Meat Processing Certificate Lab Day

Meat Processing Certificate Lab Day
lab at white mts community college

Sharpen your skills and gain professional butchery training in this hands-on Lab Day with Dan Curtis, experienced meat cutter with 47 years in the meat retail/wholesale food industry, at the New Hampshire Food Bank in Manchester, NH.

Participants will spend the day developing practical meat cutting skills. Learn essential cutting techniques, product breakdown, and safety protocols under expert guidance. 

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.

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 the New Hampshire Food Bank.

Meat Processing and Food Safety

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  • butchery skills
  • meat processing techniques
  • knife handling and care
  • workplace safety
  • retail cut fabrication and identification

  • high-quality knife set
  • the skills and confidence to cut like a pro!