For the Tomahawk Leader
MADISON – The University of Wisconsin-Madison is hosting a Wisconsin Meat Processing School from Tuesday, March 21 through Thursday, March 23, and the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) is offering tuition reimbursement for qualifying participants who reside in Wisconsin.
The tuition reimbursement is available through the Meat Talent Development Program, a $5 million program created by Governor Tony Evers to connect the meat processing industry with potential employees, a release from DATCP said.
According to the release, participants will learn the practical science and art of sausage-making and meat curing from a team of instructors, supplier specialists and award-winning “wurstmachers.”
“Instructors will teach the principles of meat processing at a basic, applied level, and information is aimed at operators who have small to moderate amounts of meat curing and sausage-making experience,” DATCP stated. “However, processors from every level of experience can benefit from this program.”
Instruction will include several processing demonstrations and product evaluation.
Registration for the course is $500.00 per person through Tuesday, Feb. 28, after which the cost will increase to $550.00 per person. Registration will close on Tuesday, March 7, but may close earlier if the course is filled, DATCP said. The fee includes course materials, handouts, lunch and transportation between the hotel and UW-Madison Meat Science and Animal Biologics Discover building, where the training will be held.
To register, visit www.bit.ly/3xRTmSI.
Eligible participants can request tuition reimbursement through DATCP’s Meat Talent Development Program at event check-in. Tuition reimbursement is limited to two participants per meat establishment; however, if space allows, a third participant from the same establishment may qualify for reimbursement.
Find additional course information at www.bit.ly/3ZgGp0G.
DATCP is also providing tuition reimbursement for qualifying participants who attend the Basic Hazard Analysis Critical Control Points (HACCP) for Meat and Poultry Establishments Short Course at UW-Madison on Aug. 16 and 17, 2023. DATCP said information on how to register for the course will be released soon at www.bit.ly/3Y0ifGG.
For more information about the trainings, contact UW-Madison Meat Science and Animal Biologics Outreach Program Manager Colleen Crummy at 608 279-7669 or [email protected].