Upcoming Trainings

Trainings

Participants receive an overview of the bovine reproduction cycle and common reproductive management interventions. Three hours is spent developing palpating skills and another three hours artificially inseminating dairy cattle.REGISTRATION: Registration closes two (2) weeks before the training starts. Any registrations from the initial close up to five (5) days before the start will be assessed a $50 late registration fee. No registrations within five (5) days of the training.CANCELATION: Cancelations occurring within five (5) days of the training start will be assessed a $100 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 CWPE@VermontState.edu to register.


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


June 3-7, 2024, Distilling Lab
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.


Friday, May 24, 2024, TBD
This training is for existing farmers, new farmers, and people interested in gaining specialized knowledge of organic production and certification for a company, agency, organization, and/or if you want to pursue a career in organic certification. The training includes in-person lectures, discussion groups and field trips focused on farm crop production including vegetable production. It is preceded by a 4 hr. online workshop on the history and meaning of "organic" as well as general organic requirements. This workshop is completed prior to the in-person session.


January 2, 2024 to October 15, 2024, VTSU Online
This training is for existing farmers, new farmers, people interested in becoming an organic specialist for a company, agency, organization, and/or if you want to pursue a career in organic certification. The training includes in-person lectures, discussion groups and field trips. It is preceded by a 4 hr. online workshop on the history and meaning of "organic" as well as general organic requirements. This workshop is completed prior to the in-person session.


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