Johnson & Wales University

Johnson & Wales University is a world-class university, where students have an opportunity to pursue a career education in business, hospitality, culinary arts, or technology. Scores of majors and degree programs are offered at the undergraduate, graduate and doctoral level.

Johnson & Wales' four domestic campuses are located in Providence, Rhode Island; Charlotte North Carolina; North Miami, Florida; and Denver, Colorado.

All Johnson & Wales programs are recognized and given credits by FDRP towards FDRP Professional and Master Certification programs.

Canadian Tourism and Human Resource Council (CTHRC)

Established in 1993, the CTHRC is a national not-for-profit organization that promotes and enhances professionalism in the Canadian tourism sector while working to address the sector’s human resource needs. The CTHRC is one of Canada’s leading sector councils and works on behalf of the 164,000 businesses and 1.6 million workers that make up the country’s vibrant tourism sector. Collectively, Council members and the CTHRC bring together Canadian tourism businesses, labour unions, associations, educators and governments to co-ordinate human resource development activities and contribute to a sustainable, globally competitive tourism sector.

Through the reciprocity agreement with the Canadian Tourism and Human Resource Council (CTHRC) individuals who achieve FDRP Professional (CDP)™ and Master levels of certification (DRM™ and HGM™) will experience a simplified process regarding the education/professional documentation that is a substantial part of the Canadian immigration process.

The American Culinary Federation

180 Center Place Way
St. Augustine, FL 32095
Phone: (800) 624-9458
Fax: (904) 825-4758
acf@acfchefs.net

As the authority on cooking in America since 1929, ACF is the premier professional chefs’ organization in North America with more than 22,000 members in more than 230 chapters. Located in St. Augustine, Fla., ACF’s national office is responsible for coordinating ACF’s programs including regional and nation events, certification, accreditation, publications and more.

The International Sommelier Guild

Telephone toll free: 866-412-0464
Visit: www.InternationalSommelier.com
Email: info@internationalsommelier.com

The International Sommelier Guild brings together the resources of the top educators, industry leaders, premier restaurateurs, wine merchants, wineries and writers. We are a community that learns from each other and currently offer our wine programs in over 30 satellite locations across North America. Our mission is to assist you in achieving your wine and spirit goals.

Whether you are looking for general knowledge or pursuing a new career opportunity, the ISG is there to help. We have accredited Sommeliers for over 15 years and we are the benchmark accrediting body for the Sommelier profession. You're invited to explore the various sections of our website to experience the passion that the ISG brings to the Sommelier discipline.

The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY, and at its branch for continuing education, The Culinary Institute of America at Greystone, in St Helena, CA.

The French Culinary Institute

Since 1984, great chefs have taught and been created at The French Culinary Institute. We help our students be their best by bringing them the best there is: World-renowned deans such as Alain Sailhac, Jacques Pipin, Jacques Torres, Andri Soltner, Andrea Immer, Alice Waters and Alan Richman. A celebrated faculty which includes Marcella Hazan, Ron Ben-Israel and a team of distinguished chef-instructors. And a Total ImmersionSM curriculum that has you working hands-on from Day One and in the workforce in as little as six weeks (Bread Baking) or six months (Culinary or Pastry Arts). We also offer programs in wine, restaurant management and food journalism, as well as amateur courses. Part-time programs and scholarships are available.

The FCI can also bring its expertise to you through custom professional development courses and culinary consulting on everything from menu development to commercial kitchen design.

Enjoy a taste of The FCI. FDRP members receive a 10% discount on visits to L'Ecole, the award-winning restaurant where our advanced-level culinary students gain real-world experience. To contact L'Ecole, please call 212-219-3300. For more information about programs at The French Culinary Institute, call 1-888-FCI-CHEF or visit www.frenchculinary.com.

CAFE: Center for the Advancement of Foodservice Education

Mary Peterson
959 Melvin Road
Annapolis, MD 21403
Tel: (410) 268-5542
Visit: www.CafeMeetingPlace.com

CAFÉ provides foodservice educators easy and affordable access to resources that help them prepare students for successful careers in the hospitality industry. Visit the interactive website for innovative classroom materials and opportunities for professional development. Read the online magazine, The Gold Medal Classroom, featuring articles written by well-known authors of culinary and baking textbooks.

New England Culinary Institute

New England Culinary Institute was founded in 1980 in Vermont and offers a 2-year A.O.S. degree in Culinary Arts featuring its trademark 7:1 student/teacher ratio in its production classes that serve the public, as well as a B.A. in Food and Beverage Management, a Certificate Program in Basic Cooking, and a host of Continuing Education and non-professional cooking courses. We matriculate more than 700 students on two campuses -- Montpelier and Essex, VT. A school that is also a business, New England Culinary Institute owns and operates 12 diverse food service outlets including La Brioche, Chef's Table, Main Street Grill & Bar, Butler's at The Inn at Essex, and NECI Commons in Burlington, VT. In addition, we have educational partnerships with a range of institutions from Harvard University, Middlebury College, Goddard College, Norwich University at Vermont College to National Life of Vermont and the State of Vermont's Department of Employment and Training.

Our programs are characterized by small classes, hands-on training in real, working, student-run restaurants, intensive personal instruction, and paid personalized internships. At New England Culinary Institute students learn how to cook by cooking and how to manage by managing, not by watching.

NECI offers FDRP members a 15% discount on Continuing Education classes plus a 10% discount on all clothing and equipment (except books) offered at the campuses, catalogue or Internet site. Also enjoy a discount of 10% on all food purchases in all of NECI's restaurants.

Fairleigh Dickinson University

1000 River Road
Teaneck, NJ 07666
201-692-7271
www.fdu.edu/academic/newcollege/shrtm

For more than 55 years, Fairleigh Dickinson University has been at the forefront in preparing men and women for leadership roles in the hospitality industry. The School of Hotel, Restaurant and Tourism Management was founded in 1942 and offers both Bachelor Degrees and Post-Baccalaureate Certificate programs. FDU is New Jersey’s only bachelor’s degree program in hotel, restaurant and tourism management and has two convenient campuses located in northern New Jersey.

Mayo Consulting Services, Inc: Training, Consulting and Coaching

Frederic Mayo, Ph.D. C.H.E.
Post Office Box 325
New Paltz, NY 12561
tel: (845) 255-7181
fax: (845) 255-7557
mobile: (845) 258-8363

Dr. Mayo works with clients in higher education, food service, hospitality and culinary education, small business operations, and not-for-profit organizations to develop and coordinate programs, design and facilitate workshops and training programs, and coach individuals on personal and professional issues. His specialties include workshop design, train the trainer, faculty development, management and teaching.