MEAT TECHNOLOGY

OBJECTIVE :
This professional training course is aimed at future food processing employees or new employees, who will work daily in meat elaboration, therefore they need knowledge of the muscular anatomy of beef.

Based on the teaching methods of the CAP (vocational training qualification) the goal is to learn the educational and technical knowledge of the specie’s muscles used in the company and in the intrinsic quality of meat.
At the end of the training course, every trainee must know the name of all pieces planned in the training course.


I) INITIAL PHASE

• Behavioural study of trainee knowledge
      (To be able to assess the intellectual level of each tutor, in order to position the teaching methods of the modules.)

1) Initial knowledge appraisal.

• Quick assessment of the knowledge
• Brain storming

II) EDUCATIONAL PHASE
1) The Training course guidance and its positive action on the job.

• To define the objectives of the training course to the group and describe its beneficial actions, which will allow each operator to become a qualified professional.
  Everyone will acquire essential technical knowledge to meet the continuing development of the meat industry processes.

2) 1) Teaching of the different modules.

SUBJECTS ADDRESSED : The anatomical knowledge of carcass, The meat inspection in the company, The terminology of a beef carcass, The various possibilities of meat elaboration , The different ways to make the most of a carcass, The muscular structures of meat, The dietary labour laws of meat-based products.

MATERIALS : Video, pictures, individual exercises, test

Evaluation and overview.

• Knowledge evaluation with regard to the planned objectives.
• The assessment of each trainee.

LENGTH OF COURSE : 20 days, therefore 160 hours actual time worked

NUMBER OF TRAINEES : * Group of 3 or 5 trainees minimum

The content of this training is very heavy !
Its recommended that the course is done in several steps of one, two or three consecutive days, alternated with workshop training. This will allow concrete practice in the workshop, course knowledge and a better understanding of the different subjects addressed.

This training course can be done :

• In separate modules, aimed at people who already have practical experience, but who lack animal technology.
• a module paired, with technical training based on the trades.