Kursus ini merangkumi prinsip pembentukan dan komposisi daging, faktor penentuan kualiti daging, kaedah penyimpanan dan pemprosesan daging dan prinsip Hazard Analysis Critical Control Point (HACCP). ((This course incorporates the principles of meat formation and composition, factors determining meat quality, meat storage and processing methods, and principle of Hazard Analysis Critical Control Point (HACCP).))