This certificate program is an intensive, hands-on, four-part basic training program designed to provide the knowledge and skills required to enter employment in the meat processing industry. The program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Hands-on training includes: animal slaughter, primal fabrication, retail cutting, valued-added products, safety, sanitation, packaging, and HACCP standards.
For individuals who are unable to attend the four-week long training, the certificate can be achieved by successfully completing all components at different times: (CEU = Continuing Educational Units).
- Lamb & Goat Processing Workshop (May 11-15) 5-day workshop for 4 CEUs
- Pork Processing Workshop (May 18-22) 5-day workshop for 4 CEUs
- HACCP Training (May 28-29) 2-day workshop for 1.6 CEUs
- Beef Processing Workshop (June 1-10) 8-day workshop for 8 CEUs
Dates: May 11- June 10, 2020
Location: SUNY Cobleskill
See attached flyer.
Housing available on campus for $10 per night!
Limited space available, so first 10 fully paid registrations are confirmed!