** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** IN AN EFFORT TO DECENTRALIZE OUR MEAT PROCESSING INDUSTRY AND CREATE A FOOD SYSTEM THAT IS MORE ADAPTABLE TO CHANGES AND SHOCKS, THE BRIGHTWATER MEAT INSTITUTE WILL FOSTER LOCAL FOOD SYSTEM DEVELOPMENT BY TRAINING STUDENTS IN WHOLE ANIMAL BUTCHERY AND UTILIZATION. WHILE THERE IS GREAT SKILL IN BUTCHERING PRIMAL CUTS AND THEN FABRICATING RETAIL CUTS, THERE IS BOTH PROFIT AND ART IN THE FURTHER PROCESSING OF THE PROTEIN THROUGH THE COOKING, CURING, SMOKING, AND AGING THE WHOLE MUSCLES AND MAKING FORCEMEATS FROM THE TRIM. DURING THE ONE SEMESTER (18 CREDIT HOUR) PROGRAM, STUDENTS WILL SPEND THE FIRST 8 WEEKS LEARNING ABOUT FOOD SAFETY, BUTCHERY, AND CHARCUTERIE. BUILDING UPON THIS BASE OF KNOWLEDGE AND SKILLS, A COHORT OF 16 STUDENTS WILL TAKE A BLOCK OF THREE CLASSES THAT WILL DEVELOP STUDENTS' SKILLS IN RETAIL MEAT CUTTING, VALUE ADDED PRODUCT MANUFACTURING, AND RETAIL MEAT CASE OPERATIONS AND FINANCES THROUGH THE STAFFING AND MANAGING OF A RETAIL DIRECT TO CONSUMER BUTCHER COUNTER.BY EMBEDDING THE BRIGHTWATER MEAT INSTITUTE WITHIN AN EXISTING CULINARY PROGRAM, STUDENTS ACQUIRE THE TRADITIONAL SKILLS OF A BUTCHER BUT THEY ALSO LEARN ADDITIONAL WAYS TO DIVERSIFY THEIR INCOME STREAM THROUGH THE PRODUCTION OF VALUE-ADDED READY-TO-EAT PRODUCTS. STUDENTS WILL GAIN THE EXPERIENCE AND KNOWLEDGE TO RUN OPERATIONS RANGING FROM A FEE-FOR-SERVICE CUSTOM PROCESSING HOUSE TO A RETAIL BUTCHER SHOP TO A DELI FEATURING ITS OWN PRODUCTS OR ANY COMBINATION THEREOF.