Resources & Training

Part of our mission is to provide the best training and resources available to all of our instructors across the state.  We offer a variety of ways that will help assist students in the classroom, as well as within the industry.  For more information on any of these resources, please contact WLRAEF at (307) 634-8816 ext 202 or email jill@wlra.org.

 

  • ProStart

What is ProStart?

The ProStart Program is a two-year industry-based curriculum that prepares high school students for careers in the restaurant and foodservice industry. Students gain valuable restaurant and foodservice skills through their academic and workplace experiences. Each point along this path is one step closer to achieving a successful rewarding career in the industry.  The official curriculum for ProStart is linked further down on the Resource Page below.

 

  • ServSafe & Food Safety

What is ServSafe?

ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution. The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded nationwide. See the advantages for yourself with an overview of the newly released ServSafe Seventh Edition. You’ll discover this is the food safety training program that truly is “workforce ready.”

Official ServSafe site

 

  • HTMP

What is HTMP?

The Hospitality and Tourism Management Program (HTMP) is an advanced, high school curriculum that immerses the student into the world of hospitality. This two year program will introduce students to the lodging industry and teach them the management principles that will enable them to achieve success in a hospitality leadership role. Completing this program will open many doors of opportunity and set the students on an exciting career path. The program includes a internationally recognized certification, created especially for the HTMP curriculum.

 

  • NRAEF Summer Institutes

The Summer Institutes provide technical and professional instruction for restaurant and foodservice educators. The goal is to provide educators with a forum to learn cutting-edge skills they can apply to the classroom. These week-long intensive workshops are delivered by industry experts at post-secondary institutions across the country.

During NRAEF Summer Institutes, educators have the opportunity to:

  • Work towards earning the NRAEF Certified Secondary Foodservice Educator certification
  • Learn from faculty composed of nationally-recognized content experts
  • Network among peers
  • Tour restaurant and foodservice facilities

 Level 1 – Basic

Begins with an overview of the restaurant and foodservice industry, and leads into kitchen and management essentials.

Prerequisite: None
Topic Highlights: Food safety, kitchen essentials, stocks, sauces, soups, management essentials

Learn more details about Level 1, including a sample agenda

Level 2 – Advanced

Topics include core culinary techniques, operational excellence, and career basics.

Prerequisite: Level 1 or waiver
Topic Highlights: Meat, poultry, seafood, customer service, fruits and vegetables, purchasing

Learn more details about Level 2, including a sample agenda and the waiver application

Level 3 – Mastery

Level 3 concludes culinary techniques, before branching into timely topics like sustainability and global cuisines.

Prerequisite: Level 1 or waiver, and Level 2
Topic Highlights: Sustainability, Baking, Global Cuisines, Marketing

Learn more details about Level 3, including a sample agenda

Spotlight Series

Content is determined by the host school, and is timely and topical.

Prerequisite: Level 1 or waiver, Level 2, and Level 3
Previous Spotlight Series Topics: Greening your kitchen, Farm-to-plate menus, Artisan bread baking, Coffee roasting, Pastry, Chocolate

Learn more details about the Spotlight Series

 

  • Fall Teacher Training

Each year, the WLRAEF partners with Central Wyoming College in Jackson to host a culinary conference to help provide our instructors with the latest techniques and information needed to benefit their students in the classroom.  The 3-day annual conference is an unparalleled opportunity to learn trends and ideas by engaging in hands-on workshops, demonstrations, tastings, tours, and receptions.  For more information and to register for this year’s event, please see http://www.jhculinaryconference.com.

 

  • Apprenticeship

If you’re a company that is looking to attract and build a more diverse and skilled workforce, Registered Apprenticeship can be your answer. Registered Apprenticeship is a proven system of training that prepares workers with skills that are customized to meet a company’s needs. Our national office is currently working to update this program to make apprenticeship work for hospitality, as a way to develop and keep talent, increase productivity, and encourage career growth.

How it works

Apprenticeships help employees enter and advance up the career ladder within the company and across hospitality. To build your hospitality apprenticeship program, you will need to identify the key people and organizational structure to operate the program. The National Restaurant Association Educational Foundation (NRAEF) and the American Hotel & Lodging Association (AHLA) will work closely with your company to design a program that can best showcase hospitality, benefit your workforce, and help you reach your workforce goals.

