Released April 14, 2009
COBBLESKILL, N.Y – The meat lab at the State University of New York, Cobleskill will offers its Meat Processing and Food Safety Certificate program this summer. The certificate program is four weeks long. Classes are weekdays 8 a.m. to 5 p.m. from June 1 through June 26. A three-hour orientation for the course is on Saturday, May 30.
Students in the course will study four units
- Safety and sanitation
- Species harvesting and slaughtering
- Primal fabrication, retail cutting and wrapping
- Customer relations
The school operates a USDA approved meat processing facility. The school processes its own livestock as well as livestock from area producers.
The $2,995 course cost includes textbook, hard hat, frock, 5 inch boning knife, 12 inch butcher knife and safety cutting glove. The course is limited to 10 students. Room and board is not included in the cost. Campus housing is available as well as off-campus housing.
More information and registration details are available at http://www.Cobleskill.edu/meatpro or contact SUNY Cobleskill’s meat processing lab manager and course instructor Eric Shelley at (518) 255-5676 or SHELLEES@cobleskil.edu.
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