Search | Menu 
Ready to Learn More?
If you’d like to learn more about the Artisanal Modern Meat Butchery program, we’d love to talk with you.
We’re here to answer any questions and guide you through our application process step-by-step.
Send us your contact information, and we’ll help you get started right away!
Partial Financial Aid-
Program Overview
The Artisanal Modern Meat Butchery 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 Artisanal Modern Meat Butchery 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’s 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 Artisanal Modern Meat Butchery 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 Artisanal Modern Meat Butchery program can attend full or part-time.
Artisanal Modern Meat Butchery program classes are offered at the Madison College Truax campus.
Careers
Madison College Artisanal Modern Meat Butchery program graduates are ready for a range of careers including:
- Butcher
- Meat cutter
- Animal Processor
-
Program Courses
Here's a sample course sequence that shows how classes for full-time students are typically organized by semester.
Once you're admitted, your full curriculum and sequence—including any pre-requisites—is defined in your Degree Progress Report.
First Semester10-316-101Principles of Sanitation
Covers food service sanitation principles and the role of food service personnel in the prevention of contamination and food borne illness. Certification through the National Restaurant Association Educational Foundation is a requirement for completion and can be used to apply for state certification.1 credit10-316-161Protein 1
Introduction to the muscle and bone structure of poultry, lamb, pork, and beef. Learn fabrication methods for primal, sub-primal, and foodservice cuts. Implement national meat identification systems, carcass inspection, quality and yield grading, yield testing, purchasing specifications, packaging and storage for retail sale, and the farm-to-table trail. Learn proper cutting and cooking methods, knife selection, and proper care and use of butchery equipment.3 credits10-316-169Humane Handling and Harvesting
Implement the principles of humane pre-slaughter handling and stunning. Emphasis is placed on compliance with the Humane Slaughter Act and protection of meat quality and worker safety. Determine licensing, certification, and reporting requirements needed to operate a mobile harvesting unit in the state of Wisconsin. Sanitary dressing procedures will be presented with emphasis on meat quality, safety, and compliance with inspection-related regulations. Maintain and operate a mobile harvest unit in a live setting.3 credits10-316-195Hazard Analysis Critical Control Point (HACCP) for Business
Butchers, chefs, and food manufacturing companies all need to have Hazard Analysis Critical Control Point (HACCP) plans if they are going to package goods to sell or utilizing specific cooking and storing techniques. The class will explore how to create, develop, and implement a useable HACCP plan.1 creditSecond Semester10-316-163Protein 2
Further exploration of animal proteins with an emphasis on high-yield whole carcass breakdown of lamb, pork, beef, and specialty meats. Prepare accurate portion cuts, apply customer cut sheets, and package, label and store products for retail sale. Utilize knives and equipment to perform tasks with an emphasis on food safety and sanitation.3 credits10-316-167Charcuterie: Value-Added Products
This course will focus on the study and production of meat products that utilize methods including curing, brining, smoking, dehydrating, and fermenting. The production of common types of processed meat products will be included such as fresh sausages, dry and semi-dry sausages, cured meat products, and value-add items using classical and modern-day methods with a focus on food safety and sanitation.3 credits10-316-173Farm to Case: Retail Sales
This course connects livestock production with successful retail sales in a butcher shop setting. Explore how raising practices—such as breed, feed, and animal welfare—impact meat quality, flavor, and value. Develop practical retail skills such as inventory management, case presentation, pricing strategies, and customer communication. Examine the full spectrum of how animals raised on the farm translate into high-quality products at the meat counter, creating a stronger customer experience and driving sales.3 credits -
How to Apply
Earning a degree is a great way to advance your career development opportunities, so apply today!
If you are an international student and want to apply to Madison College, or transfer your F-1 student visa here, check program availability and then complete the International Admission Process.
Application Dates
Fall 2026
- Application open
- Application completion deadline is August 31, 2026
Fall 2027
- Application available on October 15, 2026
- Application completion deadline is August 31, 2027
Admission Requirements
All materials must be submitted by the application deadline.
1. Admission Application
The online application allows you to save your work as you complete it and ensures fast, secure delivery to our office.
2. Education Completion
Submit official transcripts from the institutions you attended that indicate one of the following:
- High school completion (current high school seniors may submit an in-progress transcript)
- GED/HSED completion
- College transcript or Madison College experience showing:
- Completion of an associate degree or higher, or
- At least 30 credits completed with a minimum GPA of 2.0 on a 4-point scale
- The credits must be completed at a single college and cannot be combined with other transcripts
- Any transfer credit listed on a transcript does not count toward the 30-credit minimum
- Credits completed at Madison College are evaluated and do not require a transcript
All high school and/or college transcripts are recommended to be submitted for Credit for Prior Learning evaluation.
