Butchering – Bibscorp

course objective

To equip individuals with proper knowledge, skills, and attitudes in Butchering, Meat Cutting, and Deboning on Pork and Beef carcasses. This course not only it gives you knowledge but will allow you to be prepared for future job opportunities.

are you ready?

course syllabus

Basic Competencies (20 hours)

Participate in workplace communication

Work in team environment

Practice career professionalism

Practice occupational health and safety procedures

Common Competencies (20 hours)

Apply food safety and sanitation

Use standard measuring device/instruments

Perform mathematical computations

Implementation of GMP procedures

Implementation of environmental policies and procedures

Maintenance of personal/work equipments

Identification of animal anatomy

Core Competencies (120 hours)

Knife handling and sharpening

Identify species for meat cutting

Locate cutting lines on pork and beef carcass

Perform primal cutting of pork and beef carcass

Perform retail cutting of pork and beef carcass

Bone saw operation and maintenance

Institutional Assessment Activity (3 days)

Practical Examination (2 days)

Oral Examination (1 day)

tesda certificate