Culinary Education

Here are several educational tools that have been developed by the National Pork Board. Whether you’re a culinary educator or new foodservice sales rep, these programs will begin your journey on becoming an expert on pork and sharing what you have learned.

Pork. Beyond the Chop was developed by the National Pork Board and the Culinary Institute of America®. It was designed as an introduction to pork. Topics covered include: The US Pork Industry, Development of a Leaner Pig, Nutritional Information, Buying Pork, Menu Applications for Pork, Primal Cuts, Cooking Methods, Recipes, Sample Questions.

Pork. One Cut at a Time shows the fabrication of pork. Chef Christopher Koetke, CEC, CCE, Dean of Culinary Arts at Kendall College shows where the various cuts of pork come from.

Foodservice Fact Guide is designed for distributor sales reps who want to learn more about pork. It is an interactive CD and can be used with customers as well.