• |       
  • Create an account

    *

    *

    *

    *

    *

    *

    Fields marked with an asterisk (*) are required.

  • rss facebook youtube twitter linkedin

    Making the Transition


    making-the-trans-logoThe TRAEF spends a substantial amount of time, effort and resources to promote the adoption of industry based programs in secondary education to assure students leave with skills, knowledge and understanding to meet industry standards.

    The Making the Transition Guide seeks to introduce industry related programs by:

    • Enhancing current Nutrition & Food Science, Technology programs
    • Adding a Culinary Arts component to a high school program
    • Transitioning exclusively to a Culinary Arts program

    Whatever stage your culinary program is in, the FREE Making the Transition Guide will assist you in providing the best resources and education to your students.

    The Making the Transition Guide includes:

    • Criteria for identifying where in the continuum of foodservice academic programs a school falls
    • Recommended curriculum enhancements to assist schools reach the next level
    • Information on facility enhancements including site design, budget, and more.
    • Extensive equipment list categorized by priority.

    Download the Making the Transition Guide