Program Overview

Artisanal Modern Meat Butchery

Program Overview

The Artisanal Modern Meat Butchery program at Madison College offers a unique opportunity to learn about the entire lifecycle of an animal from an agricultural, meat production, and culinary arts perspective.

Program Details

• Program Number:
• Your Degree: Technical Diploma
• Area of Study: Culinary, Hospitality and Fitness
• Delivery Method: Some Online/Some In Person
• Estimated Time to Complete: 24 Credits | Finish diploma in 1 year
• Financial Aid Available: Partial Financial Aid
• Estimated Program Cost: $5,588.17

Curriculum and Experience

First Semester

• Principles of Sanitation (1 credit)
• Pasture to Plate (3 credits)
• Protein Identification, Fabrication, and Utilization 1 (3 credits)
• Slaughtering (3 credits)
• Mobile Harvest (3 credits)

Second Semester

• Protein Identification, Fabrication, and Utilization 2 (3 credits)
• Charcuterie: Value-Added Products (3 credits)
• Retail Butcher Sales (3 credits)
• Hazard Analysis Critical Control Point (HACCP) for Business (2 credits)

Admission

To Apply

• Earning a degree is a great way to advance your career development opportunities.

Application Dates

• Fall 2025: Application open, Application completion deadline is August 31, 2025

Admission Requirements

• 1. Admission Application: The online application allows you to save your work as you complete it and ensures fast, secure delivery to our office.
• 2. Education Completion: Submit official transcripts from the institutions you attended that indicate one of the following:
  • High school completion (current high school seniors may submit an in-progress transcript)
  • GED/HSED completion
  • College transcript or Madison College experience showing:
    • Completion of an associate degree or higher, or
    • At least 30 credits completed with a minimum GPA of 2.0 on a 4-point scale

Career Outcomes

After completing the Artisanal Modern Meat Butchery program at Madison Area Technical College, you will be able to:

• Examine components of a farm-to-table meat production system.
• Prepare meat for processing and value-added consumption.
• Merchandise meat for sale.

Graduate Summary

• Number of Program Graduates: 3 (2022), 6 (2023), 9 (2024)
• Number of Surveys Sent: 3 (2022), 6 (2023), 9 (2024)
• Number of Surveys Returned: 2 (2022), 2 (2023), 6 (2024)
• Percent of Surveys Returned: 66.7% (2022), 33.3% (2023), 66.7% (2024)

Graduate Employers

• Carl Flaig: Farmer, Junction City
• The Meat Shop: Meat Cutter, Tomah
• Wolfe Farm: Farmer, Wonewoc

Related Programs

• Culinary Arts
• Culinary Production Specialist