Culinary arts and family and consumer science teachers from Alabama,
California, Delaware, Georgia, Illinois, Louisiana, Maryland, Minnesota, Montana, New Mexico, Mississippi, Ohio, and Ontario,
Canada, participated in the ProStart Summer Institute, Level I certification program at the IUP Academy of Culinary Arts June 22 through June 27, 2014.
Does veal saltimbocca, poached sole duglere,
chicken provencal, chicken paillard with orange gastrique, and grilled
York steaks with balsamic reduction sound tasty?
Faculty member Chef
Albert Wutsch taught a curriculum in the National Restaurant Association-sponsored ProStart Summer Institute that covered these dishes as well as
stocks, soups, and sauces (including derivative
sauces such as bearnasie into Choron,
Foyot, and Rachael). The class also reviewed knife cuts, basic cooking concepts, methods and techniques, yields, ratios, and mise en
A field trip to Stello Foods, a manufacturing and packing facility for special food products, and a stop at Punxsutawney Phil’s home turf, Gobblers Knob, added a little fun to the intense week of food-focused instruction.
Completion of the Level I workshop qualified the participants for continuing education credits and provided them with a wealth of information and new techniques to take back
to the classroom and convey to their high school students.
2014 is the third consecutive year that the Academy of Culinary Arts has been selected
to host and teach the teacher training class developed
by the National Restaurant Association Educational Foundation.
IUP is a proud to support the ProStart program. In addition to hosting the Summer Institutes, IUP offers scholarships to ProStart student competitors and judges culinary competition at the state and national levels. Read more about IUP and ProStart.
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