• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - NRAEF awards educator scholarships

Skip to navigation Skip to content

News & Research

Share:
Email Print
News RSS

NRAEF awards educator scholarships

Fifty-three high school educators will receive National Restaurant Association Educational Foundation scholarships for professional development.

Recipients can use the scholarships for hands-on training in the restaurant industry or the NRAEF's Summer Institutes. Scholarships are worth $1,750.

The Summer Institutes provide four levels of training for ProStart instructors in intensive, week-long workshops. The institutes cover the skills the instructors teach in ProStart's Foundations of Restaurant Management & Culinary Arts curriculum so they can better prepare their students.

Level 1 gives an overview of the restaurant and foodservice industry, including information about kitchen and management communication skills, cooking methods and other culinary essentials.

Level 2 begins with soups, stocks and sauces and covers teamwork and diversity in the workplace. Culinary topics include fruits and vegetables; potatoes and grains; breakfast and sandwiches; and salads and garnishing skills. Management topics include customer service, nutrition and cost control.

Level 3 covers global cuisine, baking, marketing and other advanced culinary and management topics.

The Level 4 Spotlight Series focuses on the dramatic shift in the world of food, including customer awareness, quality differences, health and wellness, and ingredient sourcing. This workshop at the New England Culinary Institute is designed for teachers with a strong foundation in kitchen skills. Using the Vermont agricultural landscape as a classroom, the course will cover farmer/producer relations, meat and fish fabrication, farm-to-plate menus, artisanal bread and cheese and coffee roasting and selection.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156