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Grow your own food, jobs, communities

Animal science | Meat science option

Associate of Science Degree

Be a leader in the shift of our country’s food systems!

Today’s consumer wants a face behind their food.  To support the revision of the meat economy, the meat science program will train the next generation of butchers to be able to invigorate and establish a refreshed meat processing and marketing system supported by small to mid-scale, locally-minded meat enterprises. Learn to offer personal service to customers and to the livestock producers that supply it.

This program puts emphasis on internships and professional development by utilizing co-op work experience in the community.

This degree is intended for transfer to a four-year institution. 

Course NumberCourseCredits
AGEC 2020Farm and Ranch Business Management4
ANSC 1010Intro to Animal Science4
ANSC 2010Domestic Animal Metabolism3
BADM 1020Business Communications3
BIOL 1010General Biology I4
BIOL 2020General Biology II4
CHEM 1000Intro to Chemistry4
COMM 2010Public Speaking3
ECON 1010Macroeconomics3
FDSC 1410 OR
FDSC 2040

Food and Our Well Being OR
Principles of Meat Animal Evaluation
MATH 1400College Algebra4
STAT 2050 OR
STAT 2070
Fundamentals of Statistics or Intro. Statistics/Social Sciences4


Students must choose a minimum of 3 credits from the following course options:

Course Number CourseCredits
AECL 1000Agroecology4
AGEC 2010Farm and Ranch Business Records3
ANSC 2020Feeds and Feeding4
REWM 1000Intro to Range Management1

Students must complete general education requirements that will provide students a general knowledge to help them complete a degree at CWC.

Writing Level I3
American & Wyoming Government 3
University Studies1

The student must complete six (6) credits of General Education courses distributed over two (2) different general education areas:


Total Credit Hours: 61


The Meat Processing Certificate II is designed to provide training for the student who wants a job in the meat fabrication industry. The student will learn about food safety, harvesting and fabrication of beef, swine, sheep/goat, poultry, and wild game animals.

Course Requirements

Course NumberCourseCredits
FDSC 1410Food and Our Well Being3
FDSC 1500Meat Animal Fabrication9
FDSC 1510Livestock Harvest3




More Information

Explore occupational outlooks for Farmers, Ranchers and Other Agricultural Managers

Meet Your Professors

Instructor of Agriculture and Meat Science

Amanda Winchester is an instructor of agriculture and meat science faculty