Educator Resources
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2022 Scholarships Applications Open | Post Information Now
2022 Scholarship Poster 2022 Scholarship Criteria |
ProStart offers a wide array of resources to help you implement the programs and to prepare you with training and development opportunities.
Bringing ProStart to your school
The ProStart program curriculum can be scaled and cross-purposed to meet the needs of introduction to culinary arts and restaurant management courses, as well as advanced culinary arts instruction.
Benefits of offering ProStart in your school:
To become a ProStart school, educators:
Visit the ProStart national web site for additional information.
Benefits of offering ProStart in your school:
- Access to curriculum training as well as educator training, development and scholarships
- Program recognition and support from the National Restaurant Association
- Opportunity to pursue teacher certification (Certified Secondary Foodservice Educator Certification or CSFE) through NRAEF
- Access to student’s certification(s) – Student Certificate of Achievement (COA), ServSafe, access to state and national student scholarships
- Library of teacher resources and templates as well as access to mentors and speakers
- Chance for student teams to participate in culinary and restaurant management competitions; qualifying students move on to national competitions for the chance to win scholarships.
- Network of industry professional support through our partner, the Hospitality Minnesota Association
To become a ProStart school, educators:
- Can apply for HMEF curriculum and supplies grants, available through a program underwritten by the Minnesota Department of Employment and Economic Development (DEED)
- Agree to use the Foundations of Restaurant Management and Culinary Arts textbooks as part of curriculum
- Must complete ServSafe® Food Safety Manager certification after the first year of teaching
- Must complete a NRAEF survey each fall
- Register as a ProStart or Foundations of Restaurant Management & Culinary Arts educator. Complete your school profile.
- Must secure the support of your school's administration
- Are encouraged to become involved with HMEF and the ProStart community
Visit the ProStart national web site for additional information.
To purchase the programs:
Maggie Braunscheidel | Academic Sales Representative
National Restaurant Association
233 S. Wacker Drive, Suite 3600 | Chicago, IL 60606-6383
P: 312.627.2423 | Email Maggie
Maggie Braunscheidel | Academic Sales Representative
National Restaurant Association
233 S. Wacker Drive, Suite 3600 | Chicago, IL 60606-6383
P: 312.627.2423 | Email Maggie
Textbook
Foundations of Restaurant Management & Culinary Arts! serves as the core textbook for the ProStart curriculum. The updated 2nd Edition reflects current competencies and industry trends. Divided into two levels, giving students the most comprehensive introduction to both the culinary and management sides of the business.
What’s new in the Second Edition?
To use the latest edition of FRMCA in your course or to learn more, click here.
What’s new in the Second Edition?
- Shorter, "bite-sized" chapter modules for more flexibility to enhance student retention
- Math, science and technology applied in every chapter
- New pedagogy and design engages students by highlighting key content and competencies
- Expanded program of digital offerings including new assets:
- Media library featuring nearly 100 original videos and animations
- Media-rich, interactive e-book option
- Online recipe management program from Master Cook
- Expanded teachers' resource package for even more support in the classroom
To use the latest edition of FRMCA in your course or to learn more, click here.
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The ProStart curriculum incorporates ServSafe certification into the coursework. The industry standard for food safety, the ServSafe is recognized and accepted by more federal, state, and local jurisdictions than any other program.
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Chef Jackson Lamb MBA, CSC, CHE
Professor of Hospitality at Metropolitan State in Denver |
Virtual LearningThe ProStart virtual learning series is a unique and effective way to help students connect with hospitality industry professionals, explore different career paths, and learn relevant skills from top experts.
Fun. Educational. Interactive. Accessible. Students and teachers can watch videos and participate in zoom sessions from anywhere, anytime. Check out the chapter videos. Thank you to Chef Jackson Lamb MBA, CSC, CHE Professor of Hospitality at Metropolitan State in Denver, for sharing his video chapters introduction for all 44 chapters in both level 1 and 2. They're great homework assignments. Here, he introduces Level 2, Chapter 9, on food costing. |
Professional Development and Teacher Trainings
Each summer the Hospitality Minnesota Education Foundation offers a one-day Teacher Training for ProStart educators and those interested in the program. The training offers presentations, demonstrations, resource sharing, facility tours, the chance to meet and network with fellow ProStart instructors. You'll be alerted to Teach Trainings via email.
In addition, the National Restaurant Association Educational Foundation offers week-long Summer Institutes at post-secondary institutions throughout the country.
There are three levels of trainings, during which participants:
In addition, the National Restaurant Association Educational Foundation offers week-long Summer Institutes at post-secondary institutions throughout the country.
There are three levels of trainings, during which participants:
- Earn restaurant/foodservice educator certification
- Learn from faculty composed of nationally recognized content experts
- Network among peers
- Tour restaurant and foodservice facilities
- Receive classroom materials
Learn more about the Summer Institute
Program Support Resources |
Classroom Resources |
