| Bonney Lake High School culinary team second in state
Bonney Lake High School's Culinary Team joined the other Washington state high school culinary students in competition at the 2008 Boyd Coffee ProStart Invitational on March 7-8, 2008. Student teams participated in one or more of several culinary competitions, including knife skills, cooking - where they will prepare meals on just two portable butane burners - restaurant operations and industry knowledge.
The cooking team of Nick O'Farrell, Andrea Fernandez, Joe Leising, Erika Lagerstead and alternate Jamie Jones earned second place in state and a total of $7,250 in scholarships from three culinary colleges, including $6000 from the Culinary Institute of America.
The restaurant management team of Brianna Emmett, Megan Waldron, Sharlyssa Layaoen, Jaymie Seger and alternate Paule Brown also competed.
The Boyd Coffee ProStart Invitational is part of a two-year program aimed at helping high school students launch successful careers in one of Washington's leading industries. The ProStart program, which was created by the National Restaurant Association, is managed locally by the WRA Education Foundation in partnership with the Office of the Superintendent of Public Instruction. The program operates in 50 schools throughout the state, including Bonney Lake High School.
Bonney Lake High School Culinary Arts is aligned with the ProStart® program, created and sponsored by the National Restaurant Association. This two-year high school program prepares students for careers in the food service industry through academic and workplace experiences. Students receive classroom training and enter into apprenticeships with industry professionals while building relationships with potential employers. The ProStart® program is designed to give high school juniors and seniors work experience combined with a practical curriculum that imparts real-world skills and food service concepts.
Students in the BHS Culinary Arts program will have the opportunity to learn skills in the culinary arts area in our state-of-the-art instructional kitchen. The program introduces basic skills in our foods courses and then progresses on to Food Preparation and Culinary Arts for more advanced work. Students will also learn food service concepts such as customer relations, accounting, food cost controls and marketing.
The restaurant and food services industry is the nation’s largest private sector employer. The National Restaurant Association has awarded millions in scholarships to ProStart® students. Students participate in competitions at the local, national and international level. Universities across the nation also offer scholarships to ProStart® students. The ProStart® curriculum is relevant to a student’s future, whether they are going on to postsecondary or directly into the workforce.
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