Date of Graduation


Document Type


Degree Type



Davis College of Agriculture, Natural Resources and Design


Agricultural & Extension Education

Committee Chair

Harry N. Boone, Jr.

Committee Co-Chair

Deborah A. Boone

Committee Member

Stacy A. Gartin

Committee Member

P. Brett Kenney


West Virginia has become a model for the local food movement. With a push for more locally grown food, there is a need for more people to provide local agricultural services. A number of agricultural education programs in West Virginia are providing students with hands on training in the meat processing field. Currently there is little information on the knowledge and skill level of instructors operating high school meats processing facilities. Therefore, this study was conducted to determine the expertise of the instructors and to determine the training needs of these individuals in the area of meat processing. The purpose of this study was to determine the meat processing facilities and equipment that are being used by agricultural education programs along with the professional development needs of the teachers in this area. The study was limited to the 103 agricultural education teachers employed in West Virginia during the 2013-2014 school year. Fifty-eight teachers (56.31%) responded to the survey. The results of the study included: a low number of educators teaching animal processing, lack of funds to start meat processing programs, a high interest to teach animal processing among those who do not already teach the subject matter, students gained skills and experience in meats processing, and a low percentage of graduates securing employment in this area.