The Artisanal Modern Meat Butchery program is being offered at Platteville High School. For more information, please contact your guidance counselor or our Career Prep Coordinator, Mary Johannesen by Emailing Mary.

The need for qualified animal handling and meat processing employees is in high demand throughout the US.

As a student in the Artisanal Modern Meat Butchery program, you’ll learn about the entire lifecycle of animal production – from care and handling pre-mortem through packaged products ready for consumption. In the second semester of this program you will participate in an internship with a local meat processing facility. Skills learned include:

  • Farm practices
  • Livestock terminology
  • Animal selection and care
  • Carcass preparation
  • Venison/deer processing
  • Meat cut identification
  • Meat processing, packaging, and retail
  • Food safety and sanitation practices following HACCP principles

Students who complete the Artisanal Modern Meat Butchery program can utilize this education to:

  • Begin a career as a butcher or slaughter-person
  • Continue post-secondary education, having earned 13 college credits and HACCP certification
  • Utilize skills for at-home or on-farm processing and storage
  • Overview
  • Is This Program for You?

    Students entering the Artisanal Modern Meat Butchery program should:

    • Be able to lift 30 pounds
    • Have respect for the care and humane handling of animals
    • Pay attention to details and neatness
    • Prioritize safety and sanitation
    • Enjoy animal anatomy
    • Have good hand-eye coordination
    • Think creatively

    Program Basics

    • This program is targeted toward incoming high school seniors.
    • Classes are held at Platteville High School starting in fall.
    • The program will include on-line, in-person, and hands-on learning and participation.
  • Curriculum & Costs
  • Cost of Attendance (COA) 23-24

    Cost of Attendance (COA) is a total of all the usual expenses of being a student. The COA sets the maximum amount of financial aid a student can receive.

    Category Amount
    Tuition and Fees $4,713
    Living Expenses (Housing and Food) $9,614
    Books and Supplies $2,061
    Personal Expenses $2,245
    Transportation $2,007
    Charger Tech 360 Fee $600
    Loan Fees $83
    Yearly Total (Living Away from Home) $21,323
    1 Semester Total (Living Away from Home) $10,662

    Based on Wisconsin Residents.

    Approximate school costs are for a full-time (12 credit) student over a semester span of 17 weeks.

    Fees are legislated by the Wisconsin Technical College System Board.

    These costs are estimates and are subject to change without notice.

  • Requirements
  • Admission and Program Requirements

    • Submit Application
    • To make sure your classes are the right fit, we consider any previous college credit you've earned, Accuplacer or ACT scores, high school GPA, or an assessment at your registration session. Submit High School Transcripts, College Transcripts, and Test Scores to: Southwest Tech, Attn: Admissions, 1800 Bronson Blvd, Fennimore, WI 53809
    • Admissions Preference Policy

      Priority for program acceptance will be given in this order until January 1, 2024:

      1. Southwest Wisconsin Technical College District Residents (permanent address is in one of Southwest Tech’s 30 school districts the College serves) Southwest Tech District Information
      2. Non-District State Residents
      3. Out-of-State Residents

    Helpful Academic Background

    • Agriculture, culinary and biology
    • Written and oral communications

    Program Fees

    • This program is eligible for Financial Aid.
    • Estimated cost for each semester can be found under the Curriculum tab. Please note that costs are approximate and are based on the current academic year.
    • Please discuss additional fee questions with the program advisor or instructor.
  • Outcomes
  • Program Outcomes

    At the completion of the program, students are expected to be able to:

    • Examine components of a farm-to-table meat production system.
    • Prepare whole muscle and value-added products for consumption.
    • Merchandise meat for sale.
    • Properly handle and store meat in accordance with HACCP principles.