Specialist training in slaughtering & hygiene

Objectives:   Basic team communication, basic work-related vocabulary, numbers, hygiene in meat-processing businesses, and knowledge of the meat range

Module content

• The importance of hygiene
• Personal hygiene
• Product hygiene
• Workplace hygiene
• Carcass cutting and meat cuts
• Classification of meat products
• Team communication
• Numbers (1-1.000.000), ordinal numbers and dates
• Common tools and equipment used in slaughtering
• Basic work-related vocabulary
• Slaughter-industry terminology: basic terms for animals (e.g. turkey, cattle) and workstations

Objectives:   Strengthening grammatical structures and expanding vocabulary relating to slaughtering, and assessing and cutting pork

Module content

• Microorganisms and their living conditions
• Describing meat as food and as a raw material
• Assessing meat quality
• Checking and documenting incoming meat deliveries
• Pork cutting
  • Primary pork cutting
  • Detailed pork cutting
• Preserving meat
• Vocabulary for hygiene and safety in the slaughter process
• Discussing safety measures and practices
• Simple dialogues for workplace situations
• Slaughter-industry terminology: vocabulary for specific tasks (e.g. animal parts, tools)

Objectives:   Strengthening grammatical structures and expanding vocabulary relating to slaughtering, and assessing and cutting beef

Module content:

• Assessing meat quality
• Checking and documenting incoming meat deliveries
• Beef cutting
  • Primary beef cutting
  • Detailed beef cutting
• Preserving meat
• Conjugating regular and irregular verbs
• Forming simple sentences to describe daily activities
• Slaughter-industry terminology: verbs associated with slaughter processes (e.g. cutting, cleaning).
• Practical conversations and role play for workplace situations

Objectives:   Consolidating language skills and preparing for A2 level with a focus on the slaughter industry, and assessing and cutting poultry

Module content:

• Assessing meat quality
• Checking and documenting incoming meat deliveries
• Poultry cutting
  • Primary poultry cutting
  • Detailed poultry cutting
• Preserving poultry meat
• Basic introduction to the past tense
• Describing past work-related experiences
• Industry-specific terminology and expressions
• Discussing the slaughter process in detail