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ProStart Equipment List
(Suggested – not mandatory)

The following list outlines the equipment needed to teach the ProStart curriculum and create the recipes in the Student Workbook. Because of the professional nature of the culinary training in the ProStart program, the equipment is suggested (if possible) to be of a commercial grade. Qualities are not specified since that is determined by the needs of the student load of the specific schools.

Appliances:
Open-burner gas stovestop
Conventional or Convection Oven
Broiler
Walk-in or Reach-in Refrigerator
Grill
Sink for Dishwashing
Dishwasher
Utility Sink for Handwashing, Foodwashing, etc.
Work tables or counters
Heavy Duty Mixer with Paddle, Wire whip and Dough Arm Attachment
Heavy Duty Food Processor

Pots and Pans:
Stock Pots
Sauce Pans
Saute Pans
Skillets
Sheet Pans
Hotel Pans
Cake Pans
Bake and Roast Pans
Pie Pans
Tube Pans
Loaf Pans
Muffin Pans

 

 Utensils and other Equipment:
Cutting Board
Knives (Chef, Paring, Boning, Serrated, Slicer)
Knife Steel
Sharpening Stone
Vegetable Peelers
Thermometers
Mixing Bowls
Portion Scale
Measuring Cups
Measuring Spoon
Measuring Pitchers
Ladles
Bench Scraper
Can Opener
China Cap
Strainers
Colander
Grater
Spatulas
Solid and Slotted Cooking Spoons
Tongs
Serving Dishes
Eating Utensils
Glasses / Cups
Custard Cups
Towels
Aprons

Click here for your school to apply to become a LRA/STC site.

 



ProStart® Overview

Program Components

Course Outline & Learning Objectives

Participating Schools

For Schools: How can your
school participate?

For Restauranteurs: Learn more
about becoming an LRA/STC worksite.

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