Food Technology Program
Diploma in Poultry Meat Technology
This training program enables trainees to produce a variety of processed meat products that are safe, quality-assured, and conform to minimum legislation, food safety, and company requirements. This qualification will also allow graduates to access education, training, and career paths within the meat processing industry, ensuring learning mobility and progression within the framework through articulation with other qualifications.
Program Overview
Learning Outcomes
After the completion of this Qualification, the trainees are expected to be able to:
Operate, maintain, and assess poultry processing machinery at all stages.
Manage rendering, packaging, labeling, and shipping.
Ensure workplace safety, hygiene, and quality compliance.
Identify and report critical control points (CCPs).
Handle bird arrival, unloading, weighing, and quality separation.
Communicate effectively and report concerns.
Follow pre-slaughtering, stunning, and Islamic slaughtering methods.
Collect QA samples and conduct basic lab tests.
Execute evisceration, chilling, freezing, and storage processes.
Organize, clean, and maintain equipment.
Operate secondary processing, deboning, and cutting machines.
Document and maintain production records.
Conduct fillet operations, X-ray bone detection, and food safety checks.
Perform hygiene, chemical handling, and PPE protocols.
Entry Requirements
Students who have a Secondary School Certificate with a minimum of 80% marks.
Age: 18–22 years.
Pass the admission test and interview.
Accreditation
Program Highlights
2 Year Training
Customizable Program
