The first of its kind, this Meat Culinology® certificate program blends science and art in food preparation and presentation. The undergraduate certificate in Meat Culinology® is based on the scientific approach to understanding food processing/preparation and rooted in the expertise of University researchers and faculty members.
Culinology® — the science of food design and development — blends culinary art and science. Designed to optimize eating satisfaction, Culinology® studies the physical, chemical and sensory properties of food, together with its handling, processing and production. Students in the program will gain an edge in the competitive workforce and receive a certificate of completion of HACCP coursework while becoming a meat culinologist.
Dennis Burson has received numerous awards and published several articles. Burson’s research interests are in applied HACCP and food safety projects for the meat industry and maintaining and improving meat quality while adding antimicrobials to improve food safety.
(Only required if English is not your native language)
Course Number: ASCI 210
Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated.
|Meat Specifications and Procurement||3|
Course Number: ASCI 213
ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics. Selecting and purchasing meat for the hotel, restaurant, institutional industry, and the retail markets.
Course Number: ASCI 310
Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.
|Processed and Value Added Meats||3|
Course Number: ASCI 410
This course will examine the science and technology in fabrication, processing, preservation, sanitation, and utilization of processed and value-added meat products. Techniques and methods for improving meat products and ways to develop unique products will be taught.
|HACCP & Food Safety Systems for Processors||3|
Course Number: ASCI 411
Food safety and sanitation of meat processing and preparation facilities are the basis of this course. This will include principles of food safety and sanitation. Students will gain an understanding of the Hazard Analysis Critical Control Point (HACCP), SOP's and SSOP's program. Risk assessment will also be discussed. Upon completion of this course, students will be able to develop HACCP (Hazard Analysis Critical Control Points) plans that address food safety issues in the meat and foodservice industry facilities.
|Food Service Applications||3|
Course Number: NUTR/ASCI 343
This course will examine the principles of meat cookery. Emphasis will be placed on the changes in meat properties during preparation and cookery by various methods. Food service issues such as cost analysis, cook yields, and plate presentation will be covered. Methods of flavor enhancement such as the use of marination and sauces will be discussed. International methods of meat cookery will be explored. Upon completion of the course, students will be able to integrate culinary and food science principles in the creation of new center of the plate meat concepts, appropriate to the restaurant '7's organizational goals, the market segment and consumer needs.
Quality learning experience
The University of Nebraska has offered distance education courses for more than 100 years so you can expect a quality, rigorous experience. Online courses are often highly interactive with faculty and students communicating through e-mail, discussion forums and chat groups. You’ll have direct access to world-class faculty – researchers who are experts in their fields or practitioners with real-world experience. Also, you’ll be part of a community of learners and can benefit from the perspectives of students from across the globe.
Online learning gives you the flexibility and freedom to attend your classes wherever is convenient to you. You can save time and money by being able to continue to work and by avoiding relocation or travel costs. You will be required to complete assignments in a certain timeframe, but in most instances, you can log in and complete coursework during the time of day that works best for you. You aren’t tied to a specific class time.
Service you expect from a leading University
Online learners at the University of Nebraska have access to the same student services available to on-campus students. An academic adviser will guide you along your journey, library services are available to help you excel in your program and career services are available when you are ready to take your next step. These are just a few of the services in place to help you succeed.