Pork Processing Micro-Credential:
Through this five-day course, individuals will develop knowledge and skills needed to effectively slaughter hogs, primal fabrication, retail cutting, safety, sanitation, and packaging. You attain skills such as accuracy of cutting, knife handling, and portion control. Participants will also receive 4 Continuing Education Units (CEU).
Who is eligible?
Current students/ outside participants
Instruction Method
Classroom and lab
Skills
Processing
Slaughter
Primal Fabrication
Retail Cutting
Sausage Making
Credit or Non-Credit
Non-Credit
Time to Complete
Five Days