Extension Offerings

Whole Hog Processing: Harvest & Fabrication

Join us for an in-depth, two-part (two-day) pork processing course that walks participants through the full process of whole hog utilization—from humane harvest to fabrication into retail cuts. This course is designed for hunters, small-scale farmers, homesteaders, and anyone interested in learning how pork is processed in a professional setting.

Instruction takes place at Cal Poly’s J and G Family Meat Processing Center and is led by Jacob Dilger, Operational Manager of the facility. The course is demonstration-led with guided participation, allowing participants to closely observe each step of the process while engaging in select activities under instructor supervision.

On Day 1, participants will learn about humane handling and harvest practices, field dressing, sanitation, and carcass handling for chilling and storage. Day 2 focuses on fabrication—breaking down the carcass into primals, subprimals, and retail cuts, along with discussions on packaging, labeling, and storage.

Emphasis is placed on food safety, yield, and whole-animal utilization. Participants will have opportunities to ask questions, observe industry-standard techniques, and take home a selection of pork cuts processed during the second day. Space is limited—register early.

Dates:
Day 1: Pork Harvest & Field Dressing — Saturday, April 18, 2026, 9 a.m. – 12 p.m.
Day 2: Pork Fabrication & Retail Cuts — Sunday, April 19, 2026, 9 a.m. – 2 p.m.

Location: Cal Poly, J and G Family Meat Processing Center: Building 155, Room 108
Course Fee: $275 per day or $500 for both days (includes supplies and take-home product)
Instructor: Jacob Dilger

Participants may enroll in one or both days of the course. Enrollment in Day 1 is not required to participate in Day 2. A bundled registration option is available for those attending both days.

Introduction to Sausage Making

Join us for a fun and informative one-day workshop that takes you through the basics of sausage making, from start to finish. Whether you're a home cook or a hunter, this hands-on class covers everything you need to know to make delicious sausages at home. You'll learn about different types of sausage, key ingredients like meats & spices, and the essential tools you'll need. We'll go step-by-step through grinding, seasoning, and stuffing, with plenty of time to practice. We'll also talk about cooking methods, storage tips, and how to troubleshoot common issues. The day wraps up with time for questions & product to take home—come ready to Learn by Doing and have some fun! Space is limited, register early!

NCR 9627
Date: Saturday, August 16, 2025
Time: 9 a.m. - 2 p.m.
Location: Cal Poly, J and G Family Meat Processing Center: Building 155, Room 108
Course Fee: $175 course fee (includes supplies)
Instructor: Jacob Dilger

"Cults" from Jonestown to NXIVM

America seems to have an endless fascination with "cults." From "drinking the kool-aid" to Midsommar, "cults" have become part of popular culture but how do scholars see these movements? What is the difference between a "cult" and a religion? This mini-course will look at the rise of "cults" and trace the meaning behind some of the most controversial new religions in America: The Temple of the People, The Children of God, Heaven's Gate, Scientology, One Taste/Orgasmic Meditation, Rama Institute/ Kundalini & NXIVM.

NCR 9733
Dates: May 6 - May 20, 2025
Tuesday Evenings, 6 p.m. - 8 p.m.
3 meetings
Location: Building 181, Room 103 (Frost Center)
Course Fee: $149
Instructor: Steve Lloyd-Moffet

Conversational Spanish

Develop basic conversational skills while exploring Spanish-speaking cultures. Get acquainted with the essentials of Spanish grammar and develop basic listening, speaking, and reading skills. Interact with the instructor and fellow students in short and simple conversations. Gain a solid foundation in the Spanish language that you can build upon as you gain proficiency.

Learning Objectives

• Say everyday expressions and phrases on familiar topics.
• Have simple conversations.
• Be able to listen, speak, and read in Spanish.
• Understand basic grammar.
• Have a deeper understanding of Spanish-speaking culture.