ProStart 2A
WVEIS Code 1019
Students will be introduced to foodservice management skills needed for a successful employment in a foodservice
environment. ProStart is a foodservice industry-driven curriculum developed by the National Restaurant Association
Educational Foundation with input from thousands of foodservice professionals. ProStart curriculum integrates
performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful
employment in the 21st Century. This course focuses on the basics of career preparation for the foodservice industry,
basic preparation and service of safe food, basic introduction to industry safety standards, basic introduction to
foodservice equipment, kitchen basics, and to basic math concepts in the foodservice industry. The West Virginia
Standards for 21st Century Learning include the following components: 21st Century Content Standards and 21st Century
Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates
learning skills, technology tools, and content standards and objectives.
Grade 10-12
Standard: 1
HS.S.PS2A.1
Objectives
HS.O.PS2A.1.1
HS.O.PS2A.1.2
HS.O.PS2A.1.3
HS.O.PS2A.1.4
HS.O.PS2A.1.5
HS.O.PS2A.1.6
HS.O.PS2A.1.7
ProStart 2A
History of Foodservice
Students will discuss the history/tradition of foodservice.
Students will
research the history of food service including its relationship with world history.
discuss famous chefs including their major accomplishments.
relate information about global cultures/traditions related to food.
discuss historical entrepreneurs that made influences on the US foodservice industry.
organize the segments of the foodservice industry.
research career opportunities available in the foodservice industry.
research the impact of future economic, technological, and social changes in the
foodservice industry.
HS.O.PS2A.1.8 timeline the growth of foodservice throughout the history of the United States.
Performance Descriptors (HS.PD.PS2A.
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performances with
and proficient performance and shows a inconsistent performance of the
distinctive and sophisticated application
thorough and effective knowledge and
fundamental knowledge and skills
of knowledge and skills that exceed the
skills that meet the standard in the
characterized by errors and/or omissions
standard in the history/tradition of
history/tradition of foodservice. The
in the history/tradition of foodservice.
foodservice. The student will report on
student will research the history of food
The student will identify the history of
the history of food service including its
service including its relationship with
food service including its relationship
relationship with world history; compare
world history; discuss famous chefs
with world history; list famous chefs
famous chefs including their major
including their major accomplishments;
including their major accomplishments;
accomplishments; elaborate on
relate information about global
list information about global
information about global
cultures/traditions related to food;
cultures/traditions related to food; name
cultures/traditions related to food;
discuss historical entrepreneurs that
historical entrepreneurs that made
investigate historical entrepreneurs that
made influences on the US foodservice
influences on the US foodservice
made influences on the US foodservice
industry; organize the segments of the
industry; identify the segments of the
industry; categorize the segments of the foodservice industry; research career
foodservice industry; identify career
foodservice industry; assess career
opportunities available in the foodservice opportunities available in the foodservice
opportunities available in the foodservice industry; research the impact of future
industry; define the impact of future
industry; elaborate on the impact of
economic, technological, and social
economic, technological and social
future economic, technological, and
changes in the foodservice industry; and changes in the foodservice industry; and
social changes in the foodservice
timeline the growth of foodservice
draw a timeline of growth of foodservice
industry; and develop a timeline the
throughout the history of the United
throughout the history of the United
growth of foodservice throughout the
States. Application of knowledge and
States. Performance needs further
history of the United States. The student skill is thorough and effective, and the
development and supervision.
can independently solve problems and is students can work independently.
self directed.
Standard: 2
Potatoes, Grains, and Pasta
HS.S.PS2A.2
Students will prepare potatoes, grains, and pasta.
Objectives
Students will
HS.O.PS2A.2.1 examine the selection, receiving, and storing process for potatoes, grains, and pasta.
HS.O.PS2A.2.2 chart the various forms of wheat.
HS.O.PS2A.2.3 contrast various types of potatoes with their uses.
HS.O.PS2A.2.4 prepare grains/legumes using a variety of recipes and cooking techniques.
HS.O.PS2A.2.5 contrast the difference between various types of grains and legumes.
HS.O.PS2A.2.6 chart characteristics of different types of pasta.
HS.O.PS2A.2.7 develop pasta recipes using various cooking techniques.
