• 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 (Third EDITION)

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

The third edition of Foundations of Restaurant Management & Culinary Arts is now available! Find out more about this new textbook developed by industry and academic experts.

NRAEF

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. 

What's New to the Third Edition?

  • Updated & Enhanced Curriculum - Program has been thoroughly updated based on feedback from industry professionals, incorporating the latest techniques, processes, technologies, and management concepts.
  • Streamlined Organization - Restructured content to get students into the kitchen faster, enhancing their familiarity with equipment, communication protocols and kitchen roles. The back-of-the-house basics chapter ensures a comprehensive understanding from day one.
  • Restaurant Management Framework - Revamped to focus on how topics can be applied when developing a restaurant concept.
  • Expanded Skills & Recipes - Essential skills and recipes have been expanded throughout the curriculum, ensuring students develop a well-rounded culinary foundation.
  • New Features - Introducing new boxed features, including cross-curricular STEM content, tips for excelling in ProStart competition, and strategies for effective teamwork in the kitchen.

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.

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 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

Ordering FRMC 2e Textbooks

ProStart 2e textbooks, instructor materials and re-take exam answer sheets must be ordered through National Restaurant Association and are available at https://textbooks.restaurant.org

Contact

    1. We encourage first time customers to contact our Sales team to set up an account and assist creating your first order. You can call 1-800-765-2122 select the prompt for ProStart and then “2” to leave a voicemail message for the sales team (they will return your calls within 24 hours) or email Customer Care or email Sales.
    2. 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:

Lauren Robins |Manager, K12 Academic Sales
Foundations of Restaurant Management and Culinary Arts, ServSafe, ServSucess and AHLEI
National Restaurant Association
233 S. Wacker Drive, Suite 3600 | Chicago, IL 60606-6383
O: 312-627-2424  E:lrobin@restaurant.org

or

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 are being phase out so these will not be available to purchase.



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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