Vermont Tech Ag Inst 2018 spring trainings begin in March

-A A +A

Vermont Tech Ag Inst 2018 spring trainings begin in March

Sun, 03/04/2018 - 2:30am -- tim

Vermont Tech Ag Institute Spring 2018 Training Opportunities

 The Institute for Applied Agriculture & Food Systems at VTC is offering training in ArcGIS, Mobile Mapping, Welding, Gas & Diesel Engines, Wetland Delineations, Milling, and Craft Distilling.

Visit Our Website


Gas and Diesel Engines

April 5th-7th, 2018

Learn about Engines and Fix your Own!!

This 3 day training is a broad introduction to all gasoline and diesel engines, with the goal of demystifying them. Starting with the parts that make up an engine and the overall theories of how an internal combustion engine works and progressing to identifying parts of actual engines commonly found on a farm and learning maintenance tasks, basic repairs, and troubleshooting theory. There will be classroom discussion and hands-on work with engines. Most work will be done on small simple engines, but connections to larger more complicated engines will be discussed. Work will be done on common diesel tractors and other diesel machinery.

Day 1 will focus on Gas Engines

Day 2 will focus in Diesel Engines 

Day 3 Participants are welcome to bring engines with issues for "show and tell" and the class will work on them.

At the end of this training, participants will be able to identify parts and discuss engines with more confidence. They will leave with the ability to perform basic repair and maintenance tasks correctly on their own engines and machinery.



Intro to ArcGIS
April 2nd-4th, 2018This three day training covers the fundamentals of ESRI's ArcMap and ArcCatalog applications, which will cover the collection, creation, manipulation, and display of spatial data in ArcGIS. ArcGIS is the industry standard for GIS, and a basic proficiency will complement existing jobs that may include working with spatial data, and is a key point for job applications in many fields. Participants will be given the tools to approach most GIS problems with relative proficiency, and will be given the opportunity to discuss and/or apply GIS methods within ArcGIS to their own work. This training is appropriate for the complete beginner or to brush up on a novice to intermediate user's skills.

Register Here



Wood-Mizer Sawyer Training
March 29th-31st, 2018

In this course, the student learns the principles of tree harvesting for wood product production. Choosing, cutting, and milling of common types of lumber in Vermont are discussed and practiced. Emphasis will be placed on operation of portable Wood-Mizer.
Register Here


Welding 102: April 7th and 8th, 2018 

Welding 102 - Beyond the Basics: An intensive, two-day, hands-on workshop that will further explore MIG, Stick, and Oxy-fuel welding. Introduction to Plasma-air cutting and TIG welding for those interested. Ample stock available for practice. Participants are welcome to bring small projects for repair/fabrication. Must already have taken the introductory welding course or have some prior welding experience. Leather boots and natural fiber clothing are required. All other safety equipment provided..
Register Here



ArcGIS Online and Mobile Mapping

April 5th-6th, 2018

The use of web maps is becoming almost ubiquitous in the modern workforce. This two day training covers the creation and use of web maps, and web mapping applications in the ArcGIS Online web mapping environment. Participants will learn how to set up an ArcGIS Online account, upload spatial data to your account, create web maps, understand web mapping applications, and collect and explore data on your web maps using mobile devices such as smart phones and tablet computers. This training is appropriate for the complete beginner or to brush up on a novice to intermediate user's skills.

Register Here


Craft Distilling: The VT Experience

May 14th-19th

Vermont is one of the leaders in the nationwide boom in micro-distilling. This training brings students into direct contact with a variety of processes involved in building, operating, and working in a distillery and the distilling industry. Lectures, labs, visits from experts, demonstrations, and hands-on experience at distilleries introduce distilling and still design, fermentation, distillery economics, and basic business and marketing skills.

An emphasis is placed on production of high-quality spirits from local ingredients and how to bring these successfully to market. The training also covers such details as licensing, environmental concerns, permits, and reports for the TTB, safety, and quality control. Led by Duncan Holaday, a pioneer in micro-distilling, he is the owner and operator of Dunc's Mill and consults on distillery and still design. Visiting lecturers and distillery visits expose participants to a variety of products, business models and scales, and construction types for distilleries. Each participant will complete and present a project that reflects his or her particular interests and draws from topics covered in the training.Opportunities for direct observation and hands-on work during the training will be at Dunc's Mill in St. Johnsbury, Shelburne Orchards Distillery in Shelburne, and Hooker Mountain Farm in Cabot, Wild Hart Distillery located in Shelburne, and Mad River Distillery located in Waitsfield. The class will also tour other distilleries in Vermont. Farmers markets have served as a key venue for producers to expand sales of their Vermont made spirits. During the training visits will be made to two different markets to experience this one-on-one marketing first hand.

Register Here



Wetland Delineation

May 21st-25th

In this 40-hour training you will learn how to properly identify the key factors that determine wetlands, based in part on the U.S. Army Corps of Engineers Wetlands Delineation Manual, 2012 Supplement for Northeast Region, and the most recent National Wetland Plant List and NRCS Hydric Soils guidance. Federal regulations, State regulations and appropriate permitting in relation to wetlands will also be covered.

This certificate course offers professional experience and applied field experience.

Lecture topics include science of wetland hydrology; hydric soils; hydric vegetation; wetland development; and current VT regulations. Field practicals will include soil and plant identification, and wetland delineation in accordance to the ACOE Field Delineation Manual.

Qualifies for 8 VT DEC Non-soil and 8 Soil Credits.

Register Here


Meat Cutting:Butchering Basics

April 9th-13th, 2018

This training will cover all of the basics of whole-animal butchery with both instruction and hands-on demonstration.  Participants will learn how to break down beef, pork, chicken, and lamb into primals, sub-primals, and case-ready cuts.  Value added processing, such as sausage, smoked hams, and bacon will also be covered.  The training will place an emphasis on food safety, sourcing, and maintaining high utilization of whole animals.

Day 1: Introduction, Knife Skills and Chicken Breakdown
Day 2: Lamb Breakdown and Value Added Processing
Day 3: Beef Forequarter Breakdown and Value Added Processing
Day 4: Beef Hindquarter Breakdown and Value Added Processing
Day 5: Pig Breakdown, Value Added Processing, and Wrap Up

Note: You may sign up for the entire week and receive the meat cutting certificate or you may sign up for selected days. You will be able to select this when you are checking out.

Register Here



Smoking and Sausage

May 19th-20th, 2018

This training will cover the two primary methods of producing meat value-added products: sausage making and smoking. On day one, participants will learn how to fabricate primals for production, trim for sausage, grind, and stuff.  On day two, participants will learn how to brine, dry-cure, and smoke bacon, hams, pastrami, and sausages.  This training will place an emphasis on maximizing the utilization of an animal, and how to add the most possible value while also producing a delicious product.

Day 1: Sausage: Intro, pork butchery demo, sausage grinding and stuffing
Day 2: Smoking: Pork fabrication demo, brine, dry curing, and smoking

Register Here