The staff will also be adequately trained for the biometric measurement and to certify the quality e the origin of the shot game. Topics of the course include the use of meat in cooking, terminal ballistics, recovery of injured animals, transport and storage, game hygiene and the correct treatment of the draft.
The lessons will be both theoretical (visual examination, health risks, evaluation of the trophies of roe deer, red deer, chamois, mouflon and wild boar) and practical. The teaching material will be provided to each participant during the course and at the end a certificate of participation will be issued: there will be a written test and an oral test.
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