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.



Certification Overview

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
Executive Director
American Meat Science Association


  • Family & Consumer Sciences


  • Gain in-depth knowledge of meat science and food safety including meat storage and handling practices, meat cooking methods, food safety practices and causes of foodborne illnesses.
  • Explain the factors which affect food palatability, describe and perform quality-assurance testing on food products, interpret quality-assurance test results and apply corrective procedures.
  • Introduce students to proper knife care and use, the different cooking methods which can be referenced in a recipe and the preparation and storage of ingredients and tools.
  • Explore different types of meat, poultry and seafood, as well as different preparation methods which are used in the professional kitchen.
  • Analyze USDA grade standards for beef carcasses, define the major factors utilized in quality grading beef carcasses and gain a thorough understanding of beef carcass quality grading.
  • Define the major factors utilized in beef carcass yield grading and learn the fundamentals of accurately calculating final USDA beef carcass yield grades.
  • Identify different parts of a poultry carcass and understand how to evaluate further processed poultry meats.


  • Background of the American Meat Science Association

  • Meat Science & Food Safety

  • Food Quality & Palatability Factors

  • Introduction to Culinary Techniques & Methods

  • Meat, Poultry & Seafood

  • Beef Grading: Quality

  • Beef Grading: Yield

  • Retail Cut ID

  • Evaluating Ready-to-Cook Turkeys & Broilers

  • ID of Poultry Parts & Further Processed Poultry Meat Products Evaluation