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Center of the Plate Training Short Course Set For September 22 - 23 in Chicago; Registration Special Offer Available

Friday, July 8, 2011

(American Meat Institute)

Registration is now open for the Center of the Plate Training Short Course offered by the American Meat Institute Foundation (AMIF), the Chicago Midwest Meat Association (CMMA) and the North American Meat Processors Association (NAMP).

This day-and-a-half course will be held at Kendall College in downtown Chicago starting Thursday morning September 22, 2011 and ending in the early afternoon of Friday, September 23, 2011.

Take advantage of the special offer to register three people – your staff or those of your customers – and receive a fourth registration free.  AMI members also qualify for a discounted member rate.

Center of the Plate Training is a short course that teaches participants about meat standards and specifications by demonstrating how the cuts commonly found in foodservice and retail are fabricated. Participants also learn about variations in quality and how standards can impact the consistency of meat products. 

This is the third year AMIF, CMMA and NAMP have hosted this short course in Chicago, which covers beef, veal, lamb and pork.  Steve Olson, NAMP’s standards and specifications advisor, will be the primary instructor, with additional input from representatives from the National Cattlemen’s Beef Association, National Pork Board and American Lamb Board.

Course sponsors include The Beef Checkoff, The Lamb Checkoff, The Pork Checkoff and Intervet/Schering-Plough Animal Health.

For more information and to register, please visit http://www.namp.com/, or contact Ann Wells, NAMP director of scientific & regulatory affairs, at awells@namp.com or +1 800.368.3043 x103.

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