits like transfer credits at many colleges and universities in Wisconsin and nationwide, saving money on college tuition. And, exclusive scholarships are available to ProStart alumni who earn their COA. 

COA Student Responsibilities

  • Register on the ProStart website
    • Use your legal name each time you access
    • Exams and work experience hours are tracked online
  • Pass the Foundations of Restaurant Management and Culinary Arts Level 1 and Level 2 exams
  • Work and document at least 400 hours in the foodservice industry
    • Up to 200 hours may be earned through in-school work (catering, school foodservice, school-based enterprise, etc.)
    • Competition practices or workshops do not count toward required hours
  • Demonstrate proficiency on over 50 workplace competencies

COA Teacher Responsibilities
Teachers must be registered as a ProStart Educator on the ProStart website. Teachers may search for any student at their school to see a student’s COA application status once the student has completed at least one exam.

  • Administer student exams
  • Examine and confirm work experience documentation
  • Examine and confirm the completed Student Work Experience Checklist to make sure 52 of 75 competencies were reached

After student submits all online COA information, mail all documentation to Alex Vernon, Wisconsin’s ProStart Coordinator at: 2801 Fish Hatchery Road • Madison, WI 53713

College Professor

Transfer Credit Opportunities

Once students have earned the COA, they are eligible for college credits at many post-secondary institutions both state and nationwide. Current Wisconsin COA credit offerings are:

Blackhawk Technical College  
Culinary Arts Program  
     Sanitation Management, 316 – 120*
     *with valid ServSafe certificate
1 Credit
     Food Service Quantities and Measures, 316 – 104 1 Credit
Fox Valley Technical College  
Culinary Arts Program or Hotel and Restaurant Management Program  
     Introduction to Hospitality, 109 – 152 3 Credits
     Sanitation for Food Service Operations, 316 – 101*
     *if ServSafe certified within 3 years
1 Credit
     Introduction to Food Production, 316 – 118 3 Credits
Gateway Technical College  
Culinary Arts Program  
     Culinary Skills 1, 316-131 4 Credits
     Sanitation and Hygiene, 316-170 1 Credit
Madison College  
Culinary Arts and Hospitality Management Program  
     Exploring Hospitality, 10-109-101 3 Credits
     Principles of Sanitation, 10-316-101 1 Credit
     Food Theory. 10-316-106  2 Credits
     Professional Cooking I, 10-316-111 4 Credits
     Internship, 10-316-194 2 Credits
Nicolet Area Technical College  
Culinary Arts  
     Internship, 10-316-190 2 Credits
     Safety and Sanitation, 10-316-121 2 Credits
Northeast Wisconsin Technical College  
Culinary Specialist, Hospitality Management or Business Management – Hotel and Restaurant Program  
     Restaurant Management, 10-109-168 3 Credits
     Food Sanitation, 10-316-118
     *with valid ServSafe certificate
1 Credit
University of Wisconsin – Stout  
Hospitality Leadership Program  
     Introduction to Hospitality HT-100 2 Credits
     Principles of Foodservice Operation HT-121 3 Credits
     Institutional Food Purchasing HT-150 2 Credits
     Hospitality Elections HT-XXX 3 Credits

Many more articulation agreements are currently being updated so check back at this page for more articulation agreements in the future!

Check out the National Collegiate ProStart Passport for a list of credits offered at schools around the country. 

Please contact ProStart Coordinator Alex Vernon at with any questions.