Program Description

The Pasture to Plate Butchery Certificate will begin your career in the meat processing industry. Learn how to fabricate a variety of proteins, sausage and charcuterie products. Included in your training are the fundamentals of ethical harvest of livestock, butchery, meat curing and smoking, and ServSafe sanitation certification. This certificate provides plenty of opportunities for hands-on learning in our new state of the art cold lab and mobile harvesting unit.

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Approximate Program Cost

Tuition & Fees: $2,458
Books & Supplies: $91

Financial Aid

Not Available

Tuition Assistance

May Be Available

Limited funding may be available through a Wisconsin Technical College System grant (in partnership with the Wisconsin Department of Workforce Development) to cover tuition for courses included within this certificate.

An aerial view of NTC's Wausau Campus main entrance on a sunny summer day. Trees and greenery frame the spacious side walks that lead up to the light-brown brick building.

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Courses for this program may be available at a variety of campus locations through multiple modes of delivery if you meet the admission requirements and prerequisites.

at Wausau

* Campus and online availability of courses and programs may be subject to change.


Graduates will be able to…

  • Sustain a small farm or butcher shop
  • Identify muscle and bone structure of various livestock
  • Identify proper cooking methods for all meats, including knife selection and use of butchery equipment
  • Process animal carcasses while assessing meat for quality
  • Implement a HACCP plan
  • Understand and practice food service sanitation principles


Some of the potential careers graduates can pursue are:

  • Meat Cutter
  • Animal Processor
  • Butcher


The Pasture to Plate Butchery Certificate is a 12 Credit program. The following is a typical semester breakdown of the courses within the program.

First Term

Protein Identification, Fabrication, And Usage 1 3.00
Ethical Livestock Harvesting 2.00
Principles Of Sanitation For Meat Processors 1.00

Second Term

Protein Identification, Fabrication, And Usage 2 3.00
Hazard Analysis Critical Control Point (HACCP) For Meat Processors 2.00
Introduction To Business Operations For Meat Processors 1.00
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Admissions Process

Our application process takes just a few minutes to complete, but we want to make sure you have the things you’ll need on hand to complete the application. We’re here to help if you have any questions while submitting your application.

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The application can be submitted online and takes just a few minutes to complete. There is no fee to apply.

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What’s Next?

We’ll review your application and let you know if we need anything else. If you’re all set, your acceptance letter will be emailed to you.