• A RESOURCE FOR EDUCATORS AND INDUSTRY PROFESSIONALS

Curriculum & Uniforms

Enhanced Curriculum & Materials

ProStart students spend two years in the classroom mastering the fundamental management and culinary skills needed for success. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry.

Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries.

Industry-based Curriculum

Students follow the new Foundations of Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts.

Foundations for Restaurant and Culinary Arts (SECOND EDITION)

The National Restaurant Association partnered with academic and industry experts to develop Foundations of Restaurant Management & Culinary Arts, Second Edition.

To use the latest edition of FRMCA in your course or to learn more, please visit https://textbooks.restaurant.org or email your requests to textbooks@restaurant.org

FRMCA, 2e includes updates throughout to reflect the most current competencies and industry trends. The curriculum is divided into two levels to give students the most comprehensive introduction to both the culinary and management sides of the business.

What’s new in the Second Edition?

  • Shorter, "bite-sized" chapter modules for more flexibility and better student retention
  • Application of math, science and technology in every chapter
  • New pedagogy and design to engage students and highlight key content and competencies
  • An expanded program of digital offerings including the following new assets:
    • Media library featuring nearly one hundred original videos and animations
    • Media-rich, interactive e-book option
    • Online recipe management program from MasterCook
    • Expanded teacher’s resource package for even more support in the classroom

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Ordering FRMC 1e Textbooks

ProStart 2e textbooks, instructor materials and re-take exam answer sheets must be ordered directly from Pearson Education.

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Contact

  • We encourage first time customers to contact our Sales team to set up an account and assist creating your first order. You can call (800) 765-2122, select the prompt for ProStart and then “1”  for Sales or email textbooks@restaurant.org.
  • Existing customers can log into textbooks.restaurant.org “Purchase Products” tab. Select products you need and add to the shopping cart. Select “Create a Quote” to generate a quote. They may also call/email Sales to enter a quote.

For personal attention, please contact:

NRAEF Customer Service
Email: textbooks@restaurant.org
Phone: 800-765-2122

Where do I submit a purchase order for payment?

If you have already created a quote, send the purchase order to purchaseorders@restaurant.org.

 

Foundations for Restaurant and Culinary Arts (FIRST EDITION)found-img-1

Materials are available for ProStart students to supplement their classroom and work experiences.

The National Restaurant Association and Pearson have partnered to create the most comprehensive curriculum developed by industry and academic experts – Foundations of Restaurant Management & Culinary Arts. The curriculum includes:

  • Comprehensive student resources and robust educator materials provide an in-depth, industry-driven learning experience.
  • Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace.
  • 21st Century Learning objectives are taught and reinforced throughout the program.

Foundations of Restaurant Management & Culinary Arts at a Glance

  • The curriculum can be implemented within any scheduling constraints. This flexible curriculum includes lab activities and chapters that can be divided up to work in 45-minute class periods or in a block schedule.
  • The materials can be implemented in any classroom setting. There are no equipment requirements. Activities can be conducted in a family and consumer sciences kitchen or an industrial kitchen.
  • Foundations of Restaurant Management & Culinary Arts is a complete curriculum, with resources for students and educators
  • Resources include everything from print and electronic textbooks and a companion website for students to a teacher’s wraparound edition and assessments for educators

Learning Objectives


Ordering FRMC 1e Textbooks

ProStart 1e textbooks, instructor materials and re-take exam answer sheets must be ordered directly from Pearson Education.

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Contact

For personal attention, please contact:

Jim Brazell
Pearson
Career & Technology Education Specialist
Email: camille.norman-wilcox@pearson.com
Phone: 210-339-4912
Email: jim.brazell@pearson.com

http://www.pearsonschool.com/careertech

Ordering Options:

1) Call customer service to place the order: 1-800-848-9500

2) Fax the purchase order to 877-260-2530

3) Mail the purchase order to:

• Ordering Address:
Pearson
PO Box 6820
Chandler AZ 85246

• Remit Address:
Pearson
PO Box 409479
Atlanta GA 30384-9479

4) Order online – k12oasis@pearson.com

Ordering Information
• Place orders with school PO’s or credit card
• Orders placed by 1pm EST ship UPS ground.
• If you require 2nd day shipping – normal 2nd day shipping is applied.
• Track orders, file claims, run reports, with ease at: k12oasis.pearson.com
• New to Oasis: get 3% freight for the first 30 days
• Need Assistance with Oasis – 800.850.9124

Please remember to order your testing sheets with lead-time allowed for delivery prior
to testing. Testing options - paper/pencil or online vouchers. 2016 pricing (current
through September 30, 2016)

• Paper/Pencil Answer Sheets - same isbn is used for level 1 & 2 ISBN 9780131380127 $17.97
• Online Exam Voucher for Level 1 ISBN 9780132156745 $17.97
• Online Exam Voucher for Level 2 ISBN 9780132549790 $17.97

Reminder: If you only order exam sheets/online vouchers, special shipping and
handling is 2%

Reminder: Both level 1 & level 2 Teacher bundles include three items

• Teacher's Wraparound Edition
• Teacher's TestBook with ExamView
• Teacher's Resource DVD (includes PowerPoints, images and more)

Uniforms

chef-works-logo.jpg

Vanessa Palacios
Chef Works, Inc.

12325 Kerran Street
Poway, CA 92064

P: 800-372-6621 Ext. 553
F: 858-643-5603
vpalacios@chefworks.com

www.chefworks.com


ProStart Electronic Catalog

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Chef Greg Beachey
NEWCHEF Fashion Inc.

3223 East 46th St,
Los Angeles, CA 90058

Office: 323-581-0300
Mobile 213-342-7510
Fax: 323-581-0077
g.beachey@newchef.com

www.newchef.com


ProStart Electronic Catalog




    • Check out this seasonal dish made by the students at
    • We cant take our eyes off of this blackbean and
    • Such a beautiful presentation! pghsculinary worked hard on creating these