The National Restaurant Association partnered with academic and industry experts to develop
Foundations of Restaurant Management & Culinary Arts, Third Edition.
To use the latest edition of FRMCA in your course or to learn more, please visit https://textbooks.restaurant.org or email your requests to textbooks@restaurant.org.
Foundations of Restaurant Management & Culinary Arts offers an industry-driven curriculum designed to prepare students for careers in restaurant and foodservice management. Developed meticulously by the National Restaurant Association, it incorporates input from numerous industry and education representatives. This balanced perspective is crucial in helping students bridge the gap between classrooms and careers.
Foundations of Restaurant Management & Culinary Arts, Level 1 and Level 2, provide the following benefits:
- Comprehensive coverage of culinary and management topics
- An industry-infused approach
- Pedagogy that supports 21st-century learning
- Relevant and timely topics, from global cuisines to sustainability
- Content aligned to certificates and ProStart program opportunities
- Certificate opportunities that meet Carl Perkins funding requirements
- Supplements and technologies that help educators do more in less time
What's New to the Third Edition?
- Updated & Enhanced Curriculum - Program has been thoroughly updated based on feedback from industry professionals, incorporating the latest techniques, processes, technologies, and management concepts.
- Streamlined Organization - Restructured content to get students into the kitchen faster, enhancing their familiarity with equipment, communication protocols and kitchen roles. The back-of-the-house basics chapter ensures a comprehensive understanding from day one.
- Restaurant Management Framework - Revamped to focus on how topics can be applied when developing a restaurant concept.
- Expanded Skills & Recipes - Essential skills and recipes have been expanded throughout the curriculum, ensuring students develop a well-rounded culinary foundation.
- New Features - Introducing new boxed features, including cross-curricular STEM content, tips for excelling in ProStart competition, and strategies for effective teamwork in the kitchen.
- Learn more about FRMCA, 3rd edition, see sample chapters, access resources and purchase materials at https://textbooks.restaurant.org.