Students study advanced skills in the hospitality industry, including tourism and the retail industry, the history of foodservice and the lodging industry. Advanced food service skills include potatoes and grains, meat, poultry, seafood, stocks, soups and sauces, desserts and baked goods. Students learn purchasing and inventory control, standard accounting practices, and how to build restaurant sales through marketing a menu. A required, onecredit paid or unpaid 200-hour internship counts toward the National ProStart® Certificate of Achievement at the end of ProStart® II. Prerequisite: ProStart I.