Performance Descriptors (HS.PD.PS2A.2)
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performances with
and proficient performance and shows a inconsistent performance of fundamental
distinctive and sophisticated application
thorough and effective application of
knowledge and skills characterized by
of knowledge and skills that exceed the
knowledge and skills that meet the
errors and omissions in preparation of
standard in preparation of potatoes,
standard in preparation of potatoes,
potatoes, grains, and pasta. The student
grains, and pasta. The student will
grains, and pasta. The student will
will identify the selection, receiving, and
explain the selection, receiving, and
examine the selection, receiving, and
storing process for potatoes, grains, and
storing process for potatoes, grains, and storing process for potatoes, grains, and pasta; define the various forms of wheat;
pasta; compare the various forms of
pasta; chart the various forms of wheat;
identify various types of potatoes with
wheat; assess various types of potatoes contrast various types of potatoes with
their uses; describe grains/legumes
with their uses; evaluate grains/legumes their uses; prepare grains/legumes using using a variety of recipes and cooking
using a variety of recipes and cooking
a variety of recipes and cooking
techniques; compare the difference
techniques; elaborate on the difference
techniques; contrast the difference
between various types of grains and
between various types of grains and
between various types of grains and
legumes; list characteristics of different
legumes; compare characteristics of
legumes; chart characteristics of different types of pasta; and describe pasta
different types of pasta; and invent pasta types of pasta; and develop pasta
recipes using various cooking
recipes using various cooking
recipes using various cooking
techniques. The student shows partial
techniques. The student can
techniques. Application of knowledge
understanding. Performance needs
independently solve problems and is self and skills is thorough and effective, and
further development and supervision.
directed.
the student can work independently.
Standard: 3
Standard Accounting Practices
HS.S.PS2A.3
Students will demonstrate use of standard accounting practices in foodservice operations.
Objectives
Students will
HS.O.PS2A.3.1 interpret key accounting terminology used in foodservice operations.
HS.O.PS2A.3.2 demonstrate double entry accounting used in foodservice operations.
HS.O.PS2A.3.3 demonstrate use of common accounting practices in foodservice operations.
HS.O.PS2A.3.4 interpret income statements used in foodservice operations.
HS.O.PS2A.3.5 interpret balance sheets used in foodservice operations.
HS.O.PS2A.3.6 use the balance sheet to determine assets, liabilities, and owners equity.
HS.O.PS2A.3.7 calculate cost of sales using opening and closing inventory data.
Performance Descriptors (HS.PD.PS2A.3)
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performances with
and proficient performance and shows a inconsistent performance of fundamental
distinctive and sophisticated application
of knowledge and skills that exceed the
standard in the use of standard
accounting practices in foodservice
operations. The student will elaborate
on key accounting terminology used in
foodservice operations; model double
entry accounting used in foodservice
operations; integrate use of common
accounting practices in foodservice
operations; compile income statements
used in foodservice operations; assess
balance sheets used in foodservice
operations; interpret the balance sheet to
determine assets, liabilities, and owners
equity; and validate cost of sales using
opening and closing inventory data. The
student can independently solve
problems and is self directed.
thorough and effective application of
knowledge and skills characterized by
knowledge and skills that meet the
errors and omissions in the use of
standard in the use of standard
standard accounting practices in
accounting practices in foodservice
foodservice operations. The student will
operations. The student will interpret key define key accounting terminology used
accounting terminology used in
in foodservice operations; identify double
foodservice operations; demonstrate
entry accounting used in foodservice
double entry accounting used in
operations; describe use of common
foodservice operations; demonstrate use accounting practices in foodservice
of common accounting practices in
operations; label income statements
foodservice operations; interpret income used in foodservice operations; explain
statements used in foodservice
balance sheets used in foodservice
operations; interpret balance sheets
operations; read the balance sheet to
used in foodservice operations; use the
determine assets, liabilities, and owners
balance sheet to determine assets,
equity; and define the cost of sales using
liabilities, and owners equity; and
opening and closing inventory data. The
calculate cost of sales using opening and student shows partial understanding.
closing inventory data. Application of
Performance needs further development
knowledge and skills is thorough and
and supervision.
effective, and the student can work
independently.
