Hannaford, Vermont Technical College launch professional butchers and meat cutters training program
Fri Sep 21 2012
Following a year of research and curriculum development, the Patricia A. Hannaford Career Center (PAHCC) is excited to announce a series of courses leading to a certificate in Professional Butchery and Meat Cutting. The program will encompass all aspects of red meat processing from the assessment of live animals through slaughter and fabrication and on to value added products such as smoked meats. In partnership with Vermont Technical College (VTC) it is hoped that students will receive credit towards an Associate’s Degree.
The first session begins on October 2, and is already fully enrolled with a cohort of 10 students. Year one of the program takes place in a classroom setting, with plenty of hands-on laboratory time. Courses cover topics such as food safety, humane handling, retail cutting and merchandising. The second year of the course consists of a full-time apprenticeship to afford students intensive hands-on experience inside a meat processing facility.
This exciting new program was made possible by a grant from the Vermont Agency of Agriculture, Food and Markets (VAAFM) as part of the Vermont Legislature’s 2011 Jobs Bill. To obtain input from the state’s meat industry, PAHCC consulted an advisory committee composed of slaughter facility owners, retail butchers and custom meat cutters, as well as representatives from VTC, VAAFM, the Vermont Department of Labor, and regional economic development agencies. This advisory committee assisted in curriculum development by identifying equipment needs, potential employment opportunities, and hands-on training sites.
“This program is a critical step in developing Vermont’s meat industry and ensuring that the craft of meat cutting is taught to the next generation,” said Agriculture Secretary Chuck Ross. “Butchers play an important role in the food system, and this program will help build a skilled workforce.”
In addition to in-state support and expertise, D. Lynn Coale, Director of the Patricia Hannaford Career Center traveled to Eastern Oklahoma State College in Wilburton, Oklahoma to consult with Meat Lab Instructor Gaylan Brannon. EOSC generously provided all of their curriculum, syllabus, and lesson plans and continued support in the development of the Vermont program.
“Without the aide and support of the advisory committee and the good folks in Oklahoma, this program would not be possible, said Coale. “We at PAHCC are very pound to be a part of this exciting venture.”
For further information on this program as well as other offerings, please visit the Hannaford Career Center web site at http://www.hannafordcareercenter.org/adult-education/ or call 802-382-1012.
About the Vermont Agency of Agriculture, Food, and Markets: VAAFM facilitates, supports and encourages the growth and viability of agriculture in Vermont while protecting the working landscape, human health, animal health, plant health, consumers and the environment. Visit www.VermontAgriculture.com
About the Hannaford Career Center: The Hannaford Career Center provides high quality technical, workplace and continuing educational opportunities for the Secondary and Adult learners of our region.
Source: Vermont Agency of Agriculture. 9.21.2012