S.4 Agriculture, Term 1
Value Addition to Domestic Meat Products
What you will learn
S.4 · Agriculture · Term 1
Value Addition to Domestic Meat Products
Competency
The learner understands and follows safe and hygienic procedures when handling and processing meat
| No. | The learner should | Type |
|---|---|---|
| 1 | Know the different sources of meat for processing and the meat products made KnowledgeValues & attitudes | KnowledgeValues & attitudes |
| 2 | Select, handle, and process meat safely and hygienically UnderstandingSkillsValues & attitudes | UnderstandingSkillsValues & attitudes |
| 3 | Demonstrate basic practical skills such as the use of relevant tools in meat processing UnderstandingSkillsValues & attitudes | UnderstandingSkillsValues & attitudes |
| 4 | Show skill in meat processing of different animals SkillsValues & attitudes | SkillsValues & attitudes |
| 5 | Know how to smoke meat SkillsValues & attitudes | SkillsValues & attitudes |
| 6 | Market processed meat UnderstandingSkillsValues & attitudes | UnderstandingSkillsValues & attitudes |
What do the labels mean?
Each learning outcome is tagged with what it builds: Knowledge (facts you can recall), Understanding (explaining why), Skills (things you can do), Values & attitudes, and Generic skills such as communication and critical thinking.
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