School of Business and Applied Arts

Truax D3631
1701 Wright Street
Madison WI 53704

Office Hours:
Monday - Friday: 8 a.m - 4:30 p.m. 

CALL: (608) 246-6003 ext. 8
FAX: (608) 243-4754

Sustainable Farm to Table: Modern Meat Production

One Year Technical Diploma

Program number: 313163


The Sustainable Farm to Table: Modern Meat Production program at Madison College offers you a unique opportunity to learn about the entire lifecycle of an animal from an agricultural, meat production and culinary arts perspective.

As a student in the Sustainable Farm to Table program you will have the opportunity to: 

  • Learn about farm practices in class and on the farm where you will explore livestock terminology, selection and care.
  • Apply the pasture-to-plate philosophy in Madison College‚Äôs state-of-the-art culinary and meat production facility as well as manage all aspects of our retail butcher shop. In the butcher shop you will identify, inspect and process carcasses, as well as prepare and package meat for sale, and interact with customers.
  • Design menus, determine ingredient sourcing and prepare for the ServSafe credential.

The Sustainable Farm to Table: Modern Meat Production program applies the same guiding principles as local, established farm-to-table practitioners: integrity, honesty, consciousness, creativity, responsibility, respect and social commitment. If you have a background or interest in farming, meat production or culinary arts and are committed to integrating these guiding principles into your work, you would be an ideal candidate for this program.

Program Details

Students in the Sustainable Farm to Table: Modern Meat Production program can attend full or part time.

Sustainable Farm to Table: Modern Meat Production Program classes may be offered at these Madison College campuses:

  • Madison - Truax

Explore financial aid eligibility for this program.

Gainful Employment Disclosure - 2019

  • This program is designed to be completed in 32 weeks.
  • This program will cost $4,425.74 if completed within normal time.
  • Of the students who completed this program within normal time, the typical graduate leaves with $0 of debt.
  • Program does not meet licensure requirements in the following States: Wisconsin

For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions please click here:

Some of the courses for this program may be available online.


To Apply

After Acceptance

Once you are admitted into your program, review the Start of Semester Checklist to prepare for your first day of classes at MATC. 


Contact Enrollment Services at or (608) 246-6210.


Prospective program students, the information below reflects the basic requirements for students admitted for the 2019-2020 academic year. To learn more about Madison College, visit us.

Current program students (including newly admitted), go directly to your Degree Progress Report (also referred to as an Advising Report or Academic Requirements) to view:

  • Progress toward your specific requirements
  • Alternative (in lieu of) courses to meet specific requirements

If you have questions after reviewing your report, please see Advising Services.

First Semester


1 credits


3 credits


3 credits

Second Semester


2 credits


After completing the Sustainable Farm to Table: Modern Meat Productin program at Madison Area Technical College, you will be able to:

  • Examine components of a farm to table meat production system.
  • Prepare meat for processing and value added consumption.
  • Merchandise meat for sale.

Madison College Sustainable Farm to Table: Modern Meat Production program graduates are ready for a range of careers including:

  • Butcher
  • Meat cutter
  • Animal Processor
  • Estimated Program Cost
    # of Credits for Completion
    Materials/Supplemental Costs
    Other Costs
    Total Estimated Program Costs:
    (book costs not included)


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