1 | Acquire the qualification relating to planning and establishing the meat processing plant. |
2 | Acquire the qualification relating to classification of meat carcasses (grading), transferring and storage. |
3 | Know the functions of spices and other additives used in meat process |
4 | Produce the fermented sausages (soujouk), |
5 | Know the technology of emulsified meat products (Sausage, salami, ham) |
6 | Manage the production of pastrami and braised meat |
7 | 7. Know the technology of curing, tumbling, smoking, drying and canning
Know the production of other by-products.
|
8 | Know the production of other by-products. |