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.
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.
The certification exam consists of 100 questions and assesses knowledge and concepts from the following weighted industry standards:
Knife Care & Use
Knife Sharpening Procedures
Mise en place
Proper Storage Practices
MEAT SCIENCE & FOOD SAFETY PRINCIPLES
Nutritional Composition of Meat
Meat Storage & Handling Procedures
Meat Purchasing Specifications
Food Microbiology Practices
MEAT & POULTRY OVERVIEW
Culinary Meat Fabrication Procedures
Meat Cookery Techniques
Culinary Poultry Fabrication Procedures
BEEF GRADING PROCEDURES
USDA Quality Grading
USDA Yield Grading
RETAIL CUT IDENTIFICATION
Beef Retail Cut Identification
Pork Retail Cut Identification
Lamb Retail Cut Identification
Variety Meats Identification
Poultry Parts & Products Identification
The iCEV online curriculum platform offers a variety of preparatory content and resources designed to prepare students to earn industry certifications.
Prepare for the certification exam with engaging video and PowerPoint® presentation lessons. Each lesson is developed through collaboration with industry experts in order to address industry standards within each certification.
iCEV's interactive activities, projects and assessments are based on real-world scenarios and reinforce comprehension of the industry standards assessed within each certification exam.
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.
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