2 Foundations of Restaurant Management & Culinary Arts Curriculum and Exam Administration
3 NARRATOR: Whether you are a ProStart teacher now or hoping to become one soon, the Foundations of Restaurant Management and Culinary Arts curriculum is an industry-driven curriculum that prepares high school students for a career in restaurant and foodservice management. The Curriculum was developed by the National Restaurant Assoc with input and contribution from countless representatives from both industry and education. That balanced perspective is important in helping students make the connection between classrooms and careers.
4 Foundations of Restaurant Management and Culinary Arts (FRMCA) Comprehensive coverageIndustry-infused approach21st Century LearningRelevant and timely topicsProStart® contentCertificate opportunities
5 Two Levels - Level 1 and Level 2 TABLE OF CONTENTS LEVEL ONE1. Welcome to the Restaurant and Foodservice Industry2. Keeping Food Safe3. Workplace Safety4. Kitchen Essentials 1 – Professionalismand Understanding Standard Recipes5. Kitchen Essentials 2 – Equipmentand Techniques6. Stocks, Sauces, and Soups7. Communication8. Management Essentials9. Fruits and Vegetables10. Serving Your Guests11. Potatoes and Grains12. Building a Successful Careerin the Industry[Show Level 1 TOC; pages xii-xiii from Student Edition]NARRATOR: The curriculum is split into two levels -- Level 1 and Level 2. or Year 1 and Year 2. Iif you are starting the year off and it is year 2, start with year 2. it is now problem doing year 2 first. In Utah they tried to start all the schools as year 1. If students switch schools for whatever reason they can pick up in a new school.The Level 1 Student Edition focuses on food and workplace safety, professionalism, management essentials, equipment and techniques, and communication.
6 Two Levels - Level 1 and Level 2 TABLE OF CONTENTS LEVEL TWO1. Breakfast Food and Sandwiches2. Nutrition3. Cost Control4. Salads and Garnishes5. Purchasing and Inventory6. Meat, Poultry, and Seafood7. Marketing8. Desserts and Baked Goods9. Sustainability in the Restaurant andFoodservice Industry10. Global Cuisine 1 – The Americas11. Global Cuisine 2 – Europe, theMediterranean, the Middle East,and Asia[Show Level 2 TOC; pages xii-xiii from Student Edition]NARRATOR: The Level 2 Student Edition covers nutrition, cost control, purchasing and inventory, marketing, sustainability, and global cuisine.
7 Student Components Student Edition Print or eText Format Companion WebsiteActivity GuideAnswer Sheet for the ProStart TestPen & Paper or Online VoucherThe series is laid out very simply. Each level consists of a student edition and an activity guide. Two options for the answer sheet pen and paper or online.
8 Student Edition [show case study: Level 1 SE (p. 213). . . ] NARRATOR: Foundations of Restaurant Management and Culinary Arts provides teachers and students with tools to reinforce 21st Century Learning Skills. Each chapter begins with a Case Study that features the chapter content applied in a real-world situation. The Case Studies introduce several different restaurant and foodservice professionals at work in various jobs and industry settings.
9 Professional Profiles [show professional profile: Level 2 SE (p. xiv) ]NARRATOR: Each Case Study is followed by a profile of a leading industry professional in various career paths and levels, including notables such as Emeril Lagasse, Guy Fieri, and many others.
10 Each Chapter Section Includes: Fast Facts & TrendsEnd of the Section SummarySection Review Questions and ActivitiesEnd of Chapter includes:Apply Your LearningExam Prep Questions[show: Level 2 SE (p. 80)]NARRATOR: Chapter content in the Student Edition is divided into sections within each chapter. Each section begins with a list of Study Questions that give students an active way to consider the upcoming content. Each chapter section includes fast facts and trends to get the students immediately interested in the text and with up to date content and photos. End of the section summary and each section ends with Section Review Questions designed to assess students’ understanding of the content through critical thinking. At the end of the chapter you will find exam prep questions which sum up the whole chapter.
11 Activity Guide (Consumable Workbook) [show page from Activity Guide: Level 2 AG (p. 73) ]NARRATOR: The Activity Guide -- one for each level -- contains additional lab and classroom activities including critical thinking and hands-on exercises to help students experience the course content interactively.Crossword puzzles
12 Free Companion Website at www.pearsonhighered.com/frmca Self – Graded QuizzesEssayActivitiesCrossword PuzzlesAnd more![show PearsonHigherEd.com/nra Click on Level 1 Companion Website. Then select chapter 2, crossword puzzle. Then select chapter 2 self-graded questions, multiple choice. ]NARRATOR: The Companion Website includes interactive and engaging student resources for each level of the curriculum. Activities such as crossword puzzles, essay questions, and self-grading quizzes help reinforce the content from the Student Edition. You can have students to you their results. Accessable where ever the students have internet access. Any questions about the student resources.
