*Students/ Attendees with an on-campus presence, will have to meet both SUNY system-wide guidelines as well as our campus guidelines, including:
- Adhere to our campus social distancing and face covering policy (Wear masks at all times while in the classroom/lab area, and anywhere else indoors). It is available on our campus webpage for their review.
- Provide proof of a completed vaccination series or apply for and receive an exemption from vaccination. If a vaccination exemption is granted to a student, they must submit a negative COVID test from the same week that they will be on campus.
Notary Public Review Course
A three-hour online intensive course to prepare you for the New York State Notary Public Exam.
Victor Bujanow, CIC is a commissioned notary and certified signing agent/mobile notary for over 25 years and has a high 90%+ passing ratio!
*Stay tuned for future dates
Meat Processing Workshops
Lamb Processing $315 DONE - Thursday, October 7 from 1:00 to 4:00 PM & Friday, October 8 from
8:00 AM to 4:00 PM
Pork Processing $315 - FULL - Thursday, October 21 from 1:00 to 4:00 PM & Friday, October 22 from 8:00 AM to 4:00 PM
Beef Processing $315 - FULL - Thursday, November 11 from 1:00 to 4:00 PM & Friday, November 12 from 8:00 AM to 4:00 PM
These course will focus on developing skills necessary to effectively retail cut, complete primal fabrication, safety, sanitation, and packaging. Individuals will learn accuracy of cutting, knife handling and portion control. Limited to 10 participants
Artificial Insemination Training for Cattle
The class is designed to practice the techniques needed to successfully artificially inseminate cattle. Training on all artificial insemination techniques will be carried out on live animals. Face -to-face Course (.2 CEUs) Limited to 10 paticpants.
January 25-27, 2022
Wine Tasting & Chat
NEW YORK RED WINES FOR THE HOLIDAYS: A WINE TASTING and TALK
"NEW YORK RED WINES - This course covers some of New York's finer Red wines that are great for the Fall and Holiday Season. New York red wines are interesting because there are so many different kinds of cool climate grapes that grow here. Examples include European varieties such as Pinot Noir and Cabernet Franc; French-American hybrids such as Baco Noir, Chelois, and Foch; Native-American varieties such as Concord and Bacchus; and Minnesota hybrids such as Frontenac and Marquette. These grapes can be made into a variety of interesting wine styles from: dry and complex red table wines, approachable soft reds, to semi-sweet dessert wines, and even sparkling wines. This class will introduce you to six locally produced wines. We will go through the basics on how to evaluate, taste, appreciate, and enjoy such wines, The instructor, J. Stephen Casscles, a winemaker at Milea Estate Vineyards and the Director of the winery's Hudson River Valley Heritage Wine Project, will try to de-mystify this "scary" world of wine and give the student the confidence on how to evaluate and appreciate various kinds of red wine styles. Our tasting and talk will be a fun educational experience that shows how easy it is to evaluate wines, just as safely and confidently we evaluate beer, cider, or food. " (.2 CEU's)
Wednesday, November 10th from 7:00 PM to 9:00 PM
Location: Grapevine Farms in Cobleskill, NY
Cost: $20 in person
Gain the skills necessary to protect your information -- and boost your resume.
Calling all K-12 Administrators, Teachers, and Staff:
Earn a digital badge displaying your knowledge of cybersecurity
essentials through this micro-credential offering. Gain the tools you
need to safeguard digital school information, identify cyber threats,
and form safe online working/learning environments. This is a virtual
course which meets synchronously on Monday and Wednesday
evenings from 7 to 8 p.m., with remaining instruction offered online.
12 modules/ 12 hours
.12 Continuing Education Units
*Stay tune for future dates.
Meat Processing and Food Safety Certificate Program
This certificate program is an intensive, hands-on, four-part basic training program designed to provide the knowledge and skills required to enter employment in the meat processing industry. The program consists of specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all products. Hands-on training includes: animal harvesting, primal fabrication, retail cutting, valued-added products, safety, sanitation, packaging, and HACCP standards.
For individuals who are unable to attend the four-week long training, the certificate can be achieved by successfully completing all components at different times: (CEU = Continuing Educational Units). Limited to 10 participants
Next Course May 2022
Location: SUNY Cobleskill
Price: TBD (2021 price- $4,950)
Sausage Making Workshop
This one-day workshop will dive into the world of basic charcuterie. In both classroom and lab setting, participants will observe the basic breakdown of pork for sausage and have hands on experience to the basic steps of fresh sausage fabrication including: meat selection, grinding, spices, stuffing and sampling. Lab experience will occur following federal regulations in the USDA inspected meat processing facility. Lunch is included. (Limited to 15 attendees)
*Stay tune for future dates..
Fiber Sorting, Classing and Grading Certificate Program
The goal of this certificate is to provide professional training which will lead to standardize sorting and grading of natural animal fibers in the United States thereby supporting and enhancing the natural fiber textile industry across the country. Classes are taught throughout the country with instruction provided by certified Master Sorter/Grader/Classer professionals from SGC (Sorting Grading Classing).
Upon successful completion of all parts of the certificate, and approval by SGC, participants will receive a SUNY Cobleskill Fiber Sorting, Grading, & Classing Certificate and will be a certified Master Sorter. Continuing education and a refresher course is required every three years after the initial certification to maintain the professional status. The certification includes three parts:
Basic Fiber Sorting and Grading Course
This online self-paced course will provide natural fiber producers with the knowledge to organize their fiber for production. Management, harvesting, and sorting are the building blocks for the course. Students will gain familiarity with processing and producing yarn at artisan mills. Participants will leave the class with the tools they need to get their fiber out of storage and separated so they can maximize yield and minimize cost at their mill. The Basic is offered online with a $180 fee. *This course requires internet accessibility for particpation. Out of country additional fees apply for shipping fiber samples
Classes are running: February 1, 2022
PATH (Professional Association of Therapeutic Horsemanship) International
The Professional Association of Therapeutic Horsemanship (PATH) is an international non-profit organization that promotes safety and optimal outcomes in equine-assisted therapy for people with special needs. SUNY Cobleskill is an approved certification site. We typically offer annual trainings and certification examinations.
Equine Specialist in Mental Health and Learning (ESMHL)
Workshop & Skills Test
Expert professionals, will share their knowledge on mental health and learning issues while working with equine partners. 2.1 CEU's *To Be Determined
Canine Training Programs
AWS Amazon Certified Solutions Architect Preparatory Course
If you have any questions, please contact Deb Pernat at 518-255-5528 or email@example.com