NRAEF Educator Website
ProStart® educators help build the future leaders of the restaurant and foodservice industry. The National Restaurant Association Education Foundation website gives educators, students, parents, and coordinators a place to find information about the ProStart® program.
For more information, please click HERE.
Ordering ProStart® Texts & Instructional Materials
The National Restaurant Association and Educational Foundation partnered with academic and industry experts to develop Foundations of Restaurant Management & Culinary Arts, Second Edition (FRMCA).
FRMCA, 2e includes updates throughout to reflect the most current competencies and industry trends. The curriculum is divided into two levels to give students the most comprehensive introduction to the culinary and management sides of the business.
What’s new in the Second Edition:
- Shorter, “bite-sized” chapter modules for more flexibility and better student retention
- Application of math, science and technology in every chapter
- New pedagogy and design to engage students and highlight key content and competencies
- An expanded program of digital offerings including the following new assets:
- Media library featuring nearly one hundred original videos and animations
- Media-rich, interactive e-book option
- Online recipe management program from MasterCook
- Expanded teacher’s resource package for even more support in the classroom
Learn more about Foundations of Restaurant Management & Culinary Arts, see sample chapters, access resources, and purchase materials at textbooks.restaurant.org.
ProStart® Exam Administration Process
Each student must pass both the final exam for Level 1 and Level 2 in order to be considered for the Certificate of Achievement (COA). At the end of each level students must take and pass an exam of 100 questions each with a 70 percent or higher. All exams (print-based or online) must be scheduled online. When you schedule the exam, it will generate an Exam Information Form for you to send in with the answer sheets (if you administer a print-based exam).
For more information, please click HERE.
ProStart® Certificate of Achievement (COA)
The ProStart® National Certificate of Achievement (COA) is an industry-recognized certificate that signifies a strong foundation in the basic management and culinary skills considered critical to success by industry leaders. To earn the ProStart® National COA, a student must pass the National Restaurant Association‚¬„¢s Year 1 and Year 2 exams, and complete 400 hours of mentored work experience.
For more information, please click https://myprostart.
ProStart Educator Professional Development Retreat
The ProStart Educator Professional Development Retreat is held once a year. Our school-to-career training program for high school students is supported by educators in 20 of Delaware’s public schools and 2 correctional facilities. As part of our commitment to propel students into great culinary and hospitality careers, we support our educators who work with the students day in and day out. ALL Delaware ProStart Educators are invited and at least one educator must be in attendance for each Delaware ProStart Program.
The National Restaurant Association Education Foundation provides a scholarship for educators who are attending the NRAEF summer institute to further develop their knowledge of the industry. A number of scholarships are provided for the students involved in the ProStart® program. Educators are responsible for encouraging students to submit entries for any scholarship that applies.
Colleges & Universities
There are a number of colleges and universities that work closely with the ProStart® program. Numerous colleges offer benefits for students who have completed their National Certificate of Achievement to make college more affordable. To view the colleges and universities involved, click https://nra-my.
Mentors are owners, managers, chefs, supervisors, vendors and others in the restaurant industry. They are a guide for students and assistants for ProStart® educators. The mentor provides support, encouragement, and coaching for the students and faculty involved, along with giving back to the foodservice and hospitality community. Mentors should provide direction for students to help connect and build a future in the industry.