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AMSA

AMSA 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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Discover job opportunities aligned with the skills acquired through this certification.

Check It Out

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.

Related Occupations

  • Chefs & Cooks
  • First-Line Supervisors of Food Preparation
  • Serving Workers

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
  • Culinary Meat Fabrication Procedures
  • Meat Cookery Techniques
  • Culinary Poultry Fabrication Procedures

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%

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Ensure Learner Success

Our comprehensive, optional prep materials for iCEV-hosted certifications ensures your learners master the material and earn their credentials.

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Featured Support Letters

View letters from businesses and organizations expressing their support of the certification.

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.

"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."

Deidrea Mabry, M.S.
Chief Operating Officer
American Meat Science Associationn

 

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