Developed in collaboration with the American Meat Science Association, the Culinary Meat Selection & Cookery Certification equips students with the skills necessary to thrive in the culinary industry.
The Culinary Meat Selection & Cookery Certification addresses major topics such as culinary techniques and methods, food safety, meat selection and grading, and retail cut identification. The certification consists of 10 modules and a 100-question final certification exam.
"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."
Thomas Powell, Ph.D., CAE
American Meat Science Association