1.From livestock and poultry to meat product 2.Familiar with terms, characteristic, specifications, cutting methods and categories of meat cut 3.To familiar with the specifications of one-step processing and two-step 4.To identify meat quality grades 5.To fully execute sanitation, cold temperature and packing of meat products 6.Familiar with meat processing methods. function and operation of machine 7.To learn the purposes. usage rules. safety regulations of additives