Below is a description of each award and its cash prize. Click here for more details and to see the 2019 winners.

2020 Kendall College Entrepreneurship Award - $1,000 prize
The award identifies culinary programs that either teach or encourage entrepreneurship in their programming or implement revenue-generation and cost savings into their operations.

Submission guidelines:

• Open to individuals and all culinary programs
• Open to secondary and post-secondary schools
• Include all contact information in your application
• Entries judged in the areas of quality of design, applicability, replicability, stewardship, success in implementation of the project or concept, impact upon the college and community and thoughtful innovation in practice and technique.

2020 Green Award - $1,000 prize
The Green Award is offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs. This award is sponsored by the United Soybean Board who is proud to reach out to educators and to recognize their efforts instructing students in the importance of agriculture in their product selection and menu designing.

Submission guidelines:

• Open to individuals and all culinary programs
• Open to all secondary and post-secondary schools
• Include all contact information in your application
• Entries judged in the areas of quality of design, applicability, replicability, stewardship, success in implementation of the project or concept, impact upon the college and community, and thoughtful innovation in practice and technique.
• Application should include description of accomplishment(s) in less than 500 words
• Attach documentation illustrating the effort
• Show how you measure success of this idea/initiative/effort

Sysco Educator of the Year Award – Two $1,500 prizes
These awards are open to secondary and post-secondary educators as well as culinary educators working within the non-profit training sector. There is no actual application form, but please include a cover letter to the Awards Selection Committee summarizing the nominee’s commitment to quality education as well as to his/her students and the advancement of the culinary, baking & pastry, and hospitality professions.

Specific documentation that is suggested/required:

• Include a description of methodologies that exemplify innovative teaching techniques and give examples
• Provide evidence of the educator’s professional commitment to the educational community and foodservice industry which might include school committee work, professional networking, and community involvement
• Include a resume with the application
• Provide descriptions of ongoing professional development in both instructional and technical skills in the last few years
• Describe overall evidence that the educator has proven leadership in his/her profession; examples may include peer reviews, student evaluations, letters of recommendation, certificates and honors received, etc.

2020 Idaho Potato Commission Innovation Award – Two $1,000 and Two $500 prizes
These awards recognizes educators and/or programs at both the secondary and post-secondary levels who have shown to be innovative in their approaches to effective culinary arts education.

Examples of innovations can be in the areas of:

New programs
New delivery methods
New partnerships
New relations with the local community

The award will be available to a post-secondary program (and runner up if applicable) and a secondary program (and runner up if applicable). Winners will receive a check for $1,000 each and runners-up will receive a check for $500 each. Applicants are welcome to apply each year to the IPC Innovation Award; however, materials submitted should be current and relevant to the theme for that year.

Applications should include the following:

• A cover sheet which includes the name and contact information (including cell phone) of the person completing the application
• A narrative describing how the applicant’s program addresses one or more innovation areas
• Documentation could include:
  • Catalog and/or course descriptions
  • Evaluations of the experiences by students, industry, and educators who are monitoring the program or course
  • Testimonials of students and/or industry participants
  • Other documents which would show the committee how these experiences are successfully incorporated