Synopses & Reviews
Program Features: • Comprehensive student resources and robust teacher 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 including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy • Curriculum of the ProStart® program
Synopsis
The National Restaurant Association and Pearson have partnered to bring secondary students the most comprehensive curriculum developed by industry and academic experts. The objective of the curriculum is to prepare students for a career in restaurant and foodservice management.
Program Features:
- Comprehensive student resources and robust teacher 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 including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy
- Curriculum of the ProStart(R) program
MARKET: A High-school level book. Anyone preparing for a career in restaurant and foodservice managerment.
Synopsis
Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Synopsis
0132550792 / 9780132550796 Foundations of Restaurant Management & Culinary Arts: Level 1 and 2, 1/e
Package consists of:
0131380222 / 9780131380226 Foundations of Restaurant Management & Culinary Arts: Level 2
013801938X / 9780138019389 Foundations of Restaurant Management & Culinary Arts: Level 1
Table of Contents
Table of Contents
Level One
1. Welcome to the Restaurant and Foodservice Industry
2. Keeping Food Safe
3. Workplace Safety
4. Kitchen Essentials 1 — Professionalism and Understanding Standard Recipes
5. Kitchen Essentials 2 — Equipment and Techniques
6. Stocks, Sauces, and Soups
7. Communication
8. Management Essentials
9. Fruits and Vegetables
10. Serving Your Guests
11. Potatoes and Grains
12. Building a Successful Career in the Industry