Craig Bernstein Director | Heart of Wisconsin Chamber of Commerce
Craig Bernstein Director | Heart of Wisconsin Chamber of Commerce
Mid-State Technical College is set to expand its meat cutting and butchery programming following the extension of the Meat Talent Development Grant from the Department of Agriculture, Trade and Consumer Protection. This new phase aims to broaden community access to meat training and promote innovation and sustainability.
The grant extension will facilitate various activities, including tuition support for students until June 2026 and the creation of an Advanced Meat Cutting and Butchery technical diploma program. This program will complement Mid-State's existing offerings, while a new Meat Cutting and Butchery certificate program will be available in Spanish.
“This grant extension reaffirms our commitment to meeting the needs of our community,” stated Dr. Alex Lendved, dean of the Marshfield Campus and School of Applied Technology. “We’re not only expanding educational opportunities but also paving the way for lifelong learning and career advancement in the meat industry right here in central Wisconsin.”
Mid-State will offer a Spanish language program to foster inclusivity and accessibility. Dr. Lendved emphasized, “Our goal is to ensure that everyone has access to high-quality meat cutting education. This program will empower individuals from diverse backgrounds, enhance workforce options and address industry shortages.”
The grant will also enhance partnerships with K-12 institutions through dual credit opportunities, develop transfer agreements, and strengthen collaboration with the College’s Culinary Arts program and other training programs in Wisconsin. These initiatives aim to provide diverse learning pathways for students to meet the changing needs of the food and agriculture sectors.
Further details about the Meat Cutting and Butchery certificate can be found at mstc.edu/meat-cutting-and-butchery.
Alerts Sign-up