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UK Butchers Offered Management Course

by 5m Editor
11 December 2009, at 10:32am

DENMARK - British butchers looking to succeed in management are being offered the opportunity to learn both the craft of de-boning as well as management skills at the internationally renowned Danish Meat Trade College (DMTC), based at Roskilde in Denmark.

They are being invited to apply for places on a residential one week Manager Training Programme, starting on 24 January 2010.

A week at Roskilde costs €1,975 ( 31,800) per person, including accommodation, and has been designed to provide an essential grounding in general management for delegates. The course offers a mixture of practical training and theory and is aimed at giving participants not only technical skills, but also a wider knowledge of operational management tools. All training is conducted in English.

The practical side of the programme includes areas such as cutting and de-boning, while the theory focuses on practical exercises in management of data collection and treatment for yield, production and quality control. Other areas covered include attitudes and motivation of staff regarding the implementation of hygiene regulations, and a study tour.

At the end of the course the participants will receive a certificate from the DMTC.

The DMTC will also be running two further 10 week residential programmes in cutting, de-boning and processing of pigs in 2010. The first begins on 1 February 2010, and the second on 25 May 2010. Attendance on the programme is free of charge, but participants will be charged €120 ( 3110) per week for full board and lodging.

Participants are required to take an examination at the end of the course, which will entitle them to a certificate approved by the Danish Ministry of Education. This qualification can be added to a EUROPASS, which is a record of time spent training in EU countries.

As the only vocational meat industry training college that has EU-approved facilities for slaughtering and deboning, the DMTC kills approximately 200 pigs and a number of cattle each week for training purposes. The college educates approximately 9,000 students every year for the food industry in general. Teaching takes place in the college's abattoir facilities, and trainees will gain experience within a professional working environment.

"The course is aimed at anyone looking to gain the knowledge and skills necessary to begin a successful career in the meat industry.

“Denmark is a world-leader in pork production and its co-operative industry structure means that it is constantly innovating and striving for higher standards. This means that our students benefit from fantastic training facilities, combined with practical techniques and industry knowledge," says Anders Bowall-Jensen, International Consultant for the DMTC.

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Mycotoxins in Swine Production

The impact of mycotoxins — through losses in commodity quality and livestock health — exceeds $1.4 billion in the United States alone, according to the Council for Agricultural Science and Technology. This guide includes:

  • An overview of different types of mycotoxins
  • Understanding of the effects of mycotoxicoses in swine
  • Instructions on how to analyze mycotoxin content in commodities and feeds
  • Innovative ways of combatting mycotoxins and their effects
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