Foundations of Restaurant Management & Culinary Arts Level 2

by National Restaurant Association

• ISBN13: 9780131380226
• ISBN10: 0131380222
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-05-27
• Publisher: Pearson

Summary

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. The pedagogy is fortified by 21st Century Learning themes and objectives. The Program features are as follows: 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 ProStartreg; program A High-school level book. Anyone preparing for a career in restaurant and foodservice managerment.

Table of Contents

Table of Contents Level Two

1. Breakfast Food and Sandwiches

2. Nutrition

3. Cost Control

4. Salads and Garnishes

5. Purchasing and Inventory

6. Meat, Poultry, and Seafood

7. Marketing

8. Desserts and Baked Goods

9. Sustainability in the Restaurant and Foodservice Industry

10. Global Cuisine 1 — The Americas

11. Global Cuisine 2 — Europe, the Mediterranean, the Middle East, and Asia