At least 4 underpinning knowledge units have to be covered from Group D.

Underpinning Knowledge Group D

Title

Principles of breed and pre-slaughter selection of meat and poultry species

Principles of rearing and welfare of meat species

Principles of butchery

Principles of curing meat

Principles of a specialist raw meat and poultry sales service

Principles of a specialist cooked meat and poultry sales service

Principles of classification of meat and poultry carcases

Principles of microbiology and parasitology in meat production

Principles of anatomy and physiology of meat species

Principles of pathology of meat species

Principles of technology in meat processing

Principles of meat science

Principles of adding value to meat and poultry products

Principles of animal waste and by-product removal and the processing of edible co-products

Principles of weights and measures in food technology

Principles of freezing methods in food technology

Principles of gelatine biochemistry in food science

Principles of lipid functionality in food science

Principles of protein functionality in food science

Principles of food labelling in food operations

The Principles of HACCP for Food Manufacturing

Principles of continuous improvement techniques (Kaizen) in food operations

Principles of sustainability in food operations

3. Are you happy with the proposed optional units and the number required to be taken as a minimum in Group D?

Yes

No

If no, please explain.