Educational Formats Available for Licensing to Companies and Educational Partners

This part-time international certification program develops professional meat sensory skills: perception, description, evaluation, calibration, and reproducible application are systematically integrated.

For your team: meat sommeliers, master butchers, purchasing, production, kitchen staff, quality assurance, and specialists with professional responsibility for meat quality.

As a mandatory B2B certification program featuring in-person training, Sensory-ID™, and self-guided tastings at tasting kiosks.

This program equips participants with the expertise to reliably identify, evaluate, and discuss meat quality. Aging, texture, origin, and pricing are systematically explored—for butchers, food retailers, and sales professionals.

For your offerings: butcher shops, retail companies, and educational partners that provide product knowledge and expert advice.

As a standalone course, a workplace training program, or a component of a product competency program.

This program equips counter staff, sales personnel, and product managers with the skills to systematically understand, classify, and confidently sell international sausage and ham specialties. Information on origin, characteristics, production, and uses is presented in a concise, structured format.

For your program: Businesses with retail counters or specialty sales, vocational schools, and academies offering relevant training programs.

As a standalone format, a corporate format, or part of a programming block for consulting and sales.

The Art of Curing: This course combines a thorough understanding of raw curing, aging, and seasoning techniques for beef, pork, and game with hands-on application. Demonstrations, preparation, and sensory evaluation are all part of the curriculum.

For your services: artisan businesses, barbecue schools, vocational schools, and academies specializing in food processing and refinement.

Whether as a standalone program, an in-house training course, or part of a program series, the specific structure is tailored to each project.

Understand, evaluate, apply: This format equips participants with the skills to classify premium and specialty varieties based on technical criteria and analyze them through sensory evaluation. Comparison, tasting, and practical application combine product knowledge with the ability to make informed judgments.

For your business: Retail, food service, barbecue schools, and educational partners offering specialized programs on premium meat.

As a standalone program, corporate program, or component of a program series; practical focus areas to be determined by agreement.

System vs. Chance: This course teaches career changers and counter staff in the food retail industry how to cut beef, pork, and veal safely, as well as portioning techniques, specialty cuts, and knife selection. This includes identifying the grain of the meat, as well as the proper use and sharpening of knives.

Your program is intended for: food retail companies, skilled trades businesses, vocational schools, and in-house training coordinators.

As a standalone course for practical fundamentals, workplace training, or as part of a trades training program.

This program equips food retail teams and career changers with the skills to confidently master dry aging in the store: understanding the aging process, evaluating quality, and making informed sales pitches. The focus is on practical application in day-to-day work.

For your services: Retail companies, skilled trades businesses, and educational partners seeking training in refinement and quality.

As a standalone program, a corporate program, or part of a programming block on aging and quality assessment.

This format provides a solid foundation in capital markets, specifically tailored to the skilled trades sector. ETFs, stocks, derivatives, and cryptocurrencies are explained in a clear and straightforward manner; interest and withdrawal calculators help readers understand the technical aspects.

For your program: Craft businesses, associations, and educational institutions that wish to incorporate financial literacy into their training programs.

As a standalone program, a corporate program, or a component of a programming block on corporate social responsibility.

CONEXXUS® Didactics – Trainer is an advanced train-the-trainer program for educators who want to plan, manage, and optimize learning processes professionally. A clear didactic decision-making framework links objectives, structure, engagement, transfer, and impact.

For your program: schools, technical schools, academies, educational centers, and companies that wish to train their own instructors.

As a standalone training program or as part of an educational partnership with a related program track.

A practical training program for the meat industry and skilled trades: easy to understand even without IT training, tool-independent, and documentable. The focus is on sound decision-making, risk identification, and traceable accountability—rather than merely operating AI systems. Humans review and validate the content.

Your offering is aimed at: meat processing companies, trading firms, associations, and educational partners that wish to develop AI expertise within their organizations.

As a standalone program, a corporate program, or part of a programming block on corporate social responsibility.