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DIVISION OF PROFESSIONAL DEVELOPMENT & CONTINUING EDUCATION

1787 Butchery

THE 1787 BUTCHERY

Designed to support immersive, hands-on learning, this facility marks an exciting step forward in agricultural and food science education. Courses are two-day sessions to fit around busy schedules – whether you’re a total beginner, or looking to refresh your skills.

Training topics include:

  • Introduction to Butchering Pork
  • Introduction to Butchering Beef
  • Culinary Experience / Barbecue
  • Introduction to Butchering Poultry
  • Red Meat Butchering
  • Sausage Master Class
Looking for more? Explore our Applied Meat Processing and Butchery Arts Certificate
A group of people watching a butchering demonstration

BUTCHERY NEWS

VTSU Featured on Ag in the 802: Exploring the Craft of Butchery at 1787 Butchery
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VermontBiz: VTSU and food providers partner to create a sustainable beef supply chain for campus dining
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BUTCHERY COURSES

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Division of Professional Development & Continuing Education is Vermont State University’s hub of connectivity. Here, we’re focused on access, flexibility, quality, and hands-on learning that meet the workforce needs of Vermonter's.

Contact Us

Castleton | Johnson | Lyndon | Randolph | Williston

124 Admin Drive, PO Box 500
Randolph Center, VT 05061

Workforce@VermontState.edu

vermontstate.edu