Meat Culinology, Undergraduate Certificate

Undergraduate Certificate in Meat Culinology

University of Nebraska - Lincoln

  • Fully Online
  • 18
  • $259.00
  • $830.00

Program Overview

The online Meat Culinology, Undergraduate Certificate is based on the scientific approach to understanding food processing/preparation and rooted in the expertise of University researchers and faculty members.

The University of Nebraska—Lincoln is the first institution to develop a meat culinology certificate program. 

Students choose the program to: 

  • Gain an edge in the competitive workforce
  • Become a valuable asset for your employer
  • Receive certificate of completion of HACCP coursework
  • Gain more earning potential in the field
  • Become a meat culinologist
  • Interact with highly qualified faculty and professionals

The Meat Culinology, Undergraduate Certificate was designed by faculty who understand that food industry professionals are busy. The program is offered online, which allows students the opportunity to advance their education and career by learning more about culinology, particularly the proper handling and preparation paramount to the success of a meal and a food establishment. 

Career Outlook: According to the Bureau of Labor Statistics, the demand for head chefs, cooks, and other culinary specialists is on the rise. The agency has gathered the numbers and determined that the field will grow by an estimated 9 percent between 2014 and 2024. Based on this growth, it is estimated that there will be about 11,300 more jobs. This growth is faster than the average in the nation which is 7 percent.

Admissions and Requirements

To be accepted to this program, you must have:

  1. A two-year associate degree from an accredited institution in a related field or a high school diploma or GED and experience. Provide proof of high school graduation or its equivalent.

  2. 2 GPA or above on a 4.0 scale

  3. Taken the TOEFL or IELTS

    (Only required if English is not your native language)

  4. Official transcripts from all previous schools

NOTE: This program is authorized, exempt, or not subject to state regulatory compliance and may enroll students from all 50 states

To apply to this program:

  1. Complete and submit the online application
  2. Pay the $45 non-refundable application fee

Courses You’ll Take

Core Courses

Course NumberCourse NameCredits
ASCI 210Animal Products 3
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. Prerequisites: ASCI 100
ASCI 310Fresh Meats3
Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.
ASCI 213Meat Specifications and Procurement3
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.
ASCI 411HACCP & Food Safety Systems for Processors3
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.
ASCI 410Processed and Value Added Meats3
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.
NUTR/ASCI 343Food Service Applications3
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.

Tuition & Fees

Nebraska Residents

Per Credit Hour


3 Credit Hours


Out of State Residents

Per Credit Hour


3 Credit Hours

Dennis Burson, Ph.D.

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.

Application Deadlines
  • Fall SemesterFeb 15
  • Spring SemesterOct 15