Aligned with NC DPI’s objectives for the Culinary Arts & Hospitality pathway, Foundations of Restaurant Management & Culinary Arts, is a comprehensive educational suite, developed by industry and academic experts focusing on the real-world knowledge that future professionals need for success in the restaurant and foodservice industry.
Each level features a blended approach to culinary arts and restaurant management topics, designed to build critical skills for the workplace. The learning objectives, activities, and content are designed to teach and reinforce academic standards and 21st century learning skills such as critical thinking and creativity. Also, there is added emphasis on cross-curricular integration in subjects like literacy, science and a chapter on culinary math.
The curriculum supports the National Restaurant Association Educational Foundation’s ProStart® Program and includes both student and educator resources.
NEW TO THE SECOND EDITION:
- Shorter chapters and a modular format helps manage class time.
- New lesson plans and customized instruction options for differentiated learning.
- New engaging videos and animations.
- Refreshed test banks and activities.
- Enhanced eBook features.
- Students are eligible to work towards the ProStart Certificate of Achievement.