Additional Notes
Individual courses may have prerequisites to enroll. Admission into a program does not guarantee eligibility to enroll in courses. See the Curriculum section for the list of courses for the program.
Questions?
Contact the Enrollment Center at EnrollmentServices@madisoncollege.edu or 608.246.6210.
Get Started!
Apply to Madison College and take the first step towards your Artisanal Modern Meat Butchery career.
-
Career Outcomes
After completing the Artisanal Modern Meat Butchery 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.
-
Graduate Summary
Graduate Report Summary Overview
2023 2024 2025 Number of Program Graduates 6 9 7 Number of Surveys Sent 6 9 7 Number of Surveys Returned 2 6 3 Percent of Surveys Returned Available for Employment 2 5 3 Percent Available for Employment 100.0% 83.3% 100.0% Not in Labor Market Percent Not in Labor Market 0.0% 16.7% 0.0% Available for Employment
2023 2024 2025 Graduates Employed 2 5 3 Percent of Graduates Employed 100.0% 100.0% 100.0% Employed in Related Occupation 0 3 3 Percent Employed in Related Occupation 0.0% 60.0% 100.0% Employed in Unrelated Occupation 2 2 0 Percent Employed in Unrelated Occupation 100.0% 40.0% 0.0% Employed - No Response 0 0 0 Percent Employed - No Response 0.0% 0.0% 0.0% Seeking Employment 0 0 0 Percent Seeking Employment 0.0% 0.0% 0.0% Reaction To Training at Madison College
2023 2024 2025 Student satisfaction Mean (Out of 4) 3 3.5 3.7 Number of Satisfaction Responses 2 6 3 Very Satisfied (4) 0 3 2 Percent Very Satisfied 0.0% 50.0% 66.7% Satisfied (3) 2 3 1 Percent Satisfied 100.0% 50.0% 33.3% Unsatisfied (2) 0 0 0 Percent Unsatisfied 0.0% 0.0% 0.0% Very Unsatisfied (1) Percent Very Unsatisfied 0.0% 0.0% 0.0% Primary Reason for Attending Madison College
2023 2024 2025 Number of Primary Reason Responses 2 6 3 Preparation for Getting a Job 1 0 0 Percent Preparation for Getting a Job 50.0% 0.0% 0.0% Career Change 1 3 2 Percent Career Change 50.0% 50.0% 66.7% Improvement of Existing Skills 0 2 0 Percent Improvement of Existing Skills 0.0% 33.3% 0.0% Preparation for Further Education 0 0 1 Percent Preparation for Further Education 0.0% 0.0% 33.3% Personal Interest 0 1 0 Percent Personal Interest 0.0% 16.7% 0.0% Other 0 0 0 Percent Other 0.0% 0.0% 0.0% When Employment was Obtained
2023 2024 2025 Number of When Employment Obtained Responses 2 5 3 Before Enrollment 1 4 0 Percent Before Enrollment 50.0% 80.0% 0.0% While Attending the College 1 0 1 Percent While Attending the College 50.0% 0.0% 33.3% After Training at the College 0 1 2 Percent After Training at the College 0.0% 20.0% 66.7% Location of Employment (related and unrelated)
2023 2024 2025 Number of Employment Location Responses 2 5 3 In College District 1 2 1 Percent In College District 50.0% 40.0% 33.3% In Wisconsin, Not in District 1 3 0 Percent of In Wisconsin 50.0% 60.0% 0.0% Outside of Wisconsin 0 0 2 Percent Outside Wisconsin 0.0% 0.0% 66.7% Employer Location Unknown 0 0 0 Percent Location Unknown 0.0% 0.0% 0.0% Salary Trend 2023 2024 2025 Full Time Employment (Related Job) Full Time Salary Count 1 3 Average Monthly Wage $2,205 $3,866 Average Hourly Wage $12.82 $22.48 Average Work Hours per Week 60.0 41.7 Part Time Employment (Related Job) Part Time Salary Count 0 Average Hourly Wage Average Work Hours per Week 30.0 -
Graduate Employers
Graduate Employers for academic year: 2025 Employer(s) Job Title City* State** Positions Pick N Save Deli Crew Member McFarland Rowe Family Butcher Company Operations Manager Cleveland TN The Fresh Market Assistant Meat Manager Nags Head SC * - Only cities outside of Madison will display.
** - Only states outside of Wisconsin will display.
*** - If you have a position to post, please contact Career and Employment Services at jobpostings@madisoncollege.edu
