Resource Center

Apr 26, 2017, 16:36

Resource Center

In this section you will find information about online and other useful resources for professionals in the field. Please use the links below or the right side navigation menu to access them. If you would like to submit a useful Web site, blog or other resource, please contact us at This email address is being protected from spambots. You need JavaScript enabled to view it.

Industry Resource Listing

Classifications

1 = CEU’s/ CEH’s

2 = Class outlines and/or specific curriculum content

3 = Classroom visual materials

4 = Downloadable materials from website

5 = Industry related blog

6 = Research materials and analytical data

7 = Online videos

8 = Recipes/Menu trends

9 = Nutrition 

 
Meat, Poultry, Game
Agri Beef 1-9 www.agribeef.com/education/
American Lamb Board  1-9 www.americanlamb.com/chefs-corner/curriculamb/ 
Butterball Foodservice 2-9 www.butterballfoodservice.com
Maple Leaf Farms 6-9 www.mapleleaffarms.com
National Cattlemen’s Beef Association 6-9 www.beeffoodservice.com
National Pork Board 6,8,9 www.porkfoodservice.org
National Turkey Federation 5,6,8,9 www.eatturkey.org
North American Meat Institute 5,6,9

www.meatinstitute.org

Seafood
 
Alaska Seafood Marketing Institute 1-9, Best Practices www.alaskaseafood.org
Australis Fish 5,6,8,9 www.thebetterfish.com
Bureau of Seafood and Aquaculture 8 www.freshfromflorida.com/Recipes/Seafood
National Aquaculture Association 2-9 thenaa.net
Produce
American Egg Board 2-9 www.aeb.org
Apricot Producers of California 8,9 * Farmers Market Locator www.califapricot.com
Avocados from Mexico 3-9 foodservice.avocadosfrommexico.com
California Cling Peach Board 6,8,9 www.calclingpeach.com
California Avocado Commission 3,4,6-9 www.californiaavocado.com
California Dried Plum Board 5,6,8,9 www.californiadriedplums.org
California Endive 5,6,8,9 www.endive.com
California Fig Advisory Board 6,8,9 www.californiafigs.com
California Kiwifruit Commission 3,4,6-9 www.kiwifruit.org
California Pear Advisory Board 6,8,9 www.calpear.com
California Raisin Marketing Board 3,4,6,8,9 * Dietary Tool Kit www.calraisins.org
California Strawberry Commission 6 www.calstrawberry.com
California Table Grape Commission 3,4,6,8,9 www.tablegrape.com
Cherry Marketing Institute 6,8,9 www.choosecherries.com
Concord Grape Association 6,8,9 www.concordgrape.org
Cranberry Institute 5,6,8,9 www.cranberryinstitute.org
Cranberry Marketing Committee 4,6,8,9 *Tool Kit www.uscranberries.com
Dole Packaged Foods 6-9, *Cost Savings Calculator www.dolefoodservice.com
Florida Dept. of Citrus 6,8,9 www.floridajuice.com
Hass Avocado Board 2-9 *Tool Kit www.avocadocentral.com
Idaho Potato Commission 3-9 *Cost & Sizing Guides www.idahopotato.com
Leafy Greens Council   8,9 www.leafy-greens.org
Leaf Greens Marketing Association 3,6,7 www.lgma.ca.gov/
Louisiana Sweet Potato Commission 6,8,9 www.sweetpotato.org
Mushroom Council 3-6, 8, 9 www.mushroomcouncil.org
National Honey Board 3-6,8,9 *Teacher Guide www.honey.com
National Mango Board   2-6,8,9 *Lesson Plans www.mango.org
National Onion Association 2-9, *Lesson Plans www.onions-usa.org
National Processed Raspberry Council 3-9 www.redrazz.org
National Watermelon Promotional Board 2-9 www.watermelon.org
NC Sweet Potato Commission 3-6,8,9 www.ncsweetpotatoes.com
New York Apple Association 6,8,9 www.nyapplecountry.com
North American Blueberry Council 5,6,8,9 www.blueberry.org
Northwest Cherry Growers 6,8,9 www.nwcherries.com
Olives from Spain 4,8,9 olivesfromspain.us/
Oregon Raspberries and Blackberries 3-6,8,9 www.oregon-berries.com
Pacific Northwest Canned Pear Service 3,4,6,8,9 www.eatcannedpears.com/
Pear Bureau Northwest 3,4,6-9 www.usapears.com
Pomegranate Council 6,8,9 www.pomegranates.org
Produce for Better Health Foundation 2-9 www.5aday.com
The Soyfoods Council 6,8,9 www.thesoyfoodscouncil.com
U.S. Apple Association 5,6,8,9 www.usapple.org
U.S. Potato Board  5,6,7,9 www.uspotatoes.com
USA Rice Federation 3-9 www.menurice.com
Washington Red Raspberry Commission 6 www.red-raspberry.org
Washington State Apple Commission 6,8,9 www.bestapples.com
Washington State Potato Commission 3-6,8,9 www.potatoes.com
Wheat Foods Council 2-6,8,9 *Tool kits and classroom materials www.wheatfoods.org
Wild Blueberry Assn. of North America 6,8,9 www.wildblueberries.com
Oil, Spices and Seasonings
North American Olive Oil Association 4-6,8,9 *Classroom materials www.aboutoliveoil.org
     