By registering an apprenticeship program in hospitality, NRAEF and AHLA can help you:

  • Identify partnerships and resources to enhance your program.
  • Develop your internal leadership to support this effort.
  • Design a program that meets national standards.
  • Ensure that your program provides apprentices the opportunity to develop the skills to meet your company’s needs.
  • Access federal and state funding and other resources.

 

  • Certificate of Achievement

The ProStart National Certificate of Achievement (COA) is your passport to the future. Earning the COA can give you a leg up in your job search, and opens the door to collegiate opportunities. Numerous restaurant, foodservice and hospitality programs offer benefits to ProStart graduates. These benefits include scholarships, class credits and credit towards work experience requirements.

To earn the ProStart National COA, a student must pass “The Foundations of Restaurant Management and Culinary Arts” Level 1 and Level 2 exams, document  400 hours of work experience and demonstrate proficiency on more than 50 workplace competencies.  Work experience can come from paid jobs, school-based enterprises or relevant volunteer work.

 

  • ProStart Passport

Check out the ProStart Passport to find additional information on scholarships and course credits by school.

 

  • ProStart Curriculum

From how to hold a knife properly to ensuring your restaurant makes money, Foundations of Restaurant Management & Culinary Arts teaches you what you need to start a career in restaurants.  The textbooks give you:

  • An insider’s look at working in restaurants
  • Exciting labs to practice your skills

The curriculum blends front-of-the-house and back-of-the-house content in two textbooks.  Starting with an overview of the industry, you’ll move into kitchen essentials – including equipment and culinary techniques – and management essentials like communication and customer service.

You’ll spend time in the kitchen honing your ability to cook restaurant quality meals and learn how to keep your guests coming back.  You’ll become immersed in hot topics within the industry, such as sustainability and global cuisines.  Just as important, you’ll become armed with the skills to find and keep a job within the restaurant industry.

The new editions of the textbooks are available for order for the 2017-2018 school year.  For ordering information, please click here. FRMCA has free companion sites available featuring references from the book, key terms and study aids.

Access the companion sites:

Level 1 Companion site: http://wps.prenhall.com/chet_nra_foundations_1/

Level 2 Companion site: http://wps.prenhall.com/chet_nra_foundations_2/

 

  • ProStart Instructor Handbook

As a state specific publication, the WLRAEF offers instructors a ProStart handbook in addition to the national curriculum.  This handbook includes many resources including knife skills training, school kitchen inventory suggestions and recipes costing lessons.

Download the handbook here.

 

  • Partner with Generation No Kid Hungry

ProStart students can earn COA hours volunteering with Generation No Kid Hungry, a national movement of young leaders dedicated to ending childhood hunger by ensuring all children get the healthy food they need, every day. Working within the No Kid Hungry campaign, we won’t stop until every kid in our generation has access to the food they need to succeed. Generation No Kid Hungry is made possible through the support of the Sodexo Foundation. To learn more, visit GenerationNoKidHungry.org.

The No Kid Hungry Menu is a great place to explore the possible volunteer opportunities you can participate in to get your 400 hours of work experience.

 

  • Education Certification

As a secondary educator specializing in restaurant management and culinary arts, you have the opportunity to obtain certification to demonstrate your knowledge of the foodservice industry.

Certified Secondary Foodservice Educator Certification

The Certified Secondary Foodservice Educator certification (CSFE) was developed for educators at the secondary level to:

  • Improve and enhance restaurant and foodservice knowledge
  • Develop technical and teaching skills
  • Satisfy certification and credential requirements of state and local school districts and professional and trade associations

CSFE Certification Requirements

To be eligible to apply for the Certified Secondary Foodservice Educator industry certificate, the candidate should meet the following requirements:

  1. Bachelors or Associates degree from an accredited institution or from recognized teacher education institution.
  2. Attend the NRAEF Summer Institutes, Levels 1 through 3, and successfully pass the exam for each Level.
    1. A waiver is available for Level 1 for educators with degrees in Hotel and Restaurant Management, Culinary Arts, or who hold a current ACF certification.
  3. 120 hours Industry Work Experience.

