Training Information: CED-0914 - Introduction to Butchering Poultry

Poultry, especially chicken, is one of the fastest-growing proteins in global consumption due to its efficiency, quick production cycle, and popularity as a lean white meat. In this hands-on workshop, you'll learn the fundamentals of poultry cutting and explore techniques for effectively marketing your cuts. Training will take place in the newly opened 1787 Butchery at the VTSU-Randolph campus-a modern meat lab designed for education and skill development. Under the guidance of Dr. DeMetris Reed, students will gain practical experience in poultry processing.

REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days must reach out to Taylor.Paone@VermontState.edu. No registrations within five days of the training.

CANCELATION: Due to the high cost of materials for this course, cancelations occurring within five (5) days of the training start will be assessed a $200 cancelation fee. No refunds are given for no-shows.

STOP: If you have been awarded a VSAC Advancement Grant or plan to use your AmeriCorps Segal funds, please email Taylor.Paone@VermontState.edu to register.