Information Package / Course Catalogue
| 1. | To be able to have information and experience about slaughter of livestock animals |
| 2. | To be able to obtain meat and meat by-products after slaughter |
| 3. | To be able to shred carcass according to standards |
| 4. | To be able to process carcass to fresh meat products |
| 5. | To be able to produce meat products which commonly consumed in our country |
| 6. | To be able to evaluate slaughterhouse by-products |
| 7. | To be able to comprehend regulations for meat factories |
| 8. | To be able to preserve meat and meat products in adequate condition |
| 9. | To be able to comprehend food safety application techniques in the production of meat and meat products |
| 10. | To be able to comprehend various standards which are determinant in consumer preferences |
| 11. | To be able to apply labarotory analysis for meat and meat products |
| 12. | To be able to be an employee who the sector wants |
| 13. | To be able to become aware of ethical values, respect, responsibility, |
| 14. | To be able to accumulation of social and cultural fields, researcher and follow up to modern era |
| 15. | To be able to be connected to the national values |