Download the CSFE Application Form

 

Certification Renewal

The CSFE certification requires ongoing professional development to keep the certification current. To renew your certification you must earn 80 hours of Continuing Education Hours (CEH) within five years of acquiring the credential. Keep copies of your letters, certificates, transcripts, etc. in order to keep track of your progress.

Download the CSFE Renewal Application

NRAEF Approved Continuing Education Hours

 

  • Professional Development Grants for Educators

The National Restaurant Association Educational Foundation (NRAEF) provides Professional Development Grants for Educators attending our annual Summer institutes. Roughly one in four educators that attend the Summer Institutes are able to through these professional development grants of $1,750.

Eligibility:
Interested applicants must be current educators who will be attending an NRAEF Summer Institute.

Timeline:
January 28: Grant Application for Summer Institute Opens
February 28:  Application Closes
February – March:  Grant Application Review
April:  Award Notifications
April – May:  Grant Claiming and Payments

Frequently Asked Questions:

Q:  How do I apply for a professional development grant?
A:  Our application is completely online and available at nraefeducators.awardspring.com between January and February of each year.

Q: What do I need to apply?
A:  Application is completed completely online, you’ll need a valid e-mail address and computer to complete the application.

Q:  When is the deadline to apply?
A:  The deadline to apply for a professional development grant is in February

Q:  How will I know if I was awarded?
A:  All awardees will be notified via e-mail to the e-mail address they provided in the application registration.

Q:  Is the professional development grant taxable income?
A:  The IRS has very specific guidelines on what type of aid is non-taxable. Since we’re not tax professionals and everyone’s situation is different, we recommend checking with your tax preparer or a tax professional you trust for more guidance on whether or not to claim the scholarship as taxable income. All grant recipients must complete a W9 in order to receive the professional development grant.

 

  • ProStart Educator Registration

In order to receive the discounts on curriculum, have your students earn their COA and be eligible for scholarships, you must be a registered and certified ProStart school.  Once you are approved by the WLRAEF, you will be notified of your ID number.

Register here as a ProStart educator or Foundations of Restaurant Management & Culinary Arts educator.

IMPORTANT: Select ProStart if you are a ProStart program educator, regardless of which edition of the curriculum you use.

 

Confirmed ProStart School Educator and Proctor

Who can become a Confirmed ProStart School Educator and Proctor?

  • Your school is recognized as a Confirmed ProStart Program by both the state restaurant association and the National Restaurant Association Educational Foundation.
  • You use the “Foundations of Restaurant Management and Culinary Arts” curriculum.
  • You teach the course, participate in ProStart program activities and also administer the FRMCA exams to your students.

If you select this category your eligibility will be confirmed by your state ProStart Coordinator.

 

Confirmed ProStart Program Educator

Who can become a Confirmed ProStart Program Educator?

  • Your school is recognized as a Confirmed ProStart Program by both the state restaurant association and the National Restaurant Association Educational Foundation.
  • You use the “Foundations of Restaurant Management and Culinary Arts” curriculum.
  • You teach the course and participate in ProStart program activities but do NOT administer the FRMCA exams to your students. Per state or school policy, exams are administered by someone other than the educator.

If you select this category your eligibility will be confirmed by your state ProStart Coordinator.

 

Confirmed ProStart Program Proctor

Who can become a Confirmed ProStart Program Proctor?

  • Your school is recognized as a Confirmed ProStart Program by both the state restaurant association and the National Restaurant Association Educational Foundation.
  • The curriculum used in the class is “Foundations of Restaurant Management and Culinary Arts” (FRMCA).
  • You do not teach the course.
  • You have been designated by your school to administer the FRMCA exams to ProStart students.

Your eligibility will be confirmed and approved by the state ProStart coordinator.

 

Foundations of Restaurant Management & Culinary Arts Educator

Who can become a Foundations of Restaurant Management & Culinary Arts Educator?

  • You use the “Foundations of Restaurant Management and Culinary Arts” (FRMCA) curriculum.
  • Your school is not a confirmed ProStart program.