| | Knowledge and Skills Intended for Students to Aquire | Course Level |
| 1 | 1 Get knowledge about the physical and chemical characteristics of broiler meat. | 3 |
| 2 | 2 Knows the performance criteria related to growth and yield in broilers | 3 |
| 3 | 3 Get knowledge about pre-slaughter process(catching, transport, shackling, stunning), slaughter and post-slaug | 3 |
| 4 | 4 Learns the defects that effect carcass quality and causes of these defects | 3 |