In response to a nationwide shortage of meat industry workers, FVTC is now offering an eight-credit Meat Processing Specialist certificate created to help train skilled workers for the meat industry.
Through a limited-time grant, tuition for this certificate is covered by the Wisconsin Department of Agriculture, Trade and Consumer Protection and the Wisconsin Technical College System, meaning tuition will be paid through the grant if students successfully complete each course and grant funds are available.
The Business News recently interviewed Culinary Arts Instructor Chef Jeff Igel about the program. Because FVTC already had a well-established Culinary Arts program, including classes related to the meat industry, it made setting up the program much simpler. “We have the facilities, we have the talent and we have the space,” says Igel.
As part of the certificate, students learn how to fabricate poultry, seafood, pork, lamb, beef and a variety of sausage and charcuterie products. They also learn the fundamentals of meat curing and smoking and obtain a ServSafe sanitation certification.
“From there, it’s up to each individual to decide what their future holds,” Igel explains. “There are a lot of avenues you can go. You can be a butcher or work at a bigger packaging plant, too. You can make a good living being a butcher.”
IN PHOTO: Students in the newly renovated Meat Identifcation lab.
