North American Meat Processors Association Center of the Plate Training
Brochure for the 2012 NAMP COP Training II
Center of the Plate Training® sessions have long been hallmark events for NAMP. They bring together some of the top experts and specie organizations to teach food industry people the best and most profitable use of each beef, pork, lamb, veal and poultry cut. Due to popular demand, NAMP has added Center of the Plate Training® II: Cuts to Culinary, a course that takes participants from meat cuts to culinary applications. You’ll come away with an increased knowledge of center of the plate items and your personal copy of the all new English/Spanish edition of NAMP’s Meat Buyer’s Guide® – for over 40 years, the authoritative Guide to meat and poultry identification. This new edition contains a complete Spanish translation.
The class, which was first held last year and attracted almost 100 participants, goes beyond what students learn in NAMP's original Center of the Plate Training. Day 1 will focus on quality factory, specification writing, labeling, animal agriculture, and meat myths. Day 2 features fabrication and cooking demonstrations for beef, pork, lamb and veal, along with information on wine and beer pairings.
Center of the Plate Training® II: Cuts to Culinary, will be held on March 27-28, 2012 at Kendall College in Chicago.
Registration is now open! Register by March 1st to save- register for three and the fourth is FREE!
What You Will Learn In This Course
- How the mechanics of meat production affect the quality of the final product, and the tools and knowledge that are available to help customers make the best choices.
- Learn the ins and outs of meat preparations and how you can help chefs find
the products to meet their needs. - The answers to tough questions from your customers and consumers as animal production specialists teach you about the journey from gate to plate.
- Understand the latest on labeling requirements for various claims regarding animal agriculture, nutrition, and ingredients. Find out what is important to consumers and their dining experience.
- Culinary Application in Meat Products: Learn the ins and outs of meat preparations and how you can help chefs find the products to meet their needs.
- Meat MythCrushers and the Meat Industry: Learn about this new program to help consumers learn the facts about meat production and consumption.
- Meat Science 101: Learn how the mechanics of meat production affect the quality of the final product, and the tools and knowledge that are available to help customers make the best choices.
Meat Buyer’s Guide
- Where meat items originate and how this affects their final use.
- The importance of standards and how they keep products consistent, wholesome, and fair throughout the market.
- Common defects or inconsistencies in meat products one should look for to prevent dissatisfied customers or unpleasant dining experiences.
- Current trends in the foodservice industry, new menu ideas and options.
- How value is determined for different meat products and how this is affected by quality parameters.
- New cuts and valuable muscles in the carcass as identified by Checkoff-funded research.
Course presentations by: Steve Olson, NaMP Master Cutter and former USDa Meat Specialist who wrote the IMPS, Rick Gresh, executive Chef, David Burke’s Primehouse, Evan Goldstein, author of Perfect Pairings: A Master Sommelier’s Practical Advice for Pairing Wine with Food, Dr. Chris Calkins, Professor of animal Science, University of Nebraska, and Producer Group representatives.
SAVE THE DATE!
NAMP's flagship Center of the Plate Training at Texas A&M University will be held June 12-14, 2012. This three day class covers the breakdown of entire carcasses of beef, pork, lamb and veal. It also includes a session on poultry grading and specifications.
Registration to open in February- check back with us soon for further details!
Pork Culinary Innovation Workshops
The National Pork Board hosts a Culinary Innovation Workshop each fall at the Culinary Institute of America’s Greystone Campus in St. Helena, CA. The two-and-a half-day, invitation-only workshop teaches attendees all about pork and pork production. In the classroom, through field trips, and by spending hands-on time in Greystone’s testing kitchens, participants learn about the latest in cuts and flavor trends. Ask your Foodservice Marketing Manager about attending an upcoming workshop.
PORK 101
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by AMSA in cooperation with the National Pork Board.
AMSA is excited to announce that the American Society of Animal Science, American Association of Meat Processors, North American Meat Processors Association, National Meat Association and the Southwest Meat Association are co-sponsors of the PORK 101 short courses.
2012 schedule will be posted soon!
Program Description
PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.
Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.
Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including:
- Pork Producers
- Veterinarians
- Researchers
- Educators
- Pork Packers
- Meat Processors
- Retail Merchandisers
- Foodservice
- Exporters
- Allied Industry
- Media
- Pharmaceutical Companies
- Breeding Companies
- Investors
Program Topics
- Live Hog Grading and Evaluation
- Lean Value Pricing
- Quality Management at Slaughter
- Slaughter Floor HACCP
- Measuring Carcass Quality and Composition
- Process Control Testing
- Fresh Sausage Production
- Pork Carcass Fabrication
- Value Addition
- Consistency Improvement
- Enhanced Pork Production
- Curing Production
- Retail and Consumer Issues
- Hands-On Experience
- Hog Selection and Evaluation
- Carcass Fabrication
- Bacon and Ham Curing
- Sensory Evaluation
Iowa State University Meat Science Extension Short Courses
Meat & Poultry magazine has ranked Iowa State University's meat science extension program first in the nation. The ranking is based on the quality and variety of workshops, conferences and short courses available for industry. Below is the list of short courses and workshops available for 2012.
Dry and Semi-Dry Sausage
April 10-12, 2012
With a focus on the technology of dry and semi-dry sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.
Sausage and Processed Meat Short Course
July 16-20, 2012
The short course focuses on the technology of sausage production and other types of meat processing. Topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
The 2012 course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to section and formed cured meats and whole muscle precooked meats. Production of reduced fat products will be discussed and a special feature will be presentations on “ethnic sausage products.” Participants will use a hands-on approach to meat processing. Under the supervision of an instructor, participants will be divided into teams and have the opportunity to formulate and manufacture a processed meat product.
Enrollment for this course is limited to 65 so that participants have ample opportunities to interact with speakers and staff and have their questions answered. Iowa State University’s modern Meat Laboratory allows participants to observe demonstrations and gain hands-on experience with the latest technology.
HACCP Workshop
October 18-20, 2012
The course is designed to review the philosophy and principles of the Hazard Analysis and Critical Control Point system and to discuss how to implement HACCP in plants. This HACCP training program is consistent with the intent and scope of the USDA, FSIS regulation. Individuals that complete the course will receive a certificate indicating they are a HACCP trained individual and their name will be added to a registry of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance.
This course is designed for individuals that have little or no knowledge of HACCP and individuals that would like to have a refresher on HACCP and learn of the changes that have taken place in HACCP during the last 2-3 years. One of the working groups will be designated an ''Advanced HACCP Training Working Group.'' This working group, which is limited to those that are already HACCP trained, will discuss Validation, Verification, Reassessment, Lethality, Stabilization and Listeria Control.
Basic Sausage
November 13-15, 2012
With a focus on the technology of sausage processing, short course topics range from lectures on basic meat science to demonstrations of processing techniques. Speakers, Nationally and internationally recognized authorities in their fields, will provide information about the latest technology available.
Since the enrollment in this short course is limited to 60, you will have ample opportunity to have your questions answered directly by the speakers and staff. Iowa State University's modern meat laboratory facilities allow you to observe demonstrations in a setting that provides access to the latest technology.
RCA Gold Sponsor
Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association (RCA) has rapidly grown to approximately 2,000 members. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.
RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of food professionals who work toward a common goal: Bringing excellence to food product development.