Classroom experience: Culinary and management skills
ProStart students spend two years in the classroom mastering the fundamental management and culinary skills they will need for success in our industry today using the new Foundations of Restaurant Management & Culinary Arts curriculum.
The curriculum of the ProStart program is divided into two student textbooks (offered in print or electronically) that blend together culinary and management skills. The textbooks include profiles of industry leaders to build a stronger connection between the classroom and the industry. A student activity guide corresponds to each textbook, and includes related lab activities and homework assignments.
To help educators teach the curriculum, Foundations of Restaurant Management & Culinary Arts includes a Teacher's Wraparound Edition (with lesson plans, additional activities, and teaching notes), assessments and a Teacher's Resource DVD with Microsoft PowerPoint® slides, teacher's edition of the activity guide, image bank and more.
The National Restaurant Association releases an annual final exam for each level of the curriculum. These exams determine whether students have mastered the competencies for that year, and students who successfully pass the exams are awarded electronic certificates of recognition.
For more on the curriculum or to place orders, visit Pearson.
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