Industry Education Through a Screen in the New Year
The Michigan ProStart Invitational is going Virtual for 2021
The Michigan ProStart Virtual Competition will be hosted online the week of March 22 to provide a version of the competition to students dedicated to developing their skills in the hospitality industry. Interested viewers can watch the future of the industry demonstrating their knowledge online at mrlaef.org.
The Michigan ProStart Virtual Competition will be hosted online the week of March 22 to provide a version of the competition to students dedicated to developing their skills in the hospitality industry. Interested viewers can watch the future of the industry demonstrating their knowledge online at mrlaef.org.
Culinary
Teams demonstrate their culinary knowledge, skills, and creative abilities during the competition through the demonstration of curriculum proficiencies and the preparation of a unique entrée or dessert. Performance during the culinary event is observed and rated by judges from the foodservice industry and post-secondary schools. Teams demonstrate their ability to work together while creating and presenting their selected dish while utilizing a provided market basket.
Knife Skills
Participants will select four professional knife cuts to demonstrate to the panel of judges. Learning how to hold and use a knife correctly will not only help young chefs work more safely, but also increase efficiency in the kitchen. If safety and speed were not enough incentive, good knife skills also allow consistent textures and uniform cooking.
Teams demonstrate their culinary knowledge, skills, and creative abilities during the competition through the demonstration of curriculum proficiencies and the preparation of a unique entrée or dessert. Performance during the culinary event is observed and rated by judges from the foodservice industry and post-secondary schools. Teams demonstrate their ability to work together while creating and presenting their selected dish while utilizing a provided market basket.
Knife Skills
Participants will select four professional knife cuts to demonstrate to the panel of judges. Learning how to hold and use a knife correctly will not only help young chefs work more safely, but also increase efficiency in the kitchen. If safety and speed were not enough incentive, good knife skills also allow consistent textures and uniform cooking.
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Management
Participating teams will demonstrate their knowledge of the restaurant and foodservice industry by developing a new restaurant concept and presenting it to a panel of judges at a simulated business exposition. The teams will also submit an electronic proposal for review and will present their concepts to judges through a verbal presentation. The competition is designed to provide students with the opportunity to present their restaurant concept to judges as though seeking investors who can bring the concept to life. |
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Nutrition
Diet is a critical component of a healthy lifestyle. There is an increasing demand for healthy “kids’ choices” on restaurant menus. Teams must demonstrate a basic understanding of nutrition and the ability to build flavor without adding unnecessary salt and fat to foods. Teams must develop two kid-friendly menu choices that embody the foundation of good health practices as required in the Foundations of Restaurant Management and Culinary Arts textbook. |
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Tabletop Design
This competition has four main components: development of a menu, development of a table setting, verbal presentation of the table, and critical thinking regarding their table. Successful teams will design a table that meets the needs of the guests based on the provided 2021 scenario and be able to sell the menu and table setting to the panel of judges.
This competition has four main components: development of a menu, development of a table setting, verbal presentation of the table, and critical thinking regarding their table. Successful teams will design a table that meets the needs of the guests based on the provided 2021 scenario and be able to sell the menu and table setting to the panel of judges.
If you, or your staff, is interested in participating as a judge, please contact Jake Osburn at [email protected] or 800-968-9668.
Hospitality & Tourism Management Program Coming to Michigan Classrooms
The MRLA Educational Foundation was awarded a grant in partnership with Saginaw ISD from the Michigan Department of Education, Office of Career and Technical Education. It is through this grant that the MRLAEF will establish a clear career pathway for high school students to prepare for a career in the hotels and tourism destinations while expanding the knowledge of the hospitality industry.
The pathway will include college credit and access to the American Hotel & Lodging Association Educational Foundation, Hotel Manger Apprentice Program. More information on how to participate in this new program will be announced later in the year in preparation for instruction beginning statewide in Fall 2021.
For more information on the HTM program, or ways you can support local programs contact Amanda Smith at [email protected] or 517-377-3927.
