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Beef and Veal in the Classroom Grant

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

Agency Type:

Foundation / Corporation

Funding Source:

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Northeast Beef Promotion Initiative

Deadline Date:

10/16/20

Description:

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Grants to Connecticut, Delaware, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, and Vermont culinary schools and programs, vocational schools, and training kitchens 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.

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 your 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. 

GrantWatch ID#:

GrantWatch ID#: 139267

Term of Contract:

Instructors will have from November 2020 – June 2021 to implement and complete the program.

Additional Eligibility Criteria:

Eligibility:
- The school must be located in the New England or Mid-Atlantic region (ME, NH, VT, MA, RI, CT, NY, NJ, PA, MD, DE, VA, or Washington, D.C)

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 applications by: October 16, 2020.

All applications will be reviewed and award notices will be sent out via email on or by Monday, October 26, 2020

This is a reimbursement grant. The check will be made out to the culinary institution. No checks will be issued to individuals.

Contact Information:

Before starting your grant application, please review the funding source's website listed below for updates/changes/addendums/conferences/LOIs.

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

If you have any questions at all, please contact Arika Pellman- apellman@pabeef.org or 717-437-3286.

Northeast Beef Promotion Initiative
205 South Juliana Street
Bedford, PA 15522

URL for Full Text (RFP):

Geographic Focus:

USA: Connecticut;   Delaware;   Maine;   Maryland;   Massachusetts;   New Hampshire;   New Jersey;   New York City;   New York;   Pennsylvania;   Rhode Island;   Vermont;   Washington, DC

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