Standard: 4
Service Techniques in Food Service Operation
HS.S.PS2A.4
Students will demonstrate quality service techniques in the foodservice operation industry.
Objectives
Students will
HS.O.PS2A.4.1 describe the differences between American, French, English, and Russian quick service.
HS.O.PS2A.4.2 demonstrate tableside preparation techniques.
HS.O.PS2A.4.3 chart the duties and responsibilities of traditional service staff members.
HS.O.PS2A.4.4 explain the specific uses for the different types of dining utensils.
HS.O.PS2A.4.5 demonstrate the correct way to stock a service station.
HS.O.PS2A.4.6 demonstrate the correct way to set and clear the table.
HS.O.PS2A.4.7 describe methods used to effectively resolve customer complaints.
HS.O.PS2A.4.8 demonstrate the proper way to present a guest check, receive payment, and say goodbye to a guest.
Performance Descriptors (HS.PD.PS2A.4)
Above Mastery
The student demonstrates exceptional
and exemplary performances with
distinctive and sophisticated application
of knowledge and skills that exceed the
standard in service techniques in the
foodservice operation industry. The
student will communicate the differences
between American, French, English, and
Russian quick service; perform tableside
preparation techniques; diagram the
duties and responsibilities of traditional
service staff members; model the
specific uses for the different types of
dining utensils; perform the correct way
to stock a service station; model the
correct way to set and clear the table;
model methods used to effectively
resolve customer complaints; and
perform the proper way to present a
guest check, receive payment, and say
goodbye to a guest. The student can
independently solve problems and is self
directed.
Standard: 5
HS.S.PS2A.5
Objectives
PS.O.PS2A.5.1
PS.O.PS2A.5.2
PS.O.PS2A.5.3
Mastery
Partial Mastery
The student demonstrates competent
The student demonstrates basic but
and proficient performance and shows a inconsistent performance of fundamental
thorough and effective application of
knowledge and skills characterized by
knowledge and skills that meet the
errors and/or omissions in describing
standard in quality service techniques in
quality service techniques in the
the foodservice operation industry. The
foodservice operation industry. The
student will describe the differences
student will identify the differences
between American, French, English, and between American, French, English, and
Russian quick service; demonstrate
Russian quick service; describe
tableside preparation techniques; chart
tableside preparation techniques; write
the duties and responsibilities of
the duties and responsibilities of
traditional service staff members; explain traditional service staff members; tell the
the specific uses for the different types of specific uses for the different types of
dining utensils; demonstrate the correct
dining utensils; illustrate the correct way
way to stock a service station;
to stock a service station; label the
demonstrate the correct way to set and
correct way to set and clear the table;
clear the table; describe methods used to summarize methods used to effectively
effectively resolve customer complaints;
resolve customer complaints; and
and demonstrate the proper way to
explain the proper way to present a
present a guest check, receive payment, guest check, receive payment, and say
and say goodbye to a guest. Application goodbye to a guest. The student shows
of knowledge and skills is thorough and
partial understanding. Performance
effective, and the student can work
needs further development and
independently.
supervision.
Desserts and Baked Goods
Students will
 demonstrate how to prepare desserts and baked goods.
 demonstrate knowledge of dessert and baked goods preparation.
Students will
discuss the functions of basic ingredients used in preparing desserts and breads.
chart the types of strengtheners, shortenings, sweeteners, flavorings, leaveners, and thickeners.
prepare common desserts using various methods.
PS.O.PS2A.5.4 discuss storage of properly prepared desserts.
PS.O.PS2A.5.5 demonstrate how to bake different types of breads, pastries, pies, cakes.
PS.O.PS2A.5.6 demonstrate various preparation methods of different types of cookies.
PS.O.PS2A.5.7 chart how chocolate is made, tempered, and stored.
PS.O.PS2A.5.8 prepare crème anglaise, pastry creams, and Bavarian creams.
PS.O.PS2A.5.9 outline the steps to prepare tortes and poached fruits.
