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Apr 23, 2024
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2023-2024 Catalog and Student Handbook [ARCHIVED CATALOG]
Butchery
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 Return to: Programs of Study
Degree: Technical Certificate
Emphasis: Butchery
This program is designed for the student who does not intend to transfer to a baccalaureate degree program.
The Butchery Program offers a traditional perspective when embracing the learning process of animal butchery. We partner with our community to provide only locally raised premium meats from animals raised with the best practices in ethical farming practices and sustainability. We respectfully consider the animals with regard to full-utilization of carcasses and long established old-world artisanal techniques imparted from our German partner program in Thuringia, Germany when preparing our sausages and cutting our meats. Our students will be working with our community partners on and off campus, gaining valuable worked-based learning through guided internships and apprenticeships.
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Recommended Full-Time Schedule
The following Recommended Full-Time Schedule is not a substitute for academic advising. You must meet with an academic advisor each semester to be cleared for registration. Consult with your advisor about scheduling and degree requirements. Also, see the current undergraduate catalog (catalog.ws.edu) for a complete list of requirements and electives. Requirements are continually under revision, and there is no guarantee they will not be changed or revoked. Contact the academic division or department for current information.
Factors that affect your progression include your choices regarding course delivery method, and the days and times selected to take classes.
Fall Term (15 Credit Hours)
Spring Term (15 Credit Hours)
Program Requirements - Technical Certificate - Butchery
Required Technical Courses
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Return to: Programs of Study
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