eSynergy International - TESDA TVET  

Tesda  Registered Training Center and Assessment Center for  Industrial Butchers, Meat Cutters, Food and Beverage Professionals and Staff
Contact Center  Agents, Customer Service Rep, Bookkeepers, Accounting and Office Admin Staff and Senior High Teachers
           Awarded as Best Butchering School and Producer of World Class Butchers    

 Retail Butchering / Meat Cutting Course - 200 hrs (OJT)

 Course Outline :

Meat 101 Safety and Sanitation

  • Equipment and tool safety
  • Health & Sanitation practices
  • Personal hygiene
  • Refrigeration basics 

 

Tools and Equipment 101 

  • Equipment demonstration and practice
  • Knife sharpening and practice

 

 Overview of Meat Industry - Local and International Market 

 

Meat Science & Technology 101

  • Meat inspection
  • Grading and carcass identification
  • Demonstrations and Practical on:
  • Primal cutting
  • Secondary cutting
  • Boning techniques

  Actual hands-on (OJT)  at Triple AAA class Meat Shop - International Standard

Course Outline

 

COURSE  TITLE   :   SLAUGHTERING OPERATIONS   NC II

 

DURATION :                          35 DAYS

 

COURSE DESCRIPTION : 

 

            This course is designed to equip individuals with operational knowledge, skills and attitudes in abattoir operations.   It deals with all the processes involved in slaughtering cattle and or pig.

 

COURSE  OUTCOMES :

 

            Upon completion of the course, the participants must be able to:

 

1.      Participate in workplace communication

2.      Work in team environment

3.      Practice career professionalism

4.      Practice occupational health and safety procedures

5.      Apply food safety and sanitation

6.      Use standard measuring devices / instruments

7.      Perform mathematical computation

8.      Implement environmental policies and procedures

9.      Stun animal

10.   Stick and bleed animal

11.   Scalding, dehair, gambrel and singe pig and cut chest bone of pig

12.   Eviscerate animal

13.   Perform cradle processes

14.   Flay cattle completely

15.   Split and quarter carcass

16.   Wash, trim and weigh carcass