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
Successful completion of the course should enable participants to:
a. Organize slaughtering and processing of food animals.
b. Introduce practical means of processing and utilizing animal by – products.
A certificate will be awarded to the candidate who successfully participates and satisfies all the requirements of the course
Saved on 13 Mopitloe 2013 at 08:19:19 AM