Short Courses

07/13/2020 to 07/17/2020

May 1, 2020 Udpdate:

We have made the difficult decision to officially cancel the 2020 Sausage & Processed Meats Short Course scheduled for July 13-17, 2020. We made the decision to cancel the 2020 course verses postpone for a variety of reasons, including the need for this course to utilize our entire Meat Lab facility and all staff, which is not conducive during the academic year and the fact this course includes a lot of hands on activities that cannot be done safely utilizing social distancing.

While we are disappointed, it is the right decision. The 42nd Annual Sausage & Processed Meats Short Course will be held July 19-23, 2021.

Please watch the website for details on the 2021 Sausage & Processed Meats Short Course to be posted in the fall.

Thank you for your continued interest in our programs.

10/06/2020 to 10/08/2020

The Dry & Semi-Dry Sausage Short Course scheduled for October 6-8, 2020 has been CANCELLED.

Please watch the website of information on our 2021 short courses.

10/14/2020 to 10/16/2020

Registration for the October 14-16, 2020 HACCP Training Program will open August 10, 2020 at 9:00 a.m. CST

10/27/2020

The Food Safety Summit scheduled for October 27, 2020. If you are currently registered for the summit, please watch your email for further details.  At this time, the rescheduled date remains full, if we have any openings, we will post a notification here and open up registration at that time.Thank you

11/10/2020 to 11/12/2020

The Basic Sausage Short Course scheduled for November 10-12, 2020 has been CANCELLED.

Please watch the website of information on our 2021 short courses

01/19/2021 to 01/21/2021

Registration for the 2021 Cured Meat Short Course will open on October 1, 2020. 

01/01/2025

Internal use only