Center of the Plate Training

Transcription

1 Center of the Plate Training October 26-28, 2004 University of Florida Gainesville, Florida Expand your Knowledge of Center of the Plate Proteins - Beef, Pork, Veal, Lamb Seafood & Poultry Presented by NAMP in conjunction with The National Pork Board and National Cattlemen s Beef Association (NCBA) on behalf of the Cattlemen s Beef Board.

2 Expand your Knowledge of Center of the Plate Proteins... Staying ahead of the game in the foodservice business means you need to know your stuff. This course will give you an invaluable grasp on the basics - a first-hand look at how a carcass is converted into the portioned items commonly traded in the foodservice business. Just as importantly, this course will provide information on new products being sold, how those products can be utilized by restaurants, and menu options for undervalued parts of the carcass. Whether you re a purchaser or seller of meat products, this course will provide an excellent knowledge base for the products you are dealing with and can even teach you a few tricks of the trade that will separate your knowledge and ability from those of your competition. Best of all, the course will cover ALL the major center of the plate protein items, including beef, veal, lamb, pork, seafood and poultry. What You Will Learn From This Course: a) The IMPS/NAMP numbering system, purchase specified options, and standards common to the industry; b) A knowledge of meat items as described by IMPS and by NAMP s Meat and Poultry Buyers Guides; c) Where meat items originate and how this affects their final use; d) The importance of standards and how standards keep products consistent, wholesome, and fair throughout the market; e) Common defects or inconsistencies in meat products that you should look for to prevent unsatisfied customers or dining experiences. NAMP s Meat Buyers Guide and Poultry Buyers Guide together a $75 value - are included in your registration fee!

3 f) Current trends in the foodservice industry and new menu ideas and options. g) How value is determined for different meat products and how this is affected by quality parameters. Agenda... Classes will be held from 8:00 am 5:00 pm on Tuesday and Wednesday, and 8:00 am 3:00 pm on Thursday. This schedule is subject to change; final schedule will be sent to registered attendees. Tuesda uesday,, October 26, 2004 Morning Sessions Introduction to the IMPS/NAMP numbering system. A break-down of the entire beef carcass. Specifications and quality issues will also be discussed. Lunch Tuesda uesday y Afternoon Sessions Continued breakdown of the beef carcass. Discussion on the latest foodservice trends for beef and of the Beef Value Cuts introduced by NCBA. Tuesday s presenter will include Steve Olson, Meat Marketing Specialist at USDA s Agricultural Marketing Service (AMS). Wednesda ednesday,, October 27, 2004 Seafood products: Certification, common defects, product specifications and quality parameters. Poultry products (including shell eggs) Lunch Processed meat products Veal (Presentations by Monte Berg, Seafood Inspection Program, U.S. Department of Commerce; Mike Lopez, Staff Officer with Poultry Division of USDA AMS; and Steve Olson, USDA AMS.)

4 Thursda sday,, October 28, 2004 Thursday s sessions are divided into two sections - pork in the morning, followed by lunch, then a lamb session in the afternoon. You ll get an in-depth look at each carcass, its breakdown, muscle identification, cut identification, specifications, uses and foodservice trends. (Presentations by Steve Olson, USDA AMS.) Continuing Education Credits Available! This program has been approved by the American Culinary Federation for 22 Continuing Education hours. RD/DTR Continuing Education credit may also be available upon request. Registration, Travel and Accommodations... Cabot Lodge 3726 SW 40th Blvd. Gainesville, FL (352) A block of rooms is reserved under NAMP Center of the Plate Workshop at a special rate of $62/night which includes continental breakfast and nightly cocktails. Rates guaranteed through Oct. 4th only make your reservations early! Location and Transpor ransportation The University of Florida is located in Gainesville, in the north central Florida region. Flights may be taken directly into Gainesville on Delta Connection or U.S. Airways Express. Service also being added this fall on Northwest Airlink and Continental Connection. Transportation will be provided between the Cabot Lodge and the University campus each day.

5 Registration Form Your registration fee includes: Breakfast, lunch, scheduled breaks and one evening dinner, and transportation between the hotel and the University of Florida. Also included is a NAMP Meat Buyers Guide, Poultry Buyers Guide, USDA IMPS, USDA Trade Descriptions for Poultry, the Seafood Handbook and other course materials. Registration fees: $699/Person (Before Oct. 4) $750/Person (After Oct. 4) Total tal Fees:$ Company: Address: City: State/Prov: Zip/Postal: Phone: FAX Payment (Advance payment required.) MasterCard VISA Check enclosed (payable to NAMP) *Sorry - no AmEx Card#: Exp: Authorized Signature: *Registration does not include your hotel reservations! Please call the Cabot Lodge at (352) to make your room reservations. A block of rooms is reserved under NAMP Center of the Plate Workshop at a special rate of $62/night. Cancellation/Refund Policy: Fees are refundable in full if attendance is canceled in writing 30 days or more prior to the course. All but $50 will be refunded for cancellations between days prior to the course, and 50% will be refunded for cancellations received 14 days or less prior to the course. (Exceptions are granted in certain circumstances.) Complete and FAX this form to NAMP at (703) If paying by check, mail with check enclosed to NAMP, 1910 Association Drive, Reston, VA 20191