Job Description

VTSU Center for Agriculture, Food and Forest Entrepreneurship (CAFFE)

Program Overview and Course Structure

VTSU CAFFE – The Applied Meat Processing & Butchery Arts Certificate Program is a hybrid training program for a career in the meat industry. The meat industry demands technical expertise with a deep understanding of safety and ethical standards. As consumers increasingly seek transparency and quality, professionals who can merge skill and regulatory knowledge are in high demand. This certificate gives candidates the chance to build a robust foundation while adapting to the ever-changing landscape of food production and processing. To meet these evolving needs, the MeatCraft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well-rounded professionals.

Total Credits

Level 1: MeatCraft Apprentice Butcher: 13 credits

Level 2: MeatCraft Artisan Butcher: 23 credits

Level 3: MeatCraft Master Butcher: 30 credits

Program Outcomes

1. Understand the science and develop skills to expertly process beef, pork, lamb and poultry.
2. Employ industry standards of safety for meat products and meat fabrication.
3. Tackle realistic problems and variables in complex, high-pressure workforce scenarios.
4. Demonstrate value-added skills with sausage-making, marketing, and culinary techniques (Level 2).
5. Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3).
6. Complete a hands-on abattoir internship within a production environment (Level 3).
7. Identify career pathways in the industry and establish professional contacts.

Program Structure:

and Details

Structure

Sequential, skill-building format, practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance

Format

Hybrid delivery, online lecture, hands-on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value-added meat products

Completion

Certificate in Meat Processing and Food Safety, Credentials valued by employers

Targeted Population

High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, Retail meat operations, processing plants, butcher shops, local food systems

As an SME, you will create and revise original course materials following VTSU Online’s established course development process, including templates, milestones, and quality reviews. Compensation per course is $ 1,000.00/credit.

Course Details:

Whole Animal Butchery — Lamb, Pork, and Poultry Essentials

Catalog Title: AFF-1025: Basic Lamb, Pork, and Poultry Fabrication

Credit Hours: 3

Format: Hybrid (Remote Lecture, with 4 day In-Person Lab Intensive), Fall, AFF1025

Catalog Description: This course expands on foundational skills by introducing students to the unique aspects of lamb, pork, and poultry processing. Emphasis is placed on species-specific techniques, ethical sourcing, humane handling, and creating cuts suitable for culinary or retail markets.

Learning Outcomes:

1. Explain muscle structure and its influence on meat quality.
2. Interpret inspection and grading criteria.
3. Assess shelf life, safety, and sensory attributes of meat.
4. Explore innovations and challenges in meat science.

Prerequisite: None.

Minimum Qualifications

Required minimum qualifications:

• Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof. Prior experience teaching is preferred.
• Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience.