Meat Processing and Food Safety

What you'll learn

This comprehensive Meat Processing and Food Safety microcredential is designed to provide specialized skills to those in butchering, food processing, and commercial kitchens. It is comprised of four microcourses in Beef Processing, Pork Processing, Lamb and Goat Processing and HACCP principles. You will gain essential skills, knowledge and experience in slaughtering animals and complete primal fabrication. You will demonstrate best practices in precision cutting, retail cutting, portion control, packaging, food safety and sanitation. This is an in-demand microcredential that is intentionally offered with some flexibility. For those with extensive experience in one of the four focus areas, you can opt to take one or more of the stand-alone microcourses. Successful completion prepares you to advance or to immediately apply for meat processing, butchering, or animal production management positions. This series is a non-credit offering, however, the college will award successful completers with academic credit by evaluation (Credit for Prior Learning) should you decide to enroll in one of the related degree programs.

A face to face microcredential from SUNY Cobleskill (12 credits). Registration is completed with SUNY Cobleskill. Eligible for financial aid.

Who can enroll

Ages 18 and up.

Upcoming sections

What you can earn

Skills covered