Delivered by the national Agricultural Advisory Centre's Radom branch, each two-day course combined classroom sessions on market-entry rules, food safety, business economics and investment support with hands-on production in milling, fruit and vegetable, dairy and meat-processing facilities, where students made products including bread flour, apple and plum purees, cheeses and sausages.

Participation, accommodation, meals and training materials, including a booklet on small-scale farm processing, were provided free of charge, funded through €59,189 in CAP Strategic Plan support. The organisers suggest the model, built on residential courses at a shared advisory-service facility, could be adapted by other member states using training farms or vocational centres.

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