Pork Processing

What you'll learn

Learn critical best practices with this Pork Processing microcourse. You will gain the essential skills, knowledge and experience needed to effectively slaughter hogs and for primal fabrication. You will gain precision cutting and retail cutting and packaging experience while practicing the highest standards of safety and sanitation. This is one of four microcourses that comprise the Meat Process and Food Safety microcredential, along with Beef Processing, Lamb and Goat Processing, and HACCP (Hazard Analysis and Critical Control Points) Food Safety. Successful completion prepares you to advance or to immediately apply for meat processing, butchering, or animal production management positions. This microcredential is a non-credit offering, however, the college will award successful completers with academic credit by evaluation (Credit for Prior Learning) should you decide to enroll in one of the related degree programs.