2016 Program Overview Purpose: The beef and veal can ONLY be used for in-class cutting and/or cooking demonstrations or hands-on lessons.

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1 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 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, 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, 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

2 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 Bedford, PA or 3. Recipients of these grants will be notified by December 15, 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, Complete Form 3- Evaluation Form by June 30, 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, 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 Bedford, PA (717) Funded by the Beef Checkoff Program Overview

3 Beef in the Classroom Application Form/Materials Request- Form 1 DUE December 4, 2015 Instructor Name: School Name/ Address: Application Form First Last Title Name Street Address Unit # City State ZIP Code School Phone: ( ) 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: ATTN: Christie Brown Bedford, PA or

4 Beef in the Classroom Reimbursement Request- Form 2 (Please fill out and return by mail/fax/ prior to June 30, 2016) School Information Primary Contact Name: School Name/ Address: First Last Title Name Street Address Unit # City State ZIP Code School Phone: ( ) 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 Christie Brown Bedford, PA 15522

5 Beef in the Classroom Instructor Evaluation Form 3 (Please fill out and return by mail/fax/ prior to June 30, 2016) Name: Title: School Name: Date of Beef Lesson: 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:, Bedford, PA ATTN: Christie Brown

6 BEEF IN THE CLASSROOM 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. Post Student Survey Have each student complete this online student survey AFTER they take the Beef in the Classroom lesson. *All Post Student surveys NEED to be completed before June 30, Questions??:, Bedford, PA ATTN: Christie Brown