Resource Center

Apr 22, 2018, 6:59

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


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
American Lamb Board  1-9 
Butterball Foodservice 2-9
Maple Leaf Farms 6-9
National Cattlemen’s Beef Association 6-9
National Pork Board 6,8,9
National Turkey Federation 5,6,8,9
North American Meat Institute 5,6,9

Alaska Seafood Marketing Institute 1-9, Best Practices
Australis Fish 5,6,8,9
Bureau of Seafood and Aquaculture 8
National Aquaculture Association 2-9
American Egg Board 2-9
Apricot Producers of California 8,9 * Farmers Market Locator
Avocados from Mexico 3-9
California Cling Peach Board 6,8,9
California Avocado Commission 3,4,6-9
California Dried Plum Board 5,6,8,9
California Endive 5,6,8,9
California Fig Advisory Board 6,8,9
California Kiwifruit Commission 3,4,6-9
California Pear Advisory Board 6,8,9
California Raisin Marketing Board 3,4,6,8,9 * Dietary Tool Kit
California Strawberry Commission 6
California Table Grape Commission 3,4,6,8,9
Cherry Marketing Institute 6,8,9
Concord Grape Association 6,8,9
Cranberry Institute 5,6,8,9
Cranberry Marketing Committee 4,6,8,9 *Tool Kit
Dole Packaged Foods 6-9, *Cost Savings Calculator
Florida Dept. of Citrus 6,8,9
Hass Avocado Board 2-9 *Tool Kit
Idaho Potato Commission 3-9 *Cost & Sizing Guides
Leafy Greens Council   8,9
Leaf Greens Marketing Association 3,6,7
Louisiana Sweet Potato Commission 6,8,9
Mushroom Council 3-6, 8, 9
National Honey Board 3-6,8,9 *Teacher Guide
National Mango Board   2-6,8,9 *Lesson Plans
National Onion Association 2-9, *Lesson Plans
National Processed Raspberry Council 3-9
National Watermelon Promotional Board 2-9
NC Sweet Potato Commission 3-6,8,9
New York Apple Association 6,8,9
North American Blueberry Council 5,6,8,9
Northwest Cherry Growers 6,8,9
Olives from Spain 4,8,9
Oregon Raspberries and Blackberries 3-6,8,9
Pacific Northwest Canned Pear Service 3,4,6,8,9
Pear Bureau Northwest 3,4,6-9
Pomegranate Council 6,8,9
Potatoes USA 1-9
Produce for Better Health Foundation 2-9
The Soyfoods Council 6,8,9
U.S. Apple Association 5,6,8,9
USA Rice Federation 3-9
Washington Red Raspberry Commission 6
Washington State Apple Commission 6,8,9
Washington State Potato Commission 3-6,8,9
Wheat Foods Council 2-6,8,9 *Tool kits and classroom materials
Wild Blueberry Assn. of North America 6,8,9
Oil, Spices and Seasonings
North American Olive Oil Association 4-6,8,9 *Classroom materials
Nuts and Legumes
Almond Board of California 3-6,8,9 *Tool Kit
American Pistachio Growers 4-9
California Walnut Board 3,4,6,8,9
National Peanut Board 4,5,6,8,9
Dairy Products
Emmi Roth USA 7,8 *Pairing information
Real CA Milk 3,4,6-9
Wisconsin Milk Marketing Board 3-9, *Pairing guides
Specialty Foods
New York Wine & Grape Foundation 6
Popcorn Board 3,6,7,9
Baking Ingredients
Guittard Chocolate Company 6,8,9
Bay State Milling Co. 5,6
Classroom Technology
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship
KP Education Systems 2, 3, 4, 6, 7- 9
Live Text 7
Pearson Education 2,7
Barilla America 5,6,8,9
Bay State Milling Co. 5,6
Dole Packaged Foods 6-9, *Cost Savings Calculator
Knouse Foods 6,8,9
Mercer Culinary 3,6,7
Unilever Food Solutions 6-9
Verterra Dinnerware 5, *Sustainable dinnerware
Publishers and Hospitality Resources
American Technical Publishers 1,2,3,4,7, *ACF Apprenticeship
Industry Organizations
American Culinary Foundation 1,2,5,6,7,9
American Hotel & Lodging Educational Institute 1,2,6
Club Managers Association of America 1,2,6
Federation of Dining Room Professionals 2,4,6
International Food Service Executives Association 6
National Restaurant Association 4-7
Research Chef Association 5-7
Retailer’s Bakery Association 5,6
Produce for Better Health Foundation 2-9

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.


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 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
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