Performance Descriptors (HS.PD.PS2A.5)
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performances with
and proficient performance and shows a inconsistent performance of fundamental
distinctive and sophisticated application
thorough and effective application of
knowledge and skills characterized by
of knowledge and skills that exceed the
knowledge and skills that meet the
errors and omissions in dessert and
standard in dessert and baked goods
standard in dessert and baked goods
baked goods preparation. The student
preparation. The student will evaluate
preparation. The student will discuss the will describe the functions of basic
the functions of basic ingredients used in functions of basic ingredients used in
ingredients used in preparing desserts
preparing desserts and breads; diagram preparing desserts and breads; chart the and breads; write the types of
the types of strengtheners, shortenings,
types of strengtheners, shortenings,
strengtheners, shortenings, sweeteners,
sweeteners, flavorings, leaveners, and
sweeteners, flavorings, leaveners, and
flavorings, leaveners, and thickeners;
thickeners; produce common desserts
thickeners; prepare common desserts
identify common desserts using various
using various methods; select storage of using various methods; discuss storage
methods; identify storage of properly
properly prepared desserts; model how
of properly prepared desserts;
prepared desserts; describe how to bake
to bake different types of breads,
demonstrate how to bake different types different types of breads, pastries, pies,
pastries, pies, cakes; produce various
of breads, pastries, pies, cakes;
cakes; define various preparation
preparation methods of different types of demonstrate various preparation
methods of different types of cookies;
cookies; determine how chocolate is
methods of different types of cookies;
write how chocolate is made, tempered,
made, tempered, and stored; produce
chart how chocolate is made, tempered, and stored; reproduce crème anglaise,
crème anglaise, pastry creams, and
and stored; prepare crème anglaise,
pastry creams, and Bavarian creams;
Bavarian creams; and model the steps to pastry creams, and Bavarian creams;
and describe the steps to prepare tortes
prepare tortes and poached fruits. The
and outline the steps to prepare tortes
and poached fruits. The student shows
student can independently solve
and poached fruits. Application of
partial understanding.
problems and is self directed.
knowledge and skills is thorough and
Performance needs further development
effective, and the student can work
and supervision.
independently.
Standard: 6
HS.S.PS2A.6
Purchasing and Inventory Control
Students will
 demonstrate appropriate purchasing and inventory control procedures.
 demonstrate knowledge of purchasing and inventory control.
Objectives
Students will
HS.O.PS2A.6.1 explain the relationship between primary and intermediary sources and retailers.
HS.O.PS2A.6.2 differentiate between formal and informal buying and formal bidding processes.
HS.O.PS2A.6.3 discuss factors that influence food prices.
HS.O.PS2A.6.4 explain how production records influence purchasing decisions.
HS.O.PS2A.6.5 discuss the criteria for selecting appropriate suppliers.
HS.O.PS2A.6.6 chart the proper storage procedures for various foods and beverages.
HS.O.PS2A.6.7 differentiate between perpetual and physical inventory methods.
HS.O.PS2A.6.8 demonstrate how to purchase and control inventory.
HS.O.PS2A.6.9 demonstrate proper receiving procedures.
HS.O.PS2A.6.10 demonstrate how to write purchase specifications and purchase orders.
HS.O.PS2A.6.11 using inventory information, write a purchasing order sheet.
Performance Descriptors (HS.PD.PS2A.6)
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performances with
and proficient performance and shows a inconsistent performance of fundamental
distinctive and sophisticated application
thorough and effective application of
knowledge and skills characterized by
of knowledge and skills that exceed the
knowledge and skills that meet the
errors and omissions in purchasing and
standard in purchasing and inventory
standard in purchasing and inventory
inventory control. The student will
control. The student will compare the
control. The student will explain the
interpret the relationship between
relationship between primary and
relationship between primary and
primary and intermediary sources and
intermediary sources and retailers;
intermediary sources and retailers;
retailers; classify formal and informal
assess the difference between formal
differentiate between formal and informal buying and formal bidding processes; list
and informal buying and formal bidding
buying and formal bidding processes;
factors that influence food prices; tell
processes; explain factors that influence discuss factors that influence food prices; how production records influence
food prices; justify how production
explain how production records influence purchasing decisions; recall the criteria
records influence purchasing decisions;
purchasing decisions; discuss the criteria for selecting appropriate suppliers; list
formulate the criteria for selecting
for selecting appropriate suppliers; chart the proper storage procedures for
appropriate suppliers; diagram the
the proper storage procedures for
various foods and beverages; explain the
proper storage procedures for various
foods and beverages; contrast between
perpetual and physical inventory
methods; decide how to purchase and
control inventory; model proper receiving
procedures; produce written purchase
specifications and purchase orders; and
using inventory information, formulate a
purchasing order sheet. The student can
independently solve problems and is self
directed.
