American Meat Science Association Develops New Industry Certification

For the sixth consecutive year, restaurant job growth will outpace the overall economy in 2016, adding more than 300,000 jobs this year according to the National Restaurant Association. To help students prepare to enter this burgeoning area of job growth, the American Meat Science Association (AMSA) developed the Culinary Meat Selection & Cookery Certification.

The Culinary Meat Selection & Cookery Certification verifies individuals possess the skills necessary to thrive in the culinary industry – specifically when selecting and preparing meat. The certification exam addresses topics such as food palatability, proper knife care and use, preparation methods for different types of meat, poultry and seafood, defining and analyzing USDA grading standards and more. 

“For students looking to start a career in the culinary arts, this new certification provides a viable path towards a successful and rewarding career in the culinary industry,” said Thomas Powell, Ph.D., CAE, Executive Director of AMSA.

Industry collaborations play an important role in schools’ CTE programs and offer hands-on training as students complete their high school education and choose a career path. Delivered through iCEV, an online platform offering practical interactive learning with professional demonstrations and interviews, students can earn industry certifications that align to their interests and knowledge gained from CTE courses.

“The Culinary Meat Selection and Cookery Certification is another exciting opportunity we are proud to offer,” said Dusty Moore, iCEV President. “The certification developed by AMSA provides invaluable insight and expertise into the culinary industry.”

In addition to the Culinary Meat Selection & Cookery certification, AMSA also offers the Food Safety & Science Certification and the Meat Evaluation Certification.

To learn more about the Culinary Meat Selection & Cookery certification, visit, www.icevonline.com/culinarymeat.