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Meat Processing and Food Safety Certificate Program

The Meat Processing Certification 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, packaging, safety, sanitation, and HACCP standards.

Four Week Series:

8am - 5pm each class day

Lamb & Goat | Sunday - Friday, May 12 - 17

Hog | Monday - Friday, May 20 - 24

HACCP/Beef | Wednesday - Friday, May 29 - 31

Beef | Monday - Wednesday, June 3 - 12

Cost: $4,550

Registration cost includes all class materials. Space is limited so only the first 10 fully paid registrants can attend.

Location:

SUNY Cobleskill’s Meat & Fisheries Processing USDA Lab in the Center for Agriculture and Natural Resources on campus.

 

On-campus and off-campus housing accommodations are available, ask us for details.

Space in the course is very limited, register today with the form below! 

Instructors

Michael Lapi: Currently an instructor of meat processing and farm to table management at SUNY Cobleskill, Chef Michael Lapi brings 15 years of whole animal butchery to the table. With the knowledge to take a multitude of species from pasture to plate, Michael’s expertise runs from harvest to charcuterie, always stressing the importance of using lesser known cuts and their culinary preparations.

Betsy Jensen: Serving as Meat Laboratory Manager since 2015, Betsy Jensen works with local farms to fulfill their processing needs in a way which also maximizes the student learning experience at SUNY Cobleskill.  Thru her professional work experiences, Betsy has worked for large and small businesses, across the country, in meat and egg processing and food safety/quality assurance.  Betsy has always been involved with animal agriculture and feels the best part of her job is to help make connections between successful livestock farms, processors and students.

Arleigh Johnson: Raised on a successful grass-fed, grass finished beef farm, animal husbandry and direct sales run through his veins. Arleigh Johnson has spent his lifetime developing his skills in the meat trade. He has experience from on farm processing to several USDA facilities and has completed a bachelor’s degree in agricultural business here at SUNY Cobleskill. He is experienced with many aspects of the livestock industry, including: farming, butchering, and marketing and selling of the final product.