various foods and beverages;
difference between perpetual and
differentiate between perpetual and
physical inventory methods; tell how to
physical inventory methods; demonstrate purchase and control inventory; recall
how to purchase and control inventory;
proper receiving procedures; classify
demonstrate proper receiving
how to write purchase specifications and
procedures; demonstrate how to write
purchase orders; and using inventory
purchase specifications and purchase
information, label a purchasing order
orders; and using inventory information,
sheet. The student shows partial
write a purchasing order sheet.
understanding. Performance needs
Application of knowledge and skills is
further development and supervision.
thorough and effective, and the student
can work independently.
Standard: 7
Literacy and Numeracy
HS.S.PS2A.7
Students will demonstrate the literacy and numeracy skills required to solve complex, real-world problems
associated with their career/technical content area and improve their thinking and reasoning skills.
Objectives
Students will
HS.O.PS2A.7.1
utilize a variety of technical sources (e.g., Internet, manuals, journals, directions, reports, etc.) to complete
career/technical assignments and projects.
HS.O.PS2A.7.2
demonstrate writing skills required to complete career/technical assignments and projects.
HS.O.PS2A.7.3
demonstrate accuracy in calculating and measuring graphical work required to complete career/technical
assignments and projects.
HS.O.PS2A.7.4
analyze tables, charts, graphs and multiple data sources to complete career/technical assignments and
projects.
Performance Descriptors (HS.PD.PS2A.7)
Above Mastery
Mastery
Partial Mastery
The student demonstrates exceptional
The student demonstrates competent
The student demonstrates basic but
and exemplary performance with
and proficient performance and shows
inconsistent performance of fundamental
distinctive and sophisticated application a thorough and effective application of
knowledge and skills characterized by
of knowledge and skills that exceed the
knowledge and skills that meet the
errors and/or omissions in literacy and
standard in literacy and numeracy. The
standard in literacy and numeracy. The numeracy. The student selects a variety
student chooses a variety of technical
student utilizes a variety of technical
of technical sources (e.g., Internet,
sources (e.g., Internet, manuals,
sources (e.g., Internet, manuals,
manuals, journals, directions, reports,
journals, directions, reports, etc.) to
journals, directions, reports, etc.) to
etc.) to complete career/technical
complete career/technical assignments
and projects; performs writing skills
required to complete career/technical
assignments and projects;
communicates accuracy in calculating
and measuring graphical work required
to complete career/technical
assignments and projects; and
evaluates tables, charts, graphs and
multiple data sources to complete
career/technical assignments and
projects. The student can independently
solve problems and is self-directed.
complete career/technical assignments assignments and projects; reproduces
and projects; demonstrates writing skills writing skills required to complete
required to complete career/technical
career/technical assignments and
assignments and projects;
projects; illustrates accuracy in
demonstrates accuracy in calculating
calculating and measuring graphical work
and measuring graphical work required required to complete career/technical
to complete career/technical
assignments and projects; and explains
assignments and projects; and
tables, charts, graphs and multiple data
analyzes tables, charts, graphs and
sources to complete career/technical
multiple data sources to complete
assignments and projects. Performance
career/technical assignments and
needs further development and
projects. Application of knowledge and
supervision.
skills is thorough and effective and the
student can work independently.
st
Standard: 8
21 Century Learning Skills
HS.S.PS2A.8
The student will
 access and manipulate information for use in oral, written, or multimedia format using appropriate
technology skills.
 apply sound reasoning processes to solve complex real-world problems and develop new ideas.
 exhibit leadership and ethical behavior in planning and executing tasks, as an individual or a
group member.
Objectives
Students will
HS.O.PS2A.8.1
search online using a range of technology tools and media to access relevant information needed for
problem solving.
HS.O.PS2A.8.2
create information for oral, written, and multimedia communications, adhering to copyright laws.
HS.O.PS2A.8.3
engage in problem solving and critical thinking processes to create and evaluate complex strategies in
order to independently solve problems.
