Center of the Plate Training Course at Texas A&M April 29 to May 1

3/7/200811:30:55 AM Link |  | Add comment

Based on strong restaurant operator demand for its unique Center of the Plate training course, the North American Meat Processors Association (NAMP) is offering the course again April 29 to May 1 at Texas A&M University in College Station, Texas.

"NAMP's course, the only one of its kind in the food industry, meets a growing need among buyers and sellers of meat products for restaurants, "said Phil Kimball, CAE, NAMP executive director. "It provides a first-hand look at how carcasses are converted into portioned items commonly traded in the restaurant business."

The three day course covers all the major center of the plate protein items, beef, veal, lamb, pork and poultry. Course presentations will be made primarily by Steve Olson, meat marketing specialist at USDA's Agricultural Marketing Service.

Register now, early registration discount ends April 15 and space is limited. For more information visit www.NAMP.com or call NAMP at 703-758-1900 ext. 103.