Openings for Meat Processing Food Safety Courses

COBLESKILL — The Institute for Rural Vitality at SUNY Cobleskill is offering a series of four-week Meat Processing & Food Safety microcredential courses this summer and fall designed to give participants the knowledge and skills to immediately join the meat industry. The standalone, hands-on courses are delivered by professional instructors in the College’s USDA-inspected meat processing facility. The courses are open to all learners interested in a career within the meat industry, and qualifying students will receive a 50% discount on the course fee.

Throughout the course, participants will experience start-to-finish processing of beef, pork, lamb, and goat within federal compliance, and develop the beginning structure of a HACCP program. Learners will recognize carcass characteristics for retail cutting, packaging, and identification, with an emphasis placed on developing a competency for knife handling, cutting, safety and sanitation. Class sizes limited to ten participants will maximize skill-building opportunities for individual participants.

This program is being offered by the Institute of Rural Vitality and supported by a Workforce Development Grant from SUNY. Students who are eligible for the grant will receive a 50% discount on the course fee: $6,000 ($3,000 for grant recipients). The application process allows participants to determine their eligibility for the discounted course fee. Qualified New York State residents and high school graduates will be prioritized in registering. Must be 17 years of age or over to participate.

Course Dates:

August 19 - September 13

September 23 - October 18

October 28 - November 22

Courses runs from 7 a.m. to 5 p.m., Monday through Friday. Following completion of the course, participants will be awarded with a Meat Processing & Food Safety microcredential badge indicating their proficiency in beef, pork, lamb, and goat processing within federal compliance.

To apply, please visit https://slate.cobleskill.edu/register/MeatProMCWD.