| The first batch of 16 students -- all of Turkish descent -- are hoping to obtain a certificate in "Meat Processing with Döner Kebab Production Specialization" at Hamburg's Vocational School for Gastronomy and Nutrition. Students attend class twice a week, learning about hygiene and how to handle meat.
"Getting a qualification in kebab production should help me stay in the sector in the long term and that is what I want to do," student Dursun Atekin told the news agency Reuters. "We do some theory and some practical work and it is good because we can put into practice what we learn." |