Purpose
Sausage making is a handicraft trade that shall lay the foundation for practicing an occupation in the production of minced meat, sausage meat, sausage products and different kinds of cold cuts. Sausage making shall promote national and regional culinary traditions and contribute to the development of new products.
Learning in the subject shall develop competence in the knowledge of products, quality and nutritional legislation. Furthermore, learning in the subject shall contribute to developing competence in trade skills, the use of raw materials and preparation processes, and develop the ability to work with one’s hands. Learning in the subject shall lay the foundation for food safety. All food production shall have a quality management system applied to it based on hazard analysis and critical checkpoints. Learning in the subject shall attempt to promote a professional relationship to service, cooperation, communication and equality.
Learning in the subject shall arrange for varied work tasks. Furthermore, learning shall emphasise professional development in sausage making and alteration work related to the company's routines.
Training completed and passed in the subject will lead to a Journeyman's Certificate in the trade. The professional title is Sausage Maker.
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