Short Courses

10/14/2020 to 10/16/2020

Registration for the October 14-16, 2020 HACCP Training Program is now open.


The Food Safety Summit for October 27, 2020 will be held virtually, click the link above for additional information. 

04/13/2021 to 04/15/2021

The Dry & Semi-Dry Sausage Short Course scheduled for October 6-8, 2020 has been CANCELLED.Information for the April 13-15, 2021 Dry & Semi-Dry Short Course is now available. 

05/18/2021 to 05/20/2021

Registration for the 2021 Cured Meat Short Course will open on March 22, 2021. 

07/19/2021 to 07/23/2021

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.

Details on the 2021 Sausage & Processed Meats Short Course has been posted.

Thank you for your continued interest in our programs.

11/09/2021 to 11/11/2021

The Basic Sausage Short Course scheduled for November 10-12, 2020 has been CANCELLED. Information is now available on the November 9-11, 2021 Basic Sausage Short Course. 


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