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course objective

To equip knowledge, skills, and attitudes in Abattoir. This deals with sticking and bleeding animals; craddle process; quartering the carcass. This course not only it gives you knowledge but will allow you to be prepared for future job opportunities.

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course syllabus
Basic Competencies (20 hours)
  • Participate in workplace communication
  • Work in team environment 
  • Solve/address general workplace problems
  • Develop career and life decisions
  • Contribute to workplace innovation
  • Present relevant information
  • Practice occupational safety and health policies and procedures
  • Exercise efficient and effective sustainable practices in the workplace
  • Practice entrepreneurial skills in the workplace
Common Competencies (20 hours)
  • Apply food safety and sanitation
  • Use standard measuring device/instruments
  • Perform mathematical computations
  • Implement Good Manufacturing Practices and Procedures 
  • Implement Environmental Policies and Procedures
Core Competencies (240 hours)
  • Implement Environmental Policies and Procedures
  • Handle and sharpen knives
  • Perform initial preparation procedures
  • Prepare carcass
  • Perform final procedures
Mandatory Assessment (after OJT/SIL)
  • Practical Examination (1 day)
  • Oral / Written Examination (day)
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