CULINARY MEAT SELECTION & COOKERY CERTIFICATION

The American Meat Science Association (AMSA) Culinary Meat Selection & Cookery Certification verifies individuals possess knowledge and skills needed to thrive within the restaurant and culinary industries.

 

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Meeting the Industry Need

The certification assesses industry-valued and industry-recognized standards produced by AMSA, an internationally-known organization with a membership of more than 2,000 meat scientists. AMSA represents major university research institutions and prominent meat processing companies, such as Tyson Foods, Cargill and Maple Leaf Foods.

The certification validates fluency in culinary techniques, food safety, meat selection and retail cut identification. Those who earn the certification are more qualified and prepared to enter a variety of careers, specifically those that involve the selection and preparation of meat. Additionally, the certification allows employers to identify and connect with more skilled candidates, filling gaps in the labor market and jump-starting individuals’ careers.

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According to the North American Meat Institute, the meat and poultry industry is the largest segment of U.S. agriculture. It is broadly responsible for 5.4 million jobs and $257 billion in wages. An estimated 527,019 people have jobs in production and packing, importing operations, sales, packaging and direct distribution of meat and poultry products.

Industry Standards

The certification exam consists of 100 questions and assesses knowledge and concepts from the following weighted industry standards:

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CULINARY FOUNDATIONS

Knife Care & Use
Knife Sharpening Procedures
Cutting Techniques
Mise en place
Cooking Techniques
Proper Storage Practices

25%

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MEAT SCIENCE & FOOD SAFETY PRINCIPLES

Nutritional Composition of Meat
Meat Storage & Handling Procedures
Meat Purchasing Specifications
Food Microbiology Practices

20%

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MEAT & POULTRY OVERVIEW

Culinary Meat Fabrication Procedures (beef, pork)
Meat Cookery Techniques
Culinary Poultry Fabrication Procedures (chicken, duck, turkey)

25%

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BEEF GRADING PROCEDURES

USDA Quality Grading
USDA Yield Grading

10%

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RETAIL CUT IDENTIFICATION

Beef Retail Cut Identification
Pork Retail Cut Identification
Lamb Retail Cut Identification
Variety Meats Identification
Poultry Parts & Products Identification

20%

About the American Meat Science Association

The American Meat Science Association is a broad-reaching organization of individuals that discovers, develops and disseminates its collective meat science knowledge to provide leadership, education and professional development. Their passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. They accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision. Its members conduct basic and applied research and education programs in muscle growth and development, meat quality, food safety, processing technology and consumer and marketing issues relevant to the international meat industry.

Employer Certification Verification

If you are an employer looking to verify a potential applicant's credentials, please fill out the form to the right. We will contact you with the status of the certification number you provide.

If you do not have a certification number, please contact our customer support team to verify your candidate at: customersupport@cevmultimedia.com or 1-800-922-9965.

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