Restaurant job growth will outpace the overall economy in 2016, adding more than 300,000 jobs this year according to the National Restaurant Association. To help students prepare to enter this burgeoning area of job growth, CEV Multimedia has collaborated with the American Meat Science Association (AMSA) to develop the Culinary Meat Selection and Cookery certification.
The Culinary Meat Selection and Cookery certification equips students with the skills necessary to thrive in the culinary industry – specifically when selecting and preparing meat. As students gain in-depth knowledge of meat science and food safety practices like meat storage and handling, they are also exposed to a variety of relevant culinary techniques and industry standards. Certification lessons cover topics such as food palatability, proper knife care and use, preparation methods for different types of meat, poultry and seafood, defining and analyzing USDA grading standards and more. To earn the certification, students complete 10 modules and a 100-question final 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,” said Thomas Powell, Ph.D., CAE, Executive Director of AMSA. “Our member scientists have worked closely with CEV Multimedia to develop a reliable and accurate training resource for the meat selection certification.”
Industry collaborations play an important role in schools’ CTE programs and offer hands-on training as students complete their high school education and choose a career path. Delivered through iCEV, an online platform offering practical interactive learning with professional demonstrations and interviews, students can earn industry-backed certifications while completing regular coursework through a series of pre-built online curricula.