Nuts and Legumes
Almond Board of California 3-6,8,9 *Tool Kit www.almonds.com/food-professionals
American Pistachio Growers 4-9 www.americanpistachios.org/
California Walnut Board 3,4,6,8,9 www.walnuts.org
National Peanut Board 4,5,6,8,9 www.nationalpeanutboard.org
Dairy Products
Emmi Roth USA 7,8 *Pairing information us.emmi.com/en
Real CA Milk 3,4,6-9 www.realcaliforniamilk.com/foodservice/
Wisconsin Milk Marketing Board 3-9, *Pairing guides www.wisdairy.com
Specialty Foods
New York Wine & Grape Foundation 6 www.nywine.com
Popcorn Board 3,6,7,9 www.popcorn.org
Baking Ingredients
Guittard Chocolate Company 6,8,9 www.guittard.com
Bay State Milling Co. 5,6 www.baystatemilling.com
Classroom Technology
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship www.atplearning.com
KP Education Systems 2, 3, 4, 6, 7- 9 www.kpcurriculum.com
Live Text 7 www.livetext.com
Pearson Education 2,7 www.pearsoned.com
Manufacturing/Distributors
Barilla America 5,6,8,9 www.barilla.com/en-us
Bay State Milling Co. 5,6 www.baystatemilling.com
Dole Packaged Foods 6-9, *Cost Savings Calculator www.dolefoodservice.com
Knouse Foods 6,8,9 www.knousefoodservice.com
Mercer Culinary 3,6,7 mercerculinary.com
SYSCO 5-8 www.sysco.com
Unilever Food Solutions 6-9 www.unileverfoodsolutions.us
Verterra Dinnerware 5, *Sustainable dinnerware www.verterra.com
Publishers and Hospitality Resources
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship www.atplearning.com
Industry Organizations
American Culinary Foundation 1,2,5,6,7,9 www.acfchefs.org
American Hotel & Lodging Educational Institute 1,2,6 www.ahlei.org
Club Managers Association of America 1,2,6 www.cmaa.org
Federation of Dining Room Professionals 2,4,6 www.frontsummit.com
International Food Service Executives Association 6 www.ifsea.com
National Restaurant Association 4-7 www.nraef.org
Research Chef Association 5-7 www.culinology.org
Retailer’s Bakery Association 5,6 www.retailbakersofamerica.org
Produce for Better Health Foundation 2-9 www.5aday.com
Wisconsin Cheese Externship for Culinary Instructors & Students

