Vermont Tech’s Agricultural Trainings support students, farmers and agricultural specialists with educational opportunities related to: animals, plants, soils, food systems, sustainability, business and management. Vermont Tech’s Agricultural Trainings teach practical, hands-on techniques in diversified agriculture ranging from vegetable/fruit/berry production, dairy herd management, equine management, food system studies, and maple syrup production to technical skills such as meat cutting and tractor repair. Vermont Tech is continually expanding the trainings being offered to meet agricultural workforce needs and current sustainable techniques.
Please contact Molly Willard with any questions. mwillard2@vtc.edu 802-728-1534
Upcoming Offerings:
CRAFT: COLLABORATIVE REGIONAL ALLIANCE FOR FARMER TRAINING
The Northeast Organic Farmers Association of Vermont has received funding to develop and implement a structured program for seasoned apprentices during the summers of 2012 and 2013. Farm apprentices who have had more than one year in the agricultural field and more than 20 hours on a farm in Randolph or Bennington/Rutland area can sign up for this free intensive 8 week program. Apprentices will visit 4 to 5 farms in their area and receive intensive tutorials in such topics as compost and soils, tractor and small engine repair, diversification and profitability, building and construction, fencing and electricity, water and watering systems. Meetings are held on Sunday afternoons at host farms. A potluck dinner and social between apprentices and farmers will be scheduled during each intensive. Apprentices are required to attend four out of the five farm meetings as well as the first and last resource sharing get together. At the completion of the program, participants will receive a certification detailing the programs syllabus.
CRAFT is part of a three tiered NOFA – Vermont farmer training program. The first year apprenticeship program, the CRAFT Program and the Journey Farmer Program are all designed to get interested people onto working farms. Participants can work through all of the trainings or choose one program that best fits their interest.
NOFA – VT’s CRAFT program is administered in collaboration with The Rutland Area Farm and Food Link, Green Mountain College and Vermont Technical College.
For more information on the CRAFT program, contact NOFA-VT. Deadline for applying is May 15, 2013.
www.nofavt.org info@nofavt.org Phone: 802-434-4122
Diversified Agriculture Summer Internship: May 6- Aug 16 (30 hr/week) ; Aug 16- Oct 15 (10-15 hr/week)
Vermont Tech has a working diary, equine facility, apple orchard, organic market garden and blueberry patch. The summer internship program provides students with a diversified farming experience. The interns get their hands dirty while exploring the life of a farmer. Interns learn from experts in the agricultural field and are introduced to Vermont’s progressive food system. The internship experience is tailored to student’s individual interest area.
Servsafe May 16 & 17, 1:00 p.m. – 5:00 p.m., Randolph Center, VT
The student will learn about food safety requirements for handling meat and poultry in a slaughter and processing facility. Principles of sanitation, meat plant inspection, pest control, worker hygiene, waste disposal and use of chemicals will be discussed. The course will be offered the week before the poultry processing course, and therefore will focus on poultry processing. Upon successful completion of the course, including passing a comprehensive exam, students will earn ServSafe certification.
Visit our Events calendar to register. http://www.vermontcorporatecollege.com/event/servsafe/2013-05-16/
Chicken Processing: May 20 – 24, 8:00 a.m.- 4:30 p.m., Randolph Center, VT
This course will give the beginning student an understanding of the workings of a poultry processing facility. Students will learn and demonstrate proper safety and sanitation. Students will understand the stages in the processing of poultry and identify critical points of inspection within that process. Students will identify and demonstrate the appropriate steps in processing poultry from stunning to packaging. Students will become familiar with boning and cutting of poultry wholesale cuts.
Visit our Events calendar to register. http://www.vermontcorporatecollege.com/event/poultry-processing/2013-05-20/
Questions: Contact Maureen Hebert mhebert@vtc.edu or 802-879-2336
Equine Clinic with Jec Ballou: June 7, 9:00 a.m. at Rough Terrain Farm, Randolph Center, VT
Jec Ballou is the author of 101 Dressage Exercises for Horse and Rider and Equine Fitness. She is committed to classical dressage that can be applied to every equine athlete regardless of discipline, from Western to trail to show ring. Jec’s methods will help your horse to move and perform better with the use of conditioning plans and her passion for optimizing every horse’s individual talents. She has competed through the FEI levels but has also competed in long distance trail riding, Ride 9 Tie, breed shows, and almost everything in between. She won three consecutive East Coast championships in distance riding, becoming the youngest rider in history to win the prestigious Vermont 100 Mile Competition. A proponent of interdisciplinary study, she serves as an advisor to the Western Dressage Association of America. Jec’s lifelong study of classical dressage includes ten intensive training residencies in Portugal, two training residencies in Holland, and one residency in Germany with the late Egon von Neindorff. Most recently, she has studied in Melbourne, Australia with Manolo Mendex, original head rider of the Royal School of Equestrian Arts in Spain. She works tirelessly as an advocate for the understanding that proper biomechanical movement and athleticism can never happen as a result of short-cuts, force, or hurried training methods.
Late Afternoon Lecture on “Secrets to a Successful Warm-up” – Informative for all disciplines
$90 per private riding lesson $35 per auditor $20 for student auditors
Contact Jessica Stewart Riley, Program Director for more information or to reserve your spot
Jessica.stewart@vtc.edu or 802-249-0092
Organic Vegetable/Fruit Production Course: June 17-28 M-F, 8:00-12:00
Students will learn the basic principles of planning, managing, and marketing for vegetable/berry crop production. The focus will be on techniques used in organic commercial production and emphasis will be placed on learning the different plant families and how to grow the major crops. Basic methods for dealing with pest and disease management will be discussed and major pests and diseases affecting the northeast will be identified. Post-harvest issues will also be covered such as storage, handling, and different marketing options.
Governor’s Institute on Farms, Food, and Your Future: July 28- August 3
A GIV Special Topics Institute that explores the science, economics, policy, sociology and downright yumminess of everything we eat. For high school sophomores, juniors and seniors. Come learn from experts in the agricultural, culinary, scientific, business and activism fields during this first-ever residential Institute at Vermont Technical College in summer 2013.
For application please visit http://www.giv.org/applynow
