a.     Slaughtering techniques – cattle, sheep goats and pigs

b.    Deboning

c.     Cutting of different slaughter animals

d.    Meat Processing / Preservation

e.     Manufacture of cured meat products

f.     Canning

g.    Quality control and Hygiene

h.     Hide and Skin treatment

i.      Calculations

j.      Live animal and carcass grading

k.     Animal by – products handling