- Access Coaches
- Student Access
- House of Entrepreneurship – en
- Makerspace – en
- Podcast Startup Corner – en
- Welcome
- Teacher Access
- Ground rules
- What’s a mini-company?
- Basic Rules
- Introduction
- Calendar
- Calendar
- Basic Rules
- Accès Diplom+ – en
- Initial training for Coaches
- Our mini-companies
- Teacher Training
- Registration of the Mini-Enterprise
- Liens utiles – en
- Creativity Camp
- News
- Speed coaching
- Creativity Camp 2025
- Newsletters
- Calendar
- The Team and Positions
- Coaching
- The Idea and Choosing the Product or Service
- Financing a mini-company
- Mini-Company Registration
- Contact us
- Opening a bank account – en
- Finances and accounting – en
- Tasks of mini-entrepreneurs – en
- Speed Coaching
- Training Day – en
- HORESCA Training – Food Safety
- Joint Sale – en
- Jonk Entrepreneuren Luxembourg asbl – en
- Privacy Policy – en
- Signup (lightbulb) – en
- Signup entreprise (lightbulb) – en
- Table (lightbulb) – en
- Documents to download – en
INTRODUCTION TO THE MINI-COMPANY
STARTING THE ACTIVITY
- The Team and Positions
- