Teaching material
Practical training in meat processing covers the following subject areas:
- Professional cutting of pork carcasses, calves and sheep
- Carcass assessment and evaluation
- Meat parts and their use
- Hygiene regulations / HACCP
- Manufacture of smoked sausages, bratwursts, Viennese sausages, ham sausages, salami, meatloaf, pies and smoked products, among other things
- Food Codex and Food Labeling
- Legal provisions for direct marketers
- Marketing mix
- Tasting and evaluation of your own products
In class, students are also introduced to the marketing of food:
spatiality
We have a well-equipped meat processing room at the school for the meat processing training.
Impressions and products from meat processing
