Master Meat Crafter Training Program – Meat Science Extension. Have you been looking for an opportunity to take your knowledge of Meat Science and meat processing to the next level? Are you interested in building upon your current background and knowledge base to improve your business and/or your ability to perform your current job? If so, this unique opportunity may be exactly what you. It also delivers development opportunities for future meat industry leaders, and helps to ensure the US meat industry remains strong and viable for years to come. What can you expect? The program consists of five core classes and four targeted topic exercises over a two year period. Classes include the Fresh Meats School, Food Safety and Meat Microbiology School, Meat Curing School, Cooked and Emulsified Sausage School, and the Fermented and Cured Meat Products School. The four topic exercises comprise of 1) Homework assignments administered throughout the course to expand on specific learning objectives. Participants will complete a mentorship program where they are expected to mentor an employee or other individual based on various meat science and meat processing topics learned from the Master Meat Crafter Training Program. Each participant will conduct a plant research project of their choice and prepare a written report and oral presentation.
Each participant will present their mentorship program and plant project to the class at the graduation ceremony. What will you gain from program completion? After successful completion of the four program elements outlined, participants will be awarded. The Master Meat Crafter Program has been developed in conjunction with the Specialty Meat Development Center (SMDC) of Wisconsin and is supported by the University of Wisconsin Meat Science Extension, University of Wisconsin, Wisconsin Department of Agriculture, Trade and Consumer Protection, and the Wisconsin Association of Meat Processors. UW Meat Science Lab; Support Animal Sciences. Contributors to the University of Wisconsin's sheep-research and outreach efforts at the Spooner. Wisconsin, bid farewell Aug. 28 to that program at the final Spooner. The Master Meat Crafter Program is a meat processing certification program held at the University of Wisconsin Meat Science Laboratory. The first-of-its kind program takes approximately 2.5 years for an individual to complete. FSIS Small & Very Small Plants Program; Food Defense; What is a deviation? Recalling a Product; How to Develop a Meat & Poultry Product Recall Plan. MMC Class. The next MMC class will begin in January 2. Foley, MN), Jennifer Dierkes (Mc. Donald. Clear Lake, MN), Thomas Heise (Custom Meats of Marathon, Inc. Marathon, WI), Terrance Prem (Prem Meats, Spring Green, WI), Bradley Pearson (Lodi Sausage Co. Row 2 (left to right): Mike Flanigan (Northwoods Locker, LLC. Clayton, WI), Jamie Cline (T. A. Rhinelander, WI), Gidget Joyal (Johnsonville Sausage LLC. Sheboygan Falls, WI), Louis Muench (Louie. Cumberland, WI), Andrew Pearson (Sixth Street Market Ashland, WI), John Franseen (Hewitt Meat Processing, Inc. Marshfield, WI), Joel Reck (Ski. Row 3 (left to right): Nathan Jorgensen (Peroutka. Cumberland, WI), Philip Schmidt (The Meat Block LLC, Greenville, WI), Mark Hanni (PS Seasonings and Spices, Iron Ridge, WI), David Mauer (Wisconsin River Meats, Mauston, WI), Chad Nolechek (Nolechek. Thorp, WI), Anthony Reams (RJ.
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