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DIVISION OF PROFESSIONAL DEVELOPMENT & CONTINUING EDUCATION

Center for Agriculture and Food Entrepreneurship

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
  • Cue’linary Experience / Barbecue
  • Introduction to Butchering Poultry
  • Red Meat Butchering
  • Sausage Master Class
Three men cutting ribeye steaks at VTSU Randolph

BUTCHERY COURSES

Basic Welding
Gain practical welding skills and confidence! This handsj-on training covers MIG, STICK, and TIG welding, safety practices, and plasma cutting….
  • Dates: Dec 20 – Dec 21 2025
  • Instructors: Domonic (Nick) Yetz
  • Location Type (Format): In-Person
Course Details
Basic Welding
Gain practical welding skills and confidence! This hands-on training covers MIG, STICK, and TIG welding, safety practices, and plasma cutting….
  • Dates: Jan 10 – Jan 11 2026
  • Instructors: Domonic (Nick) Yetz
  • Location Type (Format): In-Person
Course Details
Introduction to Butchering Beef
Learn to break down a beef half with confidence! This hands-on workshop teaches participants how to cut beef into primal,…
  • Dates: Dec 13 – Dec 14 2025
  • Instructors: DeMetris Reed
  • Location Type (Format): In-Person
Course Details

Contact Us

Castleton | Johnson | Lyndon | Randolph | Williston

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

CAFE@VermontState.edu

vermontstate.edu

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