Educational services, namely, providing lectures, accredited courses, non-accredited courses, seminars, educational conferences, certification examinations, workshops and schools in the fields of culinary arts and food technology

Association services, namely promoting the interests of research chefs, food technologists, and others involved in the development and commercialization of food products and processes for the retail and food service market and in the development of culinary arts and technologies, and of new food products and menu items for restaurants and other food service and retail food outlets, namely, individuals involved in academia, laboratories, test kitchens, corporations and other organizations responsible for the manufacturing, marketing, testing, and serving of cuisine and of prepared and processed foods, by providing technical information to the food industry, government agencies and the public, and encouraging adherence to professional certification standards and procedures