Theoretical lessons
 Meat products: definitions and characteristics of meat products, definition, classification and characteristics of cured meat, raw fermented sausages, ham, cooked meat products, cooking system conventional and unconventional, animal fats, food spoilage of cured meat.
 Eggs and egg products: regulations and definitions; morphology and egg composition; rearing of laying hens (egg labeling typologies); egg classification based on freshness and weight; egg traceability; egg risk factors; control of salmonellosis in laying hens; egg products, production technologies, hygiene and inspection of egg products.
 Honey and beehive products: basics of hive management, honey production, chemical and honey characteristics, honey labeling, alterations and defects of honey, hygiene aspects of honey and honey extraction laboratories; beehive products: definitions, production techniques and sanitary aspects of pollen, propolis, royal jelly and beeswax.

Practical lessons
 Hygiene and Official Control of beehive and qualitative and sensory evaluation of honey: health and hygiene evaluation of honey and beehive products; qualitative and sensory evaluation of different types of honey from the Sardinia Region.

Practical training on factory
 Practical training in an industrial sausage factory: evaluation of the documentation of incoming raw materials; critical evaluation of the production process of the environments and equipment; evaluation of the official control activities in the establishment; critical evaluation of mandatory documentation; evaluation of the system of traceability and traceability of raw materials and the finished product.
 Practical training in an honey extraction laboratory: hygienic management of honey production and conditioning, structural assessments of a honey extraction and packaging plant; critical evaluation of the production process, environments and equipment; test of approach to the hive, inspection and sanitary and productive evaluation of the hive; detailed evaluation of honey extraction, filtration and potting.
 Practical training in a collective catering or meal service establishment: critical evaluation of the layout of meat products; evaluation of the different meat cooking systems and their conditioning; evaluation of the preparation and management of the temperature for the administration of meat products; evaluation and differentiation of the cold chain;