Advanced Culinary Management students in their second semester rolled up their sleeves for a deep dive into meat fabrication, the art and science of breaking down large cuts of meat into the portions you see in grocery stores and on restaurant menus. Tuesday’s focus was all about pork, and it brought together industry partners, alumni expertise and real-world competition to create an unforgettable learning experience.

As part of the unit, students worked with pork sourced from IFD Foods, a locally owned and operated company that supplies all of the proteins used in the course. Adding a full-circle moment to the day was IFD sales representative Hiram Escobales Filippetti, a graduate of CVTC’s culinary program, who returned to campus to talk with students about career opportunities at IFD and how education opens doors in the food industry.

Students also learned directly from a pork specialist from Hormel foods, who led a hands-on demonstration and guided the class through fabricating various cuts of pork. In addition, Hormel's sales manager shared insight into the wide range of careers available within their organization, along with the education and training required for those roles.

With instruction led by faculty who bring real industry experience strengthened by strong partnerships with local and national food companies, CVTC continues to create learning environments that mirror professional kitchens and production facilities.

For these Culinary Management students, butchering a pig is about more than technique. It is about understanding where food comes from, how it is prepared responsibly, and the many career paths that support the journey from processor to plate.