HS.O.PS2A.8.4
adapt to new situations by considering multiple perspectives and a commitment to continued learning.
HS.O.PS2A.8.5
exhibit ethical behavior and positive leadership while working collaboratively in the school and/or
community.
HS.O.PS2A.8.6
model legal and ethical behaviors in the use of technology.
Performance Descriptors (HS.PD.PS2A.8)
Above Mastery
The student demonstrates exceptional
and exemplary performance with
distinctive and sophisticated application
of knowledge and skills that exceed the
standard in 21st century learning skills.
The student assesses online technology
tools and media to access relevant
information needed for problem solving;
critiques information for oral, written,
and multimedia communications,
adhering to copyright laws; integrates
problem solving and critical thinking
processes to create and evaluate
complex strategies in order to
independently solve problems; interprets
new situations by considering multiple
perspectives and a commitment to
continued learning; incorporates ethical
behavior and positive leadership while
working collaboratively in the school
and/or community; and reinforces legal
and ethical behaviors in the use of
technology. The student can
independently solve problems and is
self-directed.
Standard: 9
HS.S.PS2A.9
Objectives
HS.O.PS2A.9.1
HS.O.PS2A.9.2
Mastery
Partial Mastery
The student demonstrates competent
The student demonstrates basic but
and proficient performance and shows
inconsistent performance of fundamental
a thorough and effective application of
knowledge and skills characterized by
knowledge and skills that meet the
errors and/or omissions in 21st century
standard in 21st century learning skills.
learning skills. The student explains
The student searches online using a
online technology tools and media to
range of technology tools and media to access relevant information needed for
access relevant information needed for problem solving; identifies information for
problem solving; creates information for oral, written, and multimedia
oral, written, and multimedia
communications, adhering to copyright
communications, adhering to copyright
laws; discusses problem solving and
laws; engages in problem solving and
critical thinking processes to create and
critical thinking processes to create and evaluate complex strategies in order to
evaluate complex strategies in order to independently solve problems; discusses
independently solve problems; adapts
new situations by considering multiple
to new situations by considering
perspectives and a commitment to
multiple perspectives and a
continued learning; reviews ethical
commitment to continued learning;
behavior and positive leadership while
exhibits ethical behavior and positive
working collaboratively in the school
leadership while working collaboratively and/or community; and describes legal
in the school and/or community; and
and ethical behaviors in the use of
models legal and ethical behaviors in
technology. Performance needs further
the use of technology. Application of
development and supervision.
knowledge and skills is thorough and
effective and the student can work
independently.
Entrepreneurship Skills
Students will access the opportunities, concepts, processes, and personal traits/behaviors associated with
successful entrepreneurial performance.
Students will
assess global trends in entrepreneurship that are related to their career/technical program.
determine entrepreneurial opportunities in venture creation related to their career/technical program.
HS.O.PS2A.9.3
examine desirable entrepreneurial personality traits.
Performance Descriptors (HS.PD.PS2A.9)
Above Mastery
Mastery
The student demonstrates exceptional
The student demonstrates competent
and exemplary performance with
and proficient performance and shows
distinctive and sophisticated application a thorough and effective application of
of knowledge and skills that exceed the
knowledge and skills that meet the
standard in entrepreneurship skills. The standard in entrepreneurship skills. The
student critiques global trends in
student assesses global trends in
entrepreneurship that are related to their entrepreneurship that are related to
career/technical program; evaluates
their career/technical program;
entrepreneurial opportunities in venture
determines entrepreneurial
creation related to their career/technical opportunities in venture creation related
program; and assesses desirable
to their career/technical program; and
entrepreneurial personality traits. The
examines desirable entrepreneurial
student can independently solve
personality traits. Application of
problems and is self-directed.
knowledge and skills is thorough and
effective and the student can work
independently.
Partial Mastery
The student demonstrates basic but
inconsistent performance of fundamental
knowledge and skills characterized by
errors and/or omissions in
entrepreneurship skills. The student lists
global trends in entrepreneurship that are
related to their career/technical program;
describes entrepreneurial opportunities in
venture creation related to their
career/technical program; and identifies
desirable entrepreneurial personality
traits. Performance needs further
development and supervision.