• This national credentialing and fundamental food service course allows students to master kitchen basics, such as foodservice equipment, nutrition, breakfast foods, salads and garnishes, and fruits and vegetables. A heavy emphasis is placed on safety and sanitation, including preparing and serving safe food and preventing accidents and injuries. Explore successful customer relations and working with people, business math, and controlling foodservice cost. A required, onecredit paid or unpaid 200-hour internship will count toward the National ProStart Certificate of Achievement at the conclusion of ProStart II.