Meat Processing Certificate Lab Day

Enrollment in the Meat Processing Certificate Lab Day with UNH is currently FREE due to funding by the New Hampshire Department of Agriculture, Markets, and Food with appropriations from the American Rescue Plan (ARPA) State and Local Fiscal Recovery Funds (SFRF).

Sharpen your skills and gain professional butchery training in this hands-on Lab Day with Travis Giles, Culinary Arts Program Coordinator at White Mountains Community College in Berlin, NH.

Participants will spend the day developing practical butchery skills with a focus on pork. You will learn essential cutting techniques, product breakdown, and safety protocols under expert guidance.

Each participant will receive a professional butcher’s apron and a set of high-quality knives to take home at no additional cost, ensuring you are equipped to continue refining your skills beyond the classroom.

This workshop fulfills the in-person requirement to receive the UNH Meat Processing and Food Safety Certificate. No prior workshops are required. This course is open to all participants.

Register now as space is limited! REGISTRATION DEADLINE is October 3, 2025.

This course is part of the UNH Meat Processing & Food Safety Certificate program, but you do not have to be part of the certificate program to enroll in this course! The Meat Processing Certificate Lab Day offers valuable learning and professional development opportunities for individuals currently working in, or those trying to enter these fields:

• Chefs & Cooks
• Butchers & Meat Cutters
• Meat Processors

The Meat Processing Certificate Lab Day is offered in collaboration with White Mountains Community College.