How you diagnose problems — systematically
From basic course to journeyman exam — and the alternation between school and practical training
The education, which for many years was called intestine cleaner, is today officially called intestine technician. It is a vocational education under the main area Food, Agriculture, and Experience, and like most other vocational educations it is structured with a basic course at school and a main course where you alternate between school and training in a business. Here you get the overview so you know what you are entering before you apply.
§Basic course 1 and 2
If you come more or less directly from primary school, you typically start on basic course 1. It is the broad introduction to vocational education where you work with the basic subjects and find out if the direction suits you. Then comes basic course 2, which is aimed at the trade itself. Here you get the subject foundation you need before you can move forward in a main course.
If you have been out of primary school for a while, or already have some experience, you can in some cases start directly on basic course 2. If you are 25 years old, the education typically takes place as adult education (euv), where your course is arranged based on the experience and education you already have — the content is the same, but the way through can be shorter.
§Main course — alternation between school and company
When the basic program is completed and you have a training agreement with a company, you begin the main program. This is where you really learn the trade. You alternate between periods at school, where you work with theory and the trade's methods, and long periods at the company, where you stand by the machines with the experienced and learn the craft in practice. Most of the time is at the company.
§Entry requirements
To begin the basic course you must have completed 9th or 10th grade and achieved at least grade 02 on average in both Danish and math in the final exam. If you don't meet the grade requirement you can in many cases take an entrance exam and conversation at school. It's worth remembering: the requirement is a door in not a sentence — many paths lead to an education agreement.
§How to move forward
Before you begin the main course, a number of basic certificates must be in place — including food hygiene, first aid and fire fighting. These are certificates you take with you for the rest of your career and that most workplaces in the food industry expect.
| Step | Where | Content / guidance |
|---|---|---|
| Basic course 1 | School | Broad introduction to vocational educations and basic trades |
| Basic course 2 | School | Trade-targeted foundation: hygiene, production, and the craft's basic concepts. |
| Main course | Company + school | Alternation between company training and school stays |
| Conclusion | Skole/virksomhed | Journeyman's exam, which shows your skills in the trade |
§Duration
The total duration depends on whether you start on basic course 1 or 2, and your background. The trade association specifies the main program as typically around 2.5 years, while the school's own pages also describe a total program of up to 3 years when the basic course is counted. Talk to the school about your specific program so you get a realistic picture of your own timeline.
“The most important thing is not to memorize the entire program — but to know what the next step is and who to ask to take it.”