Your fermentation schedule can vary depending on the yeast, but generally I'd try to pitch at 50°F, bump it up to 60°F when you get 3/4ths the way to your final gravity, and once your done drop it 5°F a day until you get down to 35°F. Generally speaking, it should take about a week and a half to get three-quarters done, another four or so days to finish, and then lager for a minimum of two weeks assuming your gravity is under 1060. Some people will recommend a longer lagering period, but I figure it continues to lager while it's sitting in my kegerator, so I like to start drinking it young so I can taste how it evolves.
As for the starter, I've never made one with cane sugar and will defer to those with experience in that area. I always use dry malt extract and that works for me.