Online Meat Culinology, Undergraduate Certificate | University of Nebraska

Meat Culinology, Undergraduate Certificate

Undergraduate Certificate

University of Nebraska - Lincoln

  • Course Delivery
    Fully Online
  • Total Credits
  • In-State Tuition Per Credit
  • Out of State Tuition Per Credit

Earn your degree from the University of Nebraska - Lincoln

Get the same diploma as on campus students

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, 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.

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

  2. 2.00 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

  5. Provide proof of high school graduation or its equivalent

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:

  • Complete and submit the online application
  • Pay the $45 non-refundable application fee
  • Submit your transcripts for proof of high school graduation or its equivalent such as General Equivalency Diploma (GED). If you have completed any post-secondary credits, submit those transcripts as well.
Apply Now

Application Deadlines

Fall Semester
February 15
Spring Semester
October 15

Core Courses

Course NumberCourse NameCredits
ASCI 210Animal Products3

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.

ASCI 213Meat Specifications and Procurement3

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.

ASCI 310Fresh Meats3

Course Number: ASCI 310

Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.

ASCI 410Processed and Value Added Meats3

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.

ASCI 411HACCP & Food Safety Systems for Processors3

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.

NUTR/ASCI 343Food Service Applications3

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.

Cost for Nebraska Residents

  • Per Credit Hour

  • Tuition: $280.00
  • Fees: $52.25
  • Total: $332.25
  • 3 Credit Hours

  • Tuition: $840.00
  • Fees: $156.75
  • Total: $996.75

Cost for Out of State Residents

  • Per Credit Hour

  • Tuition: $800.00
  • Fees: $52.25
  • Total: $852.25
  • 3 Credit Hours

  • Tuition: $2400.00
  • Fees: $156.75
  • Total: $2556.75

Questions about tuition? We can help.

What's it like to take a program online?

  • 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.

  • Flexibility

    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.

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