First graduates of the agricultural schools: Future of nutrition secured!

On January 10, 2025, 14 graduates from the Coburg and Kulmbach agricultural schools were ceremoniously adopted. During a ceremony in the district of Trieb in Lichtenfels, the graduates received their certificates as "specialist for nutrition and housekeeping". The Kronach district farmer Marina Herr, who herself is a graduate at the time, paid tribute to the achievements of the young women.

particularly emphasized is the first cooperation between the two schools, which enabled hybrid theory lessons using video conference system. The practice units of the training took place on site in Coburg and Kulmbach. The lessons dealt with current nutritional trends, including low-carb and gluten-free nutrition as well as sustainable nutritional approaches. The graduates were also trained in the areas of nutrients and food groups and learned the professional preparation of dishes in the subject of kitchen practice, taking into account nutrient maintenance.

interdisciplinary curriculum and career prospects

The interdisciplinary curriculum not only included nutrition, but also care, cleaning, economy, finance and pedagogy. Burkhard Traub from the Upper Franconia government emphasized the positive professional opportunities for the graduates at the event. The conclusion can also be used as the basis for the championship title in housekeeping. The next semester at the agricultural schools begins in October 2025 and registration is already possible.

In addition to the degrees in agriculture, there are also further training opportunities in the field of nutritional education for pedagogical specialists. According to practice-kita.com , nutritional education in everyday day care centers is often neglected, which can lead to stress for the specialists. In order to address these challenges, the training "Specialist for Nutritional Education" offers support in order to convert lunchtime stress into learning opportunities.

The training focuses on the nutritional needs of small children and the sensory orientation of meals. This also includes aspects such as cultural -sensitive design and promoting a positive essen atmosphere. The training can be started at any time and includes many practical exercises that can easily be integrated into everyday work.