Online Resources for ProStart & ServSafe

UPDATED 1/27/21



Thanks to all who participated in our Best Practice zoom meetings!

CLICK HERE for notes from all meetings.


E-Book Information can be found HERE. Contact Liz Rice at for a quote.


Florida’s DOE has extended remote proctoring approval through October for the 2019-2020 school year. No decisions have been made about remote proctoring for this school year.

In order to administer the ProStart exams remotely, use the steps below:

  1. Each examinee must have an exam access codes* (codes may be purchased at or you may contact Liz Rice at if you need a quote)
  2. CLICK HERE for instructions on how to virtually proctor the exam.  To learn how to become a Proctor, CLICK HERE.
  3. Send THIS LETTER to each examinee

ProStart Scantron Exchange for Online Codes: If you need to turn in ProStart exam scantrons for online codes, contact Liz Rice at The deadline to exchange your scantrons is 9/1/20.

EXAMVIEW: ExamView® allows you to quickly and easily create, administer, and score paper and online tests. 

Resources for Educators: This includes links to webinars, practice exams, ProStart fact sheets, and more.



Videos and animations are aligned with chapters from Foundations of Restaurant Management & Culinary Arts, 2nd edition and show you how to apply new skills and techniques!



Due to current school travel restrictions, the FRLAEF was not able to offer in-person ProStart Regional Workshops this fall. Below are Virtual Regional Workshop videos provided by Keiser University.

Stay tuned for additional videos from the Rosen College of Hospitality at the University of Central Florida.

Fresh Mozzarella:

Cheesy Grits Souffle:

Walnut Shrimp:

Quinoa Risotto:

Mexican Street Corn:

ProStart Recipes Ingredients List from Keiser 2020


Recipe Costing with Chef Colin Roche:  Success in Business Math Handout Packet

Chocolate Mousse with Chef Mika Kochi:       BPA Formulas

Plating Techniques with Chef Jeremy Houghton (two part video):


Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Cooking Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, which is the laboratory that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to jewelry cleaners and get an opportunity to ask Chef Migoya some of your most pressing culinary questions.

Questions may be emailed in advance to:

April 14th at 1pm ET

Register Here

ACF ChefsForum: Fruit & Vegetable Carving Skills 

Presented by: ACF Young Chefs Club and in collaboration with NH ProStart 

April 22nd at 1pm ET

Food as art! Join Chef Stephan Baity, founder of Graffiti Carving, as he uses the canvas of fruit and vegetables to share his artistic point of view, and to encourage other culinarians to push their own boundaries. During this demonstration, learn basic carving techniques and tips that can be used for creating artistic fruit and vegetable displays, centerpieces, and garnishes. Chef Baity is passionate about mentoring the next generation of chefs, as well his dedication to the craft of carving, which has been recognized by winning numerous competition medals, and by his many appearances on the Food Network.

Register Here

ACF ChefsForum: Cooking with Liquid Gold

A CMC Presentation

April 28th at 4pm ET

Learn what all the BUZZ is about! Bees play an important role in all of our lives, as approximately 1/3 of all the food consumed is the result of honey bee pollination. You are invited to join Master Chef Joseph Leonardi CMC, AAC, Director of Culinary Operations at The Country Club in, Massachusetts, as he shares an exciting presentation for Chefs on “Cooking with Liquid Gold”! During this live virtual event, Chef Leonardi will guide us through the facts from honey bee sustainability, to best culinary practices, and gain inspiration from the many ways to utilize the rewards from your own apiary.

Register Here

ACF ChefsForum: Food & Beverage; Flavors & Trends

May 4th at 4pm ET

Register Here

Join us on a journey through the world of flavor, as we dive deep into current food and beverage trends! Chef Jorge Cespedes, Trends Expert and Culinary Content Director for The Alchemedia Project will guide us through the explosion of global foods and ingredients, the from the proliferation of citrus flavors hitting menus today to consumer preferences for all things spicy. We’ll explore the key themes happening across the food landscape that reveal macro movements in culinary activity. Chef Jorge will provide insight from The Flavor Atlas, and will also conduct a live demo showing how these trends play out in delicious cocktails.

