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Foundations of Restaurant Management & Culinary Arts
Curriculumand
Exam Administration
Foundations of Restaurant Management and
Culinary Arts (FRMCA)
• Comprehensive coverage• Industry-infused approach• 21st Century Learning• Relevant and timely topics• ProStart® content• Certificate opportunities
Two Levels - Level 1 and Level 2 TABLE OF CONTENTS LEVEL ONE1. Welcome to the Restaurant and Foodservice Industry2. Keeping Food Safe3. Workplace Safety4. Kitchen Essentials 1 – Professionalism
and Understanding Standard Recipes5. Kitchen Essentials 2 – Equipment
and Techniques6. Stocks, Sauces, and Soups7. Communication8. Management Essentials9. Fruits and Vegetables10. Serving Your Guests11. Potatoes and Grains12. Building a Successful Career
in the Industry
Two Levels - Level 1 and Level 2
TABLE OF CONTENTS LEVEL TWO1. Breakfast Food and Sandwiches2. Nutrition3. Cost Control4. Salads and Garnishes5. Purchasing and Inventory6. Meat, Poultry, and Seafood7. Marketing8. Desserts and Baked Goods9. Sustainability in the Restaurant and
Foodservice Industry10. Global Cuisine 1 – The Americas11. Global Cuisine 2 – Europe, the
Mediterranean, the Middle East,and Asia
Student Components
• Student Edition Print or eText Format– Companion Website– www.pearsonhighered.com/frmca
• Activity Guide
• Answer Sheet for the ProStart Test – Pen & Paper or Online Voucher
Student Edition
Professional Profiles
Each Chapter Section Includes:
• Fast Facts & Trends • End of the Section
Summary• Section Review
Questions and Activities• End of Chapter
includes:• Apply Your Learning• Exam Prep
Questions
Activity Guide (Consumable Workbook)
Free Companion Website at www.pearsonhighered.com/frmca
• Self – Graded Quizzes• Essay• Activities• Crossword Puzzles • . . . And more!
Teacher Resources
• Teacher’s Wrap-around Edition• Test Book with ExamView® Assessment Suite CD-ROM• Instructor Resources CD• Recipe Bank
Teacher Wrap-Around Edition
• Teacher Instruction wraps around the student view
• Differentiated Instruction for slower learners, special needs and advanced students
• Chapter tools for cross curricular instruction for Math, Science, Literacy & 21st Century Skills
Test Bank with ExamView
Instructor Resources CD
• PowerPoint Presentations
• Chapter Videos• Game• Answers to the
Activity Guides• Recipes• Teaching Tips
Recipe Cards
Locate you Pearson representativewww.PearsonSchool.com/frmca
800-848-9500
Exam Administration
Exam Resources• All the forms necessary to administer the exams are
available online in the Educator Services area at www.nraef.org
• Please refer to the Exam Administration Handbook for complete instructions
Accessing the Exams
• The National Restaurant Association writes new exams annually for each year of the curriculum
• Educators must be registered on the website in order to create or view exams
• Follow the instructions in the “Manage and Schedule Exam Session” section of the Educator Services page
Answer Sheets
• Answer sheets for print exams and seat numbers for online exams are purchased separately through Pearson
• For your Pearson rep, visit www.pearsonschool.com/frmca
Administering the Exam
• Please make sure that all students put the correct Exam Form Number on their answer sheet
• Please stress the importance of writing legibly and filling in the bubbles clearly
• Be sure that students use the same name each year– i.e. if he’s John Smith one year, he shouldn’t be
Johnny Smith, Jonathon Smith, John Smith Jr., etc. the next year
• Failure to follow all instructions can lead to scoring delays
Returning the Exams
• When you return the answer sheets to the Service Center, nothing should accompany them except the Examination Information Form
• Please do not send Year 1/Level 1 and Year 2/Level 2 answer sheets in the same package
• Do not send Workplace Validation Forms with answer sheets – these go directly to your state ProStart coordinator
Viewing Scores
• Score Reports are accessible through the Educator Services section of the ProStart website
• Students may access their scores through the Students page of the website
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