Educator Resources

The resource section was created exclusively for Foundations of Restaurant Management & Culinary Arts.

Bridge Document

In this section, you will find the Bridge documents that illustrate the transition from the first edition to the second edition, the second edition to the third edition, and the CRP to FRMCA.

Global Cuisine Module

The Global Cuisine Module for the Foundations of Restaurant Management & Culinary Arts (FRMCA) curriculum covers a wide range of culinary traditions from around the world. It is divided into chapters that focus on different regions:

1. The Americas: This chapter explores the diverse culinary influences and flavor profiles across North America, Central America, and South America.
2. Europe, the Mediterranean, the Middle East, and Asia: This chapter delves into the rich and varied cuisines from these regions, highlighting traditional dishes, ingredients, and cooking methods.

These modules are designed to provide students with a comprehensive understanding of global culinary practices and cultural influences.

FRMCA, 3e Spanish Glossary

In this section, you can download the Level 1 and Level 2 Spanish glossaries, each paired with the corresponding English translations, for FRMCA 3e.

FRMCA, 3e Teacher Resource Packages

In this section, enter the access code from your email confirmation to download the PDF files containing your teacher resources.

To ensure the downloaded files retain their original formatting, please refer to this guide from Google Support: Prevent Auto Conversion of Downloaded Resources.

Need Help Uploading Large Files to Google Classroom?

Click this link for step-by-step instructions on how to split your file into smaller parts so it can be uploaded easily.

Trouble Accessing Your Teacher Resource Code?

Click this link for a step-by-step guide on how to retrieve your resource access code using alternative methods.