1. The KNOWLEDGE at the level of notion:
1.1. basic principles of a healthy diet;
1.2. basic principles of communication;
1.3. basic laws and regulations stipulating food circulation;
2. The KNOWLEDGE at the level ofunderstanding:
2.1. anatomical structure of animals;
2.2. sensory (organoleptical) and laboratory assessment of the meat to be used in the product manufacturing;
2.3. requirements regarding materials that come into contact with food;
2.4. basic principles of an internal control system in a food company;
2.5. general hygiene requirements in a meat product manufacturing company;
2.6. information on further education opportunities;
2.7.use of information technologies;
2.8. professional terminology in the official  language.
3. The KNOWLEDGE at the level of use:
3.1. methods and approaches for manufacturing of meat products;
3.2. good manufacturing practice;
3.3. hygiene practice;
3.4. required quantity of meat, food additives, and auxiliary materials for execution of a task and their conformity with safety and quality requirements;
3.5. rules for exploitation of technological machines, tools, and equipment;
3.6. conformity of meat product manufacturing with technological instructions and hygiene requirements;
3.7. storage modes of meat, food additives, and auxiliary materials;
3.8. rules for marking meat products;
3.9. sensory (organoleptical) and laboratory assessment of meat products;
3.10. basic principles of cleaning, washing, and disinfecting
3.11. legal employment relations;
3.12. labour protection (electrical safety and fire safety rules, personal labour protective equipment);
3.13. environmental protection;
3.14. provision of the first aid;
3.15. basic principles of professional and general ethics;
3.16. official language.

1. To have good knowledge of the laws and regulations stipulating food circulation and requirements of internal control system of the company.
2. To arrange the workplace for meat products manufacturing rationally.
3. To identify meat from various species of animals.
4. To determine the required quantity of meat, food additives, and auxiliary materials, and to assess the execution of order and quality.
5. To have good knowledge of, and select methods and approaches for the manufacturing of, meat products.
6. To have good knowledge of storage modes of food additives and auxiliary materials.
7. To understand the process of meat product manufacturing.
8. To prepare and use meat product manufacturing machines, tools and equipment, in accordance with their functions.
9. To manufacture meat products professionally and in compliance with hygiene requirements.
10. To detect and eliminate non-conformities that arise during the process of meat product manufacturing, analyse their causes and, if necessary, inform the direct manager.
11. To ensure appropriate exploitation of meat product manufacturing equipment (disassembling, washing, disinfection, and assembling).
12. To use appropriate cleaners, detergents, and disinfectants.
13. To understand the marking of meat products.
14. Not to expose oneself and other persons to risks while manufacturing meat products.
15. To observe the  basic principles of professional and general ethics.
16. To listen to instructions and cooperate with the direct manager.
17. To perceive, assess, and use the information obtained in the process of labour qualification improvement.
18. To observe the requirements of legal employment relations.
19. To assess and use personal labour protective equipment and working clothes.
20. To observe the requirements of the labour protection, electrical safety and fire safety laws and regulations.
21. To observe safety signs and respond to safety signals.
22. To know how to act in the event of fire, electrical injury, and other accidents.
23. To provide the first aid.
24. To perform the work duties in accordance with the requirements of the environmental protection laws and regulations without causing harm to the environment.
25. To perform work without assistance and assume responsibility for the result of their own work.
26. To know the official language.
27. To use professional terminology in the official language.

1. Ability to understand and observe good hygiene practice guidelines in the manufacturing of meat products.
2. Ability to sensorily (organoleptically) assess the amount and quality of resources required for manufacturing of meat products in order to execute a planned order.
3. Ability to set up their own workplace and manufacture meat products rationally.
4. Ability to manufacture meat products in compliance with technological requirements set by the company.
5. Ability to prepare and use technological machines, tools,  and equipment in accordance with their functions in the process of meat product manufacturing.
6. Ability to use appropriate cleaners, detergents,  and disinfectants.
7. Ability to adapt to changes in the company internal control system including introduction of new technologies and improvement of technological machines and equipment.
8. Ability to improve professional skills, assess and creatively use their own experience in manufacturing of meat products.
9. Knowledge and observance of the principles of marking meat products.
10. Ability to follow current trends and latest technologies in the manufacturing of meat products using various sources of information and information technologies.
11. Ability to perform work without assistance or in a group and assume responsibility for the result of their own work.
12. Ability to observe the basic principles of professional and general ethics.
13. Ability to observe the basic principles of communication in cooperation with clients and colleagues.
14. Ability to observe requirements of legal employment relations.
15. Ability to use practically personal labour protection equipment, observe the requirements of  electrical safety and fire safety laws and regulationsand the internal rules of procedure of the company.
16. Ability to provide the first aid.
17. Ability to observe the requirements of the environmental protection laws and regulations and perform the work duties without causing harm to the environment.
18. Ability to communicate in the official language.
19. Ability to understand concepts used in the laws and regulations on food circulation and professional terminology of meat product manufacturing processes.