13 Teacher Resources Teacher’s Wrap-around Edition Test Book with ExamView® Assessment Suite CD-ROMInstructor Resources CDRecipe BankNARRATOR: The Foundations of Restaurant Management and Culinary Arts curriculum includes a wealth of teacher resources including a Teacher’s Wraparound Edition, Test Book with ExamView Assessment Suite CD-ROM, Teacher’s Resource CD, and Recipe Bank.
14 Teacher Wrap-Around Edition Teacher Instruction wraps around the student viewDifferentiated Instruction for slower learners, special needs and advanced studentsChapter tools for cross curricular instruction for Math, Science, Literacy & 21st Century Skills[show Level 1 TWE (p. 268) ]NARRATOR: The Teacher’s Wraparound Edition includes the complete Student Edition in conjunction with point-of-use teaching notes, strategies, and review tips. The Teacher’s Wraparound Edition provides chapter overviews, recommendations for advanced preparation, guidelines for differentiated instruction, 21st Century Learning Skills, and cross-curricular connections. Differentiated instruction
15 Test Bank with ExamView [show image from Test Book ExamView: Level 2 Test Book (p. 39)]NARRATOR: The Test Book with ExamView Assessment Suite CD-ROM is a comprehensive test bank that includes objective and short answer questions. In addition, the ExamView software enables teachers to create randomized and customized exams, including inputting their own original questions.
16 Instructor Resources CD PowerPoint PresentationsChapter VideosGameAnswers to the Activity GuidesRecipesTeaching Tips[show image from Teacher’s Resource CD ]NARRATOR: Your favorite component! A complete media Teacher’s Resource CD supports the teaching package with PowerPoint presentations, videos, and interactive media for each chapter. It also provides point-of-use teaching notes and tips, answers, and laboratory set-up information for the Student Activity Guide.
18 NARRATOR: Students who use the Foundations of Restaurant Management and Culinary Arts curriculum can earn exclusive certificates from the National Restaurant Association. Upon completion of each course -- level 1 and level 2 -- students are eligible to take the corresponding exam. Students who pass the exam will receive a certificate of recognition from the National Restaurant Association. We sell the answer sheets either pen and paper or online vouchures. The exams are sent into the NRA who will then process them and send you back the certification of recognition! How exciting to have a program that offers your students life time skills and a certification to walk into a restaurant or cruise line and get a good job, or head off to college to acquire a business degree to some day own their restaurant business or off to community college to get advanced training. The options are endless for these students today.
19 NARRATOR: I truly enjoy working with ProStart instructors NARRATOR: I truly enjoy working with ProStart instructors. Of all the titles that I represent, I have never worked with such a a passionate group of creative teachers. For more information regarding the Foundations of Restaurant Management and Culinary Arts curriculum, please visit our website: PearsonSchool.com/frmca. To speak with your Pearson representative, please call or meLocate you Pearson representative
21 Exam ResourcesAll the forms necessary to administer the exams are available online in the Educator Services area atPlease refer to the Exam Administration Handbook for complete instructions
22 Accessing the ExamsThe National Restaurant Association writes new exams annually for each year of the curriculumEducators must be registered on the website in order to create or view examsFollow the instructions in the “Manage and Schedule Exam Session” section of the Educator Services page
23 Answer SheetsAnswer sheets for print exams and seat numbers for online exams are purchased separately through PearsonFor your Pearson rep, visit
24 Administering the Exam Please make sure that all students put the correct Exam Form Number on their answer sheetPlease stress the importance of writing legibly and filling in the bubbles clearlyBe sure that students use the same name each yeari.e. if he’s John Smith one year, he shouldn’t be Johnny Smith, Jonathon Smith, John Smith Jr., etc. the next yearFailure to follow all instructions can lead to scoring delays
25 Returning the ExamsWhen you return the answer sheets to the Service Center, nothing should accompany them except the Examination Information FormPlease do not send Year 1/Level 1 and Year 2/Level 2 answer sheets in the same packageDo not send Workplace Validation Forms with answer sheets – these go directly to your state ProStart coordinator
26 Viewing ScoresScore Reports are accessible through the Educator Services section of the ProStart websiteStudents may access their scores through the Students page of the website
27 Get Involved! Call (800) 765-2122, ext. 5376 Visit NRAEF.org/ProStart