Professional and

Career Training Certificates (non-credit)



Fiber Sorter/Grader Basic Workshop  



Meat Processing and Food Safety Certificate


Class begins: January 30th, 2016


Location: Center for Ag and Natural Resources, Room: Hot House


Class Meets:    8:30 am - 4:30 pm


SUNY Cobleskill is proud to announce the launch of a Basic Fiber Sorting & Grading workshop series, designed to help na tural fiber producer's access new market opportunities and enhance their businesses.  Participants in this one-day program, offered in partnership with "Sorting, Grading & Classing" and fiber expert Wini Labreque.


Workshop content will be focused on the practicality and benefits of proper fiber preparation at the farm level prior to processing.  The class will help producers overcome the intimidating task of sorting and grading fleeces on the way toward higher yield and higher revenues.  The best and most profitable utilization for each grade of fiber will be highlighted and instructor Labrecque will teach participants how to design and use their own grading/sorting reference kits.


Producers will also learn breeding and animal care tips for inproved fiber quality and uniformity.  The material is relevant for sheep, llama, alpaca and rabbit breeders/producers of all types and sizes!  Workshop time will include lecture and hands-on sorting components.  This is the first basic workshop.  Information about the full certificate program is to follow and will be available soon.


Cost:  $









Register Now!

Classes begin: Awaiting Final Approval for New Meat Lab


Classes meet:  Monday - Friday, 7:30 a.m. until meat is processed


Location:   Meat Processing Lab


Total Fees:   $3,500.00


This intensive hands-on training program is designed to provide the knowledge and skills students require to enter employment in the meat processing industry.  Students will be skilled in sanitation, food safety, slaughter, meat cutting and processing.  As part of the students' preparation for the industry, the program consist of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products.  Hands on training in Meat animal slaughter, primal fabrication, retail cutting, value added products (sausage), wrapping and storage of finished product. USDA HAACP (Hazard Analysis Critical Control Point) part of class.


Register Now!



Cobleskill Sign

  • Professional and Continuing Education (PACE)
  • Knapp Hall Room 143
  • Cobleskill, NY 12043
  • 518-255-5528
  • 518-255-5258 Fax

  • Office Hours:
  • Monday-Friday
  • 7:30 am - 3:30 pm
  • Closed 12-1 pm


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