Culinary Arts

"The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. Since our inception, little has changed in our principal goals. We are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels."

From the USDA, comprehensive information on diet, nutrition, food safety, food labeling and more....

"FoodSafety.gov is the gateway to food safety information provided by government agencies."

"To empower, educate, and engage culinary professionals around the globe.
In 1978, a group of cooking school owners and instructors, including Bill Rice and Nathalie Dupree, came together for mutual professional support. They created the IACP (formerly named the Association of Cooking Schools), and in the process, they laid a foundation for food culture in America and beyond. Early members included Julia Child, Jacques Pépin, and Anne Willan, among many others."

"Welcome to the Farm and Sea to School Instructional Series! These culinary videos are a collaboration between the Maine Department of Education and Maine Department of Agriculture, Conservation and Forestry and cover a variety of topics including food safety, food preparation, time management and recipes using local ingredients. These videos were created for school nutrition professionals and other food serving institutions to assist in scratch cooking and utilizing local products. The goals of these videos are to increase skills and confidence in the kitchen."

"As the premier provider of educational resources, materials and programs to help attract and develop a strong industry workforce, ServSafe has been the restaurant industry's leading association since 1919 and, together with the National Restaurant Association Education Foundation, our goal is to lead America's restaurant industry into a new era of prosperity, prominence, & participation, enhancing the quality of life for all we serve."

The Center for Food Safety and Applied Nutrition.

Foundational Cooking Methods with Michael Frigm was made possible by the Academic Senate for California Community Colleges. Additional support is provided by Cosumnes River College and the Los Rios Community College District This work is licensed under a Creative Commons Attribution 4.0 International License. Peer Reviewer Note: Wood cutting boards and tools were used in these videos to provide contrast and better show detail, in a commercial setting, wood is not typically used. In these videos the host wore a watch, depending on your local health department regulations this may or may not be allowed.