ACF ChefsForum: Pate a Choux Techniques & Pastry Skills

Presented in collaboration with ACF Young Chefs Club and MA ProStart

May 17th at 11am ET

Register Here

Join Chef Natasha Capper CEPC, Executive Pastry Chef at the historic Piedmont Driving Club, as she leads an exciting pastry demonstration featuring Pate a Choux techniques and tips. Used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings, gougères, and more, Pate a Choux is a skill that all culinarians should have proficiency. Live Q&A with the Chef to include your questions about desserts, menus, techniques, competitions, as well as insight into careers in pastry arts.


Is there a particular skill or concept you would like our chefs to demonstrate for your students? Fill out the request form here!

Download: Right click on video the download to your computer.


The Culinary Institute of America (CIA) has an on-demand series: “Physiology of Taste.” In these five videos, Chef Robert Tremblay ’10 and Chef Payton Spear ’20 cover the five tastes and their characteristics. You can find several different how-to videos at the link as well.

Whether for use in your classroom, to help engage with your students virtually or to use as part of a homework assignment, this series is perfect to help your students understand one of the most fundamental concepts for working with food.


Educators can also schedule a CIA presentation HERE. 

Beef Universities

  • The Texas Beef Council has put together an online video series exploring the beef lifecycle. Earn up to 7 hours of credit through the Commission on Dietetics Registration or the American Culinary Federation.  CLICK HERE FOR INFORMATION AND TO REGISTER.
  •  The National Cattleman’s Beef Association has an online Beef University. Courses are free and completers earn certificates. CLICK HERE TO FIND OUT MORE AND ENROLL.

Demos by ProStart and JWU Graduate


MasterCook: Used by home cooks and professional chefs alike, MasterCook is the only digital recipe management program you’ll ever need! Free subscription for students using FRMCA, Second Edition!

As schools are scrambling to determine how to put classes online, I recently completed 46 5-minute videos for the Colorado ProStart students that are dual-enrolled at my university.  These videos serve as a chapter introduction for all 44 chapters in both level 1 and 2. They could be used as homework assignments as well. For instance, in Level 2, chapter 9, Food costing, I really get into the math part. The links are below. Please share with your teachers.  These align with the 2nd edition of Foundations books (orange & brown). Chef Jackson Lamb MBA, CSC, CHE, Professor of Hospitality

For online ProStart practice exams and demo videos, go here:

The Texas Restaurant Association partnered with Escoffier to create a platform to use as their online resources. These are videos and recipes pulled from their online accredited coursework. CLICK HERE for info and to access the videos. Have your students tag @FRLANews with their work!



ServSafe has created a new Coursebook E-Book. ServSafe is offering an introductory 10% off. Contact Liz Rice at for a quote or to order.


Florida’s DOE has extended remote proctoring approval through October for the 2019-2020 school year. No decisions have been made about remote proctoring for this school year.

ServSafe is offering remote proctoring through UProctor. Contact Liz Rice for prices and to order.


We have a page of online Foodsafety Resources here. This includes some ServSafe YouTube videos.

For online ServSafe practice exams and demo videos, go here:

ServSafe Diagnostic Exam and Answer Key (pdf)

Free COVID-19 Training: As restaurants look to enforce COVID-19 requirements, difficult situations may arise with guests adhering to guidelines. ServSafe Conflict De-escalation: COVID-19 is a free training video available to ProStart Students and Educators. Once they complete the training video, students and educators will receive a Record of Training with their name on it. Conflict De-escalation is the latest free training COVID-19 Precaution video from the National Restaurant Association, joining ServSafe Reopening Guidance, ServSafe Takeout, and ServSafe Delivery. Register to watch all free training videos here.