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.
The certification exam consists of 100 questions and assesses knowledge and concepts from the following weighted industry standards:
- Knife Care & Use
- Knife Sharpening Procedures
- Cutting Techniques
- Mise en place
- Cooking Techniques
- Proper Storage Practices
Meat Science & Food Safety Principles
- Nutritional Composition of Meat
- Meat Storage & Handling Procedures
- Meat Purchasing Specifications
- Food Microbiology Practices
Meat & Poultry
- 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
Featured Support Letters
Certifications give learners an opportunity to showcase their skills and knowledge to potential employers. Discover the value industry leaders see in these certifications.
About the American Meat 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.
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