Training the next generation of culinary professionals

The food industry can be a path to economic stability. But to ensure public health, workers must know about foodborne illness, how to prevent it and how to train other employees. Trained individuals can also explore nontraditional culinary paths, which can have benefits for the home and family.

Here are a few examples how land-grant institutions are contributing:

• Michigan Extension trains residents in ServSafe, a national certification program that teaches about the latest food safety issues and ways to avoid foodborne illnesses. They offered 142 classes, and one participant who passed now has the certification and food safety knowledge to open his own business, a Mexican food truck, with his brothers.
  _{Michigan State University; project supported by Smith-Lever (3b&c) funds. See full statement.}
  
  
• Kid Chef Cooking Camp in Louisiana teaches 4-H youths how to prepare healthy foods, practice food safety and engage in physical activity during a four-day workshop. Around 75% of participants increased their scores from pre- to post-test.
  _{LSU AgCenter; project supported by Smith-Lever (3b&c) funds and state appropriations. See full statement.}

Culinary externship opportunities

Extension educators in Georgia designed an externship experience that allows students to explore nontraditional culinary careers through a virtual setting and connect with skilled culinary professionals. The externship provides opportunities for real-life experiences and builds on the skills and techniques covered in the students’ coursework. Students from 31 states and two countries have participated, with a 96% graduation rate in 2023.
_{University of Georgia; project supported by county and Smith-Lever (3b&c) funds. See full statement.}