| | Knowledge and Skills Intended for Students to Aquire | Course Level |
| 1 | 1 Identify and control the challenges facing red meat production in Turkey | 3 |
| 2 | 2 Application of best management and feeding practices during various stages of the beef cattle production cycle | 3 |
| 3 | 3 Promotion of sustainable beef cattle industry | 3 |
| 4 | 4 Problem-solving and enterprise management in beef farms | 3 |
| 5 | 5 Development of a Comprehensive Cattle Business and Management plan for a beef cattle business venture | 3 |