CTE Curriculum
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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.
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.
Discover job opportunities aligned with the skills acquired through this certification.
Culinary Foundations
- Knife Care & Use
- Knife Sharpening Procedures
- Cutting Techniques
- Mise en place
- Cooking Techniques
- Proper Storage Practices
25%
Meat Science & Food Safety Principles
- Nutritional Composition of Meat
- Meat Storage & Handling Procedures
- Meat Purchasing Specifications
- Food Microbiology Practices
20%
Meat & Poultry
- Culinary Meat Fabrication Procedures
- Meat Cookery Techniques
- Culinary Poultry Fabrication Procedures
25%
Beef Grading Procedures
- USDA Quality Grading
- USDA Yield Grading
10%
Retail Cut Identification
- Beef Retail Cut Identification
- Pork Retail Cut Identification
- Lamb Retail Cut Identification
- Variety Meats Identification
- Poultry Parts & Products Identification
20%
Meat & Poultry
Culinary Foundations
Meat Science & Food Safety Principles
Beef Grading Procedures
Retail Cut Identification
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