Funded by the Beef Checkoff Program Overview
2016 Program Overview
Purpose:
“Beef and Veal in the Classroom” is a grant program funded by the Beef Checkoff, courtesy of the South Dakota Beef Industry Council. This program provides financial support for the use of fresh beef and/or veal in culinary schools located through the Northeast region. The beef and veal can ONLY be used for in-class cutting and/or cooking demonstrations or hands-on lessons. The goal of this grant program is to assist culinary programs with enhancement of students’ knowledge of beef cutting, cookery, nutrition and safety. Instructors will have from January – June 2016 to implement and complete the program.
Financial Support:
You must submit copies of receipts for fresh beef/veal to be reimbursed. No exceptions. We recognize that class sizes vary and the quantity of beef/veal needed can differ greatly from school to school. For this reason, a detailed description of the cut, quantity and price of the beef/veal needed will be required on the grant application. All applications will be reviewed and award notices will be sent out via email by December 15, 2015, if your application is eligible for reimbursement and the total dollar amount approved.
Guidelines:
1. Only fresh or frozen beef and/or veal may be purchased with program funds.
2. The instructor must complete the “Beef in the Classroom” Application Form/Materials Request(Form 1)prior to December 4, 2015, in order to be approved to receive
reimbursement. Keep in mind that only a limited amount of applications will be approved; so be sure to send your applications in early!
3. Once approved, the instructor will receive confirmation by the Northeast Beef Promotion Initiative (NEBPI) staff on or before December 15, 2015.
4. The instructor must then enclose the “Beef in the Classroom” Reimbursement Request Form (Form 2), Evaluation Form (Form 3), and have ALL students complete the Pre and Post
ONLINE Student Surveys(Form 4) prior to the beef lesson (pre survey) and prior to June 30, 2016 (post survey). Copies of all purchase receipts must accompany the
Reimbursement Request Form and be submitted by June 30, 2016.
5. After receiving the completed Evaluation Form, Reimbursement Request Form and material 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.
Funded by the Beef Checkoff Program Overview 6. Please be judicious with your purchase of the beef/veal and take into consideration your
class size. We want to be able to provide assistance to as many institutions as possible with the available funds.
7. Please note: funds can only be used in a classroom or lab setting. Funds cannot be used for school BBQ’s, school cafeteria’s or banquets. The goal is not to feed people; it is to teach future chefs the art of cutting and cooking beef.
8. Failure to comply with these guidelines will affect the school’s ability to receive funds in the future.
Application Process:
1. Complete Form 1—Application Form/Materials Request
2. Completed applications must be submitted by December 4, 2015, to: Christie Brown
The Northeast Beef Promotion Initiative 205 South Juliana Street
Bedford, PA 15522 or [email protected]
Fax: 814-623-6531
3. Recipients of these grants will be notified by December 15, 2015. Recipients must fulfill the following reimbursement requirements. Recipients not completing the following
reimbursement by June 30, 2016 will not be reimbursed. Reimbursement Process- Deadlines:
1. Complete Form 2- Reimbursement Request Form by June 30, 2016 2. Complete Form 3- Evaluation Form by June 30, 2016
3. Have ALL students participating in the ‘Beef in the Classroom’ program complete a Pre and Post ONLINE Student Survey –Form 4-Pre and Post Student Survey by June 30, 2016
a. The pre and post student surveys are ONLINE this year. Form 4 includes the SurveyMonkey links for both the pre and post student surveys.
b. Pre Student survey to be completed before the ‘Beef in the Classroom’ lesson c. Post student survey to be completed after the lesson and before June 30, 2016. 4. Attach copies of receipts for beef/veal purchases related to the grant.
5. Once all forms are received, a check will be issued reimbursing the agreed upon amount. For more information contact:
Christie Brown
The Northeast Beef Promotion Initiative 205 South Juliana Street
Bedford, PA 15522 [email protected]
Application Form Instructor
Name:
First Last Title
School Name/ Address:
Name Street Address Unit #
City State ZIP Code
School Phone: ( ) Email
Estimated # students this grant lesson will reach- be as close to the actual # as possible! # Materials Request
We recognize that class sizes vary and the quantity of beef needed can differ greatly from school to school. For this reason, please provide a detailed description of the
cut, quantity and price of the beef needed.
