Upcoming Trainings

Trainings

Artificial Insemination of Dairy Cattle and Reproductive Management

Attendees will be provided with an overview of the bovine reproductive cycle and typical reproductive management interventions. They will dedicate three hours to honing palpation skills and another three hours to the artificial insemination of dairy cattle.

This training contains no sessions
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Basics of Grafting Apple Trees

This workshop will begin with a PowerPoint talk and Q&A covering the history and different uses of this vital plant propagation technique.

This training contains no sessions
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Craft Distilling: The Vermont Experience

Vermont is one of the leaders in the nationwide craft distilling boom. This training will bring you in direct contact with a variety of processes involved in building, operating, and working in the distilling industry.

May 5-9, 2025, Distilling Lab

Cue'linary Experience / Barbecue

This training is designed to educate participants using surveys, demonstrations, and eating in a class celebrating the rich heritage of American Barbecue. We will explore Texas Barbecue preparation techniques, which include types of meats, seasonings, and cooking methods, emphasizing meat in the diet and food safety, cost, and availability. Emphasis will focus on regional cuisine (e.g., Alabama, Carolinas, Georgian, Kansas City, Memphis, and Cajun) and international (e.g., Brazil, Cuban, Asian, Australian) methods to compare to the US.

This training contains no sessions
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Introduction to Butchering I (Poultry, Lamb & Goat)

POULTRY - Poultry, particularly chicken, is becoming increasingly popular worldwide. The consumption of poultry has been increasing over time while other meats, such as beef and pork, have remained relatively constant or even decreased. Several reasons include that poultry is exceptionally quick to mature, highly efficient to feed, and a desirable white meat source. Learn about the art of cutting poultry and how to market your cuts.LAMB & GOAT - Lamb carcasses were fabricated near the product's sale for many years. Carcasses were shipped from the point of slaughter to the point of sale. Lamb is unique because it is the last species to be shipped to retailers and food service in large percentages as whole carcasses. We will journey into the small ruminants we raise for red meat and their unique position in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife.

This training contains no sessions
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Introduction to Butchering II (Pork)

This series will focus on the breakdown and various cuts of a pig. Here in the US, the pig is heavily used in the sausage and value-added market. However, the middle meats are becoming just as popular as beef. Learn about the most dedicated animal in the meat industry. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife.

This training contains no sessions
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Introduction to Butchering III (Beef)

This session will focus on the breakdown and various cuts of a beef half. Participants will practice and feel confident breaking down half of the beef into primal, sub-primal, and finally, into retail cuts such as steaks, roasts, stew meat, etc. Participants will get to take home some of their very own prepared meat cuts, as well as an entry level meat cutting knife. What else can we say, "Beef- It's What's For Dinner!"

This training contains no sessions
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Introduction to Organic Agriculture (online, self-paced)

Through this four-hour online training, you will learn the fundamentals of organics and organic certification. This training is ideal for new inspectors, certification reviewers, farmers, and/or anyone interested in understanding organic certification requirements for a farm, company, agency or organization. This is also a great training for those interested in pursuing a career in the organic certification sector. This training is based on current regulatory definitions and requirements within the United States Department of Agriculture (USDA), the Organic Foods Production Act (OFPA), the National Organic Standards Board (NOSB), and the National Organic Program (NOP).

This training contains no sessions
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Organic Specialist Training for Crops

This training is for current farmers, new farmers, farm advisors, and people interested in gaining specialized knowledge of organic regulations and certification requirements for a company, agency, organization, and/or to pursue a career in organic certification. The training includes in-person lectures, discussion groups and a field trip focused on organic vegetable production. The in-person course is preceded by 4 1-hour online classes on the history and meaning of "organic" as well as general organic requirements for crops, livestock, handling and labeling. The online classes must be completed prior to attending the 2-day in-person session.

This training contains no sessions
Click here to be notified about the next scheduled program.

Organic Specialist Training for Livestock

This training is for current livestock producers, new farmers, farm advisors, and people interested in gaining specialized knowledge of organic regulations and certification requirements for a company, agency, organization, and/or to pursue a career in organic certification. The training includes in-person lectures, discussion groups and a field trip focused on organic dairy production. The in-person course is preceded by 4 1-hour online classes on the history and meaning of "organic" as well as general organic requirements for crops, livestock, handling and labeling. The online classes must be completed prior to attending the 2-day in-person session.

This training contains no sessions
Click here to be notified about the next scheduled program.

VT Viticulture and Enology: Winery designs and equipment considerations

The training focuses on equipment needed to establish and run a successful winery in Vermont, the region and northern climates.

This training contains no sessions
Click here to be notified about the next scheduled program.