*ProStart: Fall Competition Workshop
| Dates: | September 23, 2025 |
|---|---|
| Meets: | Tu from 9:00 AM to 3:00 PM |
| Location: | FOC Bldg 022 Fort Omaha Campus Meet in Lobby |
| Cost: | $0.00 |
Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.
Jumpstart the ProStart year with a dynamic workshop designed for teachers and student teams preparing for the 2025–2026 competition season. This session focuses on sharpening both culinary and communication skills through hands-on practice and focused instruction. Participants will review recipe and labeling requirements, build confidence through repetition, and strengthen teamwork and kitchen readiness.
Topics such as (subject to change):
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Knife skills
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Protein preparation
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Sauce making
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Pastry fundamentals
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Liquid cooking methods
Ideal for ProStart educators and their student teams, this kick-off sets the tone for a successful and skillful season ahead.
Each registration is for one attendee; teachers and each student will need to individually register, so we can ensure proper quantities for everyone.
| Fee: | $0.00 |
|---|---|
| Hours: | 6.00 |
| CEUs: | 0.60 |
FOC Bldg 022 Fort Omaha Campus Meet in Lobby
Casey Craven
Casey Craven is the Storeroom Manager at the Institute for the Culinary Arts at Metropolitan Community College, overseeing inventory and supporting classroom operations. A 2016 MCC Culinary Arts graduate, he has worked in restaurants, catering, and event venues, including Lot 2 and Liberty First Credit Union Arena. He also supports Nebraska ProStart (a two-year culinary arts and restaurant management program for high school students) and leads a summer culinary camp for teens, sharing his skills and passion for the craft.
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