Gourmet butcher
You can look forward to that.
As a gourmet butcher, you work with meat, preparing and developing products that will work in everyday life for customers. You learn to cut, assemble and refine raw materials in a way that focuses on quality, hygiene and professionalism. The profession combines techniques, structure and creative thinking, and you learn both to create finished products and advise customers on how to get the best results at home in the kitchen.
As a gourmet butcher, you work with meat, preparing and developing products that will work in everyday life for customers. You learn to cut, assemble and refine raw materials in a way that focuses on quality, hygiene and professionalism. The profession combines techniques, structure and creative thinking, and you learn both to create finished products and advise customers on how to get the best results at home in the kitchen.
How the training takes place
The training starts at Techcollege, where you gain insight into cutting, production, preparation, self-control and the workflows that belong to a modern butcher or delicatessen department. You learn to work safely and systematically and get a basis for understanding quality and the properties of raw materials.
You will then be apprenticed in a company, such as a butcher shop, supermarket, delicatessen or production facility. Here you will become part of the daily operations, be given tasks at the pace you are ready for, and learn how cuts, ready-made meals and processed products are made for customers.
Everyday life in learning
In the apprenticeship, you work with carving, preparation, development and presentation. You learn to put together products, adapt raw materials, choose methods and create goods that are both beautiful and work well for customers. You gradually become more independent and are given responsibility for both production and consulting, depending on where you work.
The work can vary greatly from place to place — in some places you make large quantities, in other places there is more focus on details, presentation and customer contact.
In the apprenticeship, you work with carving, preparation, development and presentation. You learn to put together products, adapt raw materials, choose methods and create goods that are both beautiful and work well for customers. You gradually become more independent and are given responsibility for both production and consulting, depending on where you work.
The work can vary greatly from place to place — in some places you make large quantities, in other places there is more focus on details, presentation and customer contact.
Start your education
Ready to get started? Here you will find the upcoming start dates for the program.
We look forward to welcoming you.
Application deadline & start date - 10.08.2026
Application deadline & start date - 18.01.2027
Frequently Asked Questions
The gourmet butcher training lasts up to 3.5 years .
The exact length depends on whether you choose to graduate after the first part of the program or continue to specialize further.
You can choose to specialize in two areas:
Shop/Deli
Here you work in butcher shops or supermarket butcher departments with direct customer contact.
You will learn to:
Develop and present inviting disc layouts
Guide customers on selection and preparation
Working with both classic Danish food and dishes with international inspiration
Prepare sandwiches, salads and charcuterie
Develop convenience dishes and meal solutions
The thesis combines creativity, sales and customer experience.
Sausage maker/processor
Here you specialize in processing meat into sausages, cold cuts and other processed products.
You will learn to:
Working with rough and detailed cutting
Develop and adjust production recipes
Use relevant machines
Salted, cured and smoked meats
Working with both Danish and foreign variants
There is a focus on taste, texture, production techniques and food safety.
As a gourmet butcher, you work with retail cutting and processing of meat - not with slaughtering.
You will learn, among other things, how to:
Carving meat into retail cuts
Process meat into delicacies such as sausages, pâtés, smoked products and cold cuts
Prepare and develop ready-made dishes and meal solutions
Arrange and present products in a beautiful and appetizing manner
Advise customers on selection of cuts and preparation
Work with self-control and food legislation
Calculate calculations and understand economics
You also learn how to put together meals with meat, vegetables and side dishes so that customers get solutions that are almost ready to serve.
The teaching combines practical work and theoretical teaching with a focus on quality, hygiene, taste and presentation.
Once you have completed the training, you can work as a gourmet butcher .
For example, you can work in:
Butcher shops
Supermarkets
Manufacturing companies
You can also further your education, for example in:
Service economist
Process Technologist
Business economist
To start the main course, you must have an apprenticeship - also called a training agreement.
An apprenticeship means that you are employed as a student in a company and enter into an agreement about your education. This is where you learn the subject in practice and become part of a workplace.
You can apply for an apprenticeship with companies yourself, and the school will guide and support you in the process of applying and contacting companies.
If you do not find an apprenticeship immediately, you have the opportunity to receive school training if the education is offered with school training.
School-based training means that you complete the practical part of the education at school instead of in a company. Here you work with the same professional goals and competencies that you would otherwise learn in an apprenticeship.
This means that you can continue your education even if you do not have an apprenticeship from the start.
A vocational education is divided into two parts: basic course and main course .
The basic course
The basic course is the first part of the education and takes place at school.
If you come directly from 9th or 10th grade, you start with Basic Course 1. Here you spend the first half of the year being introduced to the educational field and learning the basic subjects and working methods.
If you do not come directly from primary school – or if you already have an apprenticeship – you start with Basic Course 2. Here you work purposefully with the education you have chosen and get ready for the internship and main course.
The main course
The main course is the part of the education where you alternate between school and internship in a company.
This means that you both receive instruction at school and learn the subject in practice at a workplace.
To start the main course, you must have an apprenticeship (a training agreement) with a company.
There are three ways to meet the entry requirements:
1) You have an apprenticeship
If you have a training agreement with a company, you automatically meet the admission requirements.
2) You meet the grade requirements
You must have:
Passed 9th or 10th grade
At least 02 on average in both Danish and mathematics
Passed the primary school leaving exam
If it has been less than a year since you finished primary school, you must be assessed as ready for education and submit your study choice portfolio.
You must send your diploma with your application.
3) Entrance exam
If you do not meet the requirements, you can take an entrance exam.
If you apply for Basic Course 2, you will need to attend an interview before you can be admitted.
Do you have any questions?
