Subject Matter Expert (SME) Opportunity: Online Course Development, AFF-1020: Ba
Vermont State University, Randolph Center, VT, United States
Program Overview and Course Structure
VTSU CAFE – The Applied Meat Processing & Butchery Arts Certificate Program is a hybrid training program for a career in the meat industry. The meat industry demands technical expertise with a deep understanding of safety and ethical standards. As consumers increasingly seek transparency and quality, professionals who can merge skill and regulatory knowledge are in high demand. This certificate gives candidates the chance to build a robust foundation while adapting to the ever‑changing landscape of food production and processing. To meet these evolving needs, the MeatCraft Butcher Program at VTSU provides a comprehensive curriculum, within three stackable levels, designed to develop well‑rounded professionals.
Total Credits Level 1: MeatCraft Apprentice Butcher – 13 credits Level 2: MeatCraft Artisan Butcher – 23 credits Level 3: MeatCraft Master Butcher – 30 credits
Program Outcomes
Understand the science and develop skills to expertly process beef, pork, lamb and poultry.
Employ industry standards of safety for meat products and meat fabrication.
Tackle realistic problems and variables in complex, high‑pressure workforce scenarios.
Demonstrate value‑added skills with sausage‑making, marketing, and culinary techniques (Level 2).
Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3).
Complete a hands‑on abattoir internship within a production environment (Level 3).
Identify career pathways in the industry and establish professional contacts.
Program Structure Sequential, skill‑building format , practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance.
Format : Hybrid delivery, online lecture, hands‑on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value‑added meat products.
Completion : Certificate in Meat Processing and Food Safety, credentials valued by employers.
Targeted population : High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, retail meat operations, processing plants, butcher shops, local food systems.
As an SME, you will create and revise original course materials following VTSU Online’s established course development process, including templates, milestones, and quality reviews. Compensation per course is $1,000.00/credit.
Course Details – AFF‑1020: Basic Beef Fabrication Course 3: Breaking Down the Beef — Intro to Fabrication Techniques Catalog Title: Basic Beef Fabrication Credit Hours: 3 Format: Hybrid (100% Remote Lectures, one 3‑day in‑person Lab Intensive at the Randoph Campus), Fall, AFF1020.
Catalog Description : Focusing on basic beef fabrication, this hands‑on course teaches the skills needed to identify primal and sub‑primal cuts, use knives and tools safely, and maximize product yield. Students gain practical experience in carcass breakdown and learn to uphold rigorous standards for safety and quality.
Learning Outcomes
Identify major beef cuts and their uses.
Demonstrate safe and skillful use of butchery tools.
Perform basic carcass breakdown tasks.
Calculate yields and trimming requirements.
Apply sanitation protocols during processing.
Prerequisite:
Basic Meat Processing, Sanitation, and Principles of Meat Science.
Minimum Qualifications
Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof. Prior experience teaching is preferred.
Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience.
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Total Credits Level 1: MeatCraft Apprentice Butcher – 13 credits Level 2: MeatCraft Artisan Butcher – 23 credits Level 3: MeatCraft Master Butcher – 30 credits
Program Outcomes
Understand the science and develop skills to expertly process beef, pork, lamb and poultry.
Employ industry standards of safety for meat products and meat fabrication.
Tackle realistic problems and variables in complex, high‑pressure workforce scenarios.
Demonstrate value‑added skills with sausage‑making, marketing, and culinary techniques (Level 2).
Understand advanced meat product development, and be able to employ ethical and humane methods for livestock harvesting (Level 3).
Complete a hands‑on abattoir internship within a production environment (Level 3).
Identify career pathways in the industry and establish professional contacts.
Program Structure Sequential, skill‑building format , practical understanding, foundational concepts, specialized techniques, safety, sanitation, butchery, processing, regulatory compliance.
Format : Hybrid delivery, online lecture, hands‑on intensives, mentorship, peer collaboration, focused instruction, abattoir (meat facility) internship, regional partner sites, traceability, humane handling, value‑added meat products.
Completion : Certificate in Meat Processing and Food Safety, credentials valued by employers.
Targeted population : High school students (dual and early college enrollment), working adults, culinary professionals, aspiring butchers, retail meat operations, processing plants, butcher shops, local food systems.
As an SME, you will create and revise original course materials following VTSU Online’s established course development process, including templates, milestones, and quality reviews. Compensation per course is $1,000.00/credit.
Course Details – AFF‑1020: Basic Beef Fabrication Course 3: Breaking Down the Beef — Intro to Fabrication Techniques Catalog Title: Basic Beef Fabrication Credit Hours: 3 Format: Hybrid (100% Remote Lectures, one 3‑day in‑person Lab Intensive at the Randoph Campus), Fall, AFF1020.
Catalog Description : Focusing on basic beef fabrication, this hands‑on course teaches the skills needed to identify primal and sub‑primal cuts, use knives and tools safely, and maximize product yield. Students gain practical experience in carcass breakdown and learn to uphold rigorous standards for safety and quality.
Learning Outcomes
Identify major beef cuts and their uses.
Demonstrate safe and skillful use of butchery tools.
Perform basic carcass breakdown tasks.
Calculate yields and trimming requirements.
Apply sanitation protocols during processing.
Prerequisite:
Basic Meat Processing, Sanitation, and Principles of Meat Science.
Minimum Qualifications
Qualified candidates should have applied (workforce) subject matter experience, either through direct work experience in the industry, educational degree(s)/certifications, or a combination thereof. Prior experience teaching is preferred.
Applicants should include a brief statement of interest and a resume or CV showing any relevant work and/or educational experience.
#J-18808-Ljbffr