The main content of program is:
- Cutting of pork carcasses into retail cuts
- Preparation of meat (in small groups) into meals with focus on nutrition according to Nordic recommendations
- Cutting/filleting of fish and preparation of meals – as above
- Production of a convenience product based on a chosen issue planned and developed by the apprentices
- Presentation of the product for representatives from the Danish apprentices butcher shops with feedback
- Organising display of meat cuts and delicatessen/customer service in our training butcher shop (most Danish customers speak English)
- Preparation of sausages
- Preparation of brunch on final day and closure of program
Roskilde will provide an assessment based on the actual learning goals at end of the program, as well as ZBC certificate for attendance.
