Egg Grading and Candling

Short-Term Certificate · 120 clock hours · Division of Food, Fermentation and Culinary Production

This program is measured in clock hours, does not carry credit, and is not eligible for transfer.

Grading of shell eggs to USDA standards. Candling for blood spots, meat spots, and interior quality; weight classification; shell soundness and cleanliness; and the documentation required of a licensed grader.

Instruction is conducted in a darkened room. Students hold each egg before a light source and turn it. This is the entire technique and it is taught by repetition over fifteen weeks.

Prepares students for the USDA licensed grader examination, which is administered by the Agricultural Marketing Service and not by the College.

Facilities and instruction

Instruction is delivered in the facilities of the Division of Food, Fermentation and Culinary Production. Additional photographs are collected at Campus photographs.