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Grants to USA Culinary Schools and Programs in Multiple States to Purchase Beef or Veal for In-Class Education

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ELIGIBILITY:

Geographic Focus

USA: ConnecticutDelawareMaineMarylandMassachusettsNew HampshireNew JerseyNew York CityNew YorkPennsylvaniaRhode IslandVermontVirginiaWashington, DC

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Beef and Veal in the Classroom Grant

Northeast Beef Promotion Initiative


Agency: Foundation

GrantWatch ID #139267

Grant Description

Previous Page Version

Grants to USA culinary schools and programs, vocational schools, and training kitchens in New England and Mid-Atlantic states to purchase fresh beef and veal for educational uses. The goal of this grant program is to enable an ‘above and beyond’ in-class educational opportunity to enhance student knowledge of beef cutting, cookery, nutrition, and safety. Schools must be located in Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, Maryland, Delaware, Virginia, or Washington, DC.

The intention of the program is to enable schools the ability to offer an ‘above and beyond’ beef educational experience in the classroom. Grants are intended to offer classes that teach beef cookery a special opportunity for a ‘Beef & Veal in the Culinary Classroom’ lesson/experience. Please reserve the grant funding for those classes that are most likely to benefit from this educational experience. Examples of such lessons/experiences can include, but are not limited to subprimal or primal cutting demonstrations that ideally pair with cooking lessons utilizing the fabricated cuts from the cutting demo, cooking lessons highlighting the various properties and cooking attributes of beef muscles, cooking contests/competitions among students to encourage innovation recipe development or mastery of challenging skills…etc.

The beef and veal can only be used for in-class cutting and/or cooking demonstrations or hands-on beef cookery lessons/student competitions with the intention of encouraging hands-on application and enhancement of student knowledge of beef cutting, cookery, nutrition, and safety. 

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Additional Eligibility Criteria:

Eligibility:
- The school must be located in the New England or Mid-Atlantic region

Type of school/classrooms eligible:
- Post-secondary culinary programs/schools
- Vocational Technical schools or Career & Technology Center high school culinary programs
- Food bank culinary training kitchens

This program is not for schools seeking reimbursement for all of their beef and/or veal purchases throughout the duration of the school year. Funds can only be used in a classroom or lab setting, not for school BBQ, banquets or meals.

Pre-Application Information:

Complete Online Application by November 17, 2021.

All applications will be reviewed and award notices will be sent out via email on or by Monday, November 22, 2021.

After receiving the completed Instructor Evaluation and Reimbursement Request Form and receipts, the NEBPI will issue a reimbursement check. The check will be made out to the culinary institution. No checks will be issued to individuals.

Term of Contract:

Instructors will have from November 2021 – June 2022 to implement and complete the program.

Contact Information:

Apply Online:
https://www.nebpi.org/resources/educators/beef-and-veal-in-the-classroom/grant-program-application

Direct questions to:
Samantha Augustine
Northeast Beef Promotion Initiative
205 South Juliana Street
Bedford, PA 15522
saugustine@pabeef.org
814-623-2698

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