CEV Multimedia And American Meat Science Association Develop New Industry Certification

Lubbock, Texas – For the sixth consecutive year, 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.

“The Culinary Meat Selection and Cookery certification is another exciting opportunity we are proud to offer to students,” said Dusty Moore, iCEV President. “The course materials and lessons developed with AMSA provide invaluable insight and expertise into the culinary industry.”

In addition to the Culinary Meat Selection and Cookery certification, CEV Multimedia and AMSA previously collaborated to develop and offer students certifications in meat evaluation and food safety and science.

To learn more about the Culinary Meat Selection and Cookery certification, visit, http://www.icevonline.com/culinarymeat.

About CEV Multimedia

With 30 years of experience, CEV specializes in providing quality Career & Technical Education (CTE) curriculum and education resources for several major subject areas: Agricultural Science and Technology, Family & Consumer Sciences, Business Education, Marketing Education, Trade and Industrial Education and Career Exploration. CEV received the U.S Chamber of Commerce’s Blue Ribbon Small Business Award in 2012 and has been honored numerous times for its excellence in content creation and exemplary business practices. In 2012, CEV introduced iCEV, an online platform revolutionizing the way CEV produces and delivers educational content. iCEV is the most comprehensive online resource for CTE educators and students. With iCEV’s learning-on-demand capabilities, video clips stream instantly to any device with Internet capabilities. Through iCEV, students can earn industry-backed certifications across multiple areas of CTE that prepare them for college and beyond. For more information, visit http://www.icevonline.com.

About American Meat Science 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. Our passion is to help meat science professionals achieve previously unimaginable levels of performance and reach even higher goals. We accomplish this by fostering a learning community of meat scientists, industry partners, outside thought leaders and other stakeholders who embrace this vision. For more information, visit http://www.meatscience.org.

Source: CEV Multimedia