Beef/Veal Cut Description:______________________________________________________________________ Quantity (of each cut and total):__________________________________________________________________ Approximate Cost of Total Purchase:_____________________________________________________________ A general description of how you intend to utilize the beef/veal purchase in the
classroom:____________________________________________________________________________________ ______________________________________________________________________________________________
Hands-on Beef Cutting Beef Cookery; Method?_______________ Food Safety Nutrition To supplement your culinary resources, we would like to provide Beef Foodservice Cut Chart Booklets and posters free of charge for your class.
# of Beef Foodservice Cut Chart Booklets Requested:____________ We will also provide one Beef Cuts Poster per class as well as one DVD of Farmland per school.
You will be notified on/before December 15, 2015, if this grant is eligible for reimbursement and the total dollar amount approved.
Return Form to:
The Northeast Beef Promotion Initiative ATTN: Christie Brown
205 South Juliana Street
Bedford, PA 15522 or [email protected]
Fax: 814-623-6531
Beef in the Classroom
Application Form/Materials Request- Form 1— DUE December 4, 2015
School Information Primary
Contact Name:
First Last Title
School Name/ Address:
Name Street Address Unit #
City State ZIP Code
School Phone: ( ) Email Class Title/Number
of Students
Description of Purchase for Reimbursement
Please be as detailed as possible when describing the purchase of beef/veal used in your beef lesson!
Beef/Veal Cut Description:______________________________________________________________________ Quantity of each cut used
(in pounds):___________________________________________________________________________________
Exact Cost of Total Purchase:_____________________________________________________________ **Copies of the purchase receipts are required for reimbursement;
Please include these when submitting this form.
Once Forms 2 and 3 are submitted; a check will be issued at the agreed upon amount for this beef/veal reimbursement. The check will be made out to the culinary institution. Checks will not
be made out to individuals. Return Form to:DEADLINE JUNE 30, 2016
The Northeast Beef Promotion Initiative Christie Brown
205 South Juliana Street Bedford, PA 15522 [email protected]
Fax: 814-623-6531
Beef in the Classroom
Reimbursement Request- Form 2
Name: Title:
Date of Beef Lesson:
School Name: Class Title/# of Participating Students: GOALS AND OBJECTIVESOF BEEF LESSON
PLEASE DETAIL HOW THE BEEF WAS USED (CUTTING, COOKING METHODS, RECIPES PREPARED, SAFETY LESSONS…ETC)
DESCRIBE HOW THE BEEF CHECKOFF FUNDED RESOURCES/RECIPES WERE USED IN THE LESSON
•“Beef Cut Chart” Booklets/Poster
•Was the Farmland DVD viewed by students or instructors?
•Feedback on provided materials?
AS A RESULT OF THIS GRANT, HOW WOULD YOU DESCRIBE THE LEVEL OF BEEF KNOWLEDGE OF YOUR STUDENTS? Remained the same
Improved slightly Greatly improved GENERAL COMMENTS • • •
Return Form to:
The Northeast Beef Promotion Initiative 205 South Juliana Street, Bedford, PA 15522 ATTN: Christie Brown Fax: 814-623-6531 [email protected]
Beef in the Classroom
Instructor Evaluation – Form 3
PRE/POST STUDENT SURVEY – ONLINE FORM 4
Pre Student Survey
Have each student complete this online student survey BEFORE they
take the ‘Beef in the Classroom’ lesson.
*For simplicity sake, we suggest pulling up this survey on one main computer in the classroom for each student to take one their own, refreshing the survey once the student has completed it for the next student to fill out.
https://www.surveymonkey.com/s/BeefinClassroomPRE
Post Student Survey
Have each student complete this online student survey AFTER they
take the ‘Beef in the Classroom’ lesson.
https://www.surveymonkey.com/s/BeefInClassroomPOST
*All Post Student surveys NEED to be completed before June 30, 2016.
Questions??:
The Northeast Beef Promotion Initiative 205 South Juliana Street, Bedford, PA 15522 ATTN: Christie Brown Fax: 814-623-6531 [email protected]
