Introduction to State Licensure & Regulations

Explore the key aspects of state and county regulations and licensure for meat production and retail. Tailored for butchers, homesteaders, food industry professionals, and entrepreneurs, this course provides foundational knowledge to understand and apply state and county requirements accurately. Through practical activities and subject matter expert guest speakers, students will work on developing a retail application, navigating laws, licensure processes, and compliance considerations essential to starting or enhancing their own meat-related business.

Pre-Requisites
There are no Pre-Requisites

Classes


Course: Introduction to State Licensure & Regulations (24546)

Online
Location: Virtual Campus
Duration: 1/5/2026 - 1/30/2026

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Scott Owen

Tuition and Fees: $332.10

Out of State Tuition and Fees: $332.10

Status:Full Seats Available:N/A


Course: Introduction to State Licensure & Regulations (62805)

Online
Location: Virtual Campus
Duration: 8/24/2026 - 10/16/2026

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

MSTC TBD

Tuition and Fees: $0.00

Status:Active Seats Available:30
Essential Class Information: Online courses use Blackboard for course content and assignments. Information about accessing Blackb ...
Registration begins on 4/1/2026

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Introduction to State Licensure & Regulations


Catalog #30008165
Undergraduate