Continuous professional development is a critical factor in the success of today’s foodservice professional. By continually arming yourself with the latest information, trends, and techniques, you can contribute more effectively to your organization’s success and, at the same time, advance your own career.
For this reason, education has always been at the core of NACUFS, and the association provides a broad range of professional development opportunities and formats for both institutional and industry members.
Whether it's attending a national or regional conference, a week-long institute program, or a workshop or symposium, you have the opportunity to gain valuable experience from qualified speakers, share best practices with colleagues from across the country, and tour relevant and trend-setting restaurant, campus and industry facilities. Live webinars and on-demand courses bring the latest information directly to your campus, providing additional cost-effective development opportunities for you and your staff.
Programs focus on practical outcomes, based on the core competencies for foodservice professionals outlined in the NACUFS Professional Practices in College & University Food Services manual. NACUFS partners with organizations such as the American Culinary Federation (ACF), the Commission on Dietetic Registration of the American Dietetic Association (ADA), and others to provide continuing education credit hours for approved programs.
"Man's mind, stretched by a new idea, never goes back to its original dimensions."
– Oliver Wendell Holmes, Jr.