Key Facts

Remote From:

Full time

English

Hard Skills

Custom Trim Food Law Traceability Distribution Center Operations Course Development Instructional Design Course Evaluations Online Teaching Product Marketing Assisting Teachers

Other Skills

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Professional Networking
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Social Collaboration
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Calmness Under Pressure
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Communication
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Ethical Standards And Conduct
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Teamwork
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Mentorship
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Problem Solving

Roles & Responsibilities

Applied workforce subject matter experience in meat processing or related field (industry experience).
Educational degree(s) and/or certifications in a relevant field, or a combination thereof.
Prior teaching experience is preferred.
Experience with course development or instructional design and the ability to follow established online course development processes (preferred).

Requirements:

Create original course materials for AFF-1020 and related online courses following VTSU Online’s established course development process.
Revise existing course materials to keep content up-to-date and aligned with program outcomes and industry standards.
Adhere to templates, milestones, and quality reviews as part of the course development process.

Vermont State University

Education

About Vermont State University

When the call came to reimagine higher education in Vermont, the state’s leaders and community members asked, “what if?” – and Vermont State University is the answer. It’s an accessible and affordable university, enriched with multiple campuses and integrated with communities, set to offer liberal arts, technical, and professional studies. Preparing students for today’s and tomorrow’s careers through an innovative student-centered hybrid model, it also assures system-wide financial sustainability. Vermont State University opens its doors to its first class of students in the fall of 2023. Students admitted and matriculated this year will be the first students to graduate from the new university.

Company type: Large

Industry: Education

Founded: 2018

Company size: 1001 - 5000

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Job description

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:

	Description and Details
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, with 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

Required 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.