Wisconsin Cheese Externship for Culinary Instructors & Students

Does one of your top students have a love for all things dairy…especially cheese…and a hunger to learn more about cheese making, storage, handling and culinary functionality? If so, this could be the trip of a lifetime! Emmi Roth USA and the Wisconsin Milk Marketing Board are offering a Wisconsin Cheese Externship specifically for postsecondary culinary instructors and their students. Team up with a student to create a recipe showcasing Roth® Natural Melt™ cheese, and both of you could win a 5 day/4 night trip to Wisconsin for an artisan and specialty cheese immersion.

Certifications for Foodservice Educators and Industry Professionals

American Culinary Federation

  • Certified Master Chef (CMC)
  • Certified Master Pastry Chef (CMPC)
  • Certified Executive Chef (CEC)
  • Certified Executive Pastry Chef (CEPC)
  • Certified Culinary Educator (CCE)
  • Certified Chef de Cuisine (CCC)
  • Certified Personal Executive Chef (CPEC)
  • Certified Secondary Culinary Educator (CSCE)
  • Certified Working Pastry Chef (CWPC)
  • Certified Sous Chef (CSC)
  • Certified Personal Chef (CPC)
  • Certified Culinarian (CC)
  • Certified Pastry Culinarian (CPC)
  • Certified Culinary Administrator (CCA)

Professional Organizations

Send us your contact information to This email address is being protected from spambots. You need JavaScript enabled to view it. to be added to this list.

Giveaways

This section of CAFÉ is devoted to networking industry resources with the foodservice classroom. Please contact the sponsor directly to request the item(s) that they are offering. One offer per school, please, unless otherwise indicated

  • FREE: Beef quality and buying tips. It should be easy to buy beef, but not always. Besides price, factors such as quality, aging, portion control and the cut ultimately determine customer satisfaction and repeat sales. These fact sheets and beef cuts chart provide tips for evaluating those factors and making profitable decisions. To order, simply e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. or write to: Facts c/o Certified Angus Beef LLC, 206 Riffel Rd., Wooster, OH 44691-8588. Visit www.certifiedangusbeef.com for beef tips, videos and recipes from our corporate chef.
  • FREE: Menu Development Resource Set "The Best of Fresh Grapes: A Foodservice Trio." Three Inspiring and Practical Tools for Operators, Chefs and Menu Developers. The set includes "Serve'em Up!" a comprehensive full-color brochure featuring menu concepts, dining trends, recipes, handing tips, exciting information on the health and nutrition benefits of grapes, and much more; Six "Signature" Recipe Cards: full-color, chef-developed recipes featuring an array of "world cuisine" and "traditional with a fresh twist" entrée salad and sandwich concepts such as Masala Chicken Salad with Grapes; Shrimp and Grape Salad with Lemongrass Vinaigrette; Roasted Turkey and Grape Wraps with Quick Mole Sauce and more; "Stanford Dining Does Its Research": a case study of Stanford Dining's increased use of grapes in multiple ways (fresh to-go, sides, sandwiches, salads) in multiple venues, including student, staff and visitor dining and take-out areas, with positive results. To order "The Best of Fresh Grapes" set, or any one of the three pieces individually or in combination, simply e-mail your request to This email address is being protected from spambots. You need JavaScript enabled to view it., call 559-447-8350 or write to: The California Table Grape Commission, 392 W. Fallbrook, Ste.101, Fresno, California 93711-6150. For other information please visit our Web site at www.grapesfromCalifornia.com.

Hospitality Resume Writing Tips

The purpose of one’s resume is not to get a job, but to get the first interview. Interviewing skills are very important, no matter the skill level or career level of the individual.  Communication and chemistry are very rarely overlooked just because a candidate’s skill level is high.  In hospitality we do not work alone.  We work as part of a team, and therefore companies rarely ignore a potentially disastrous culture fit because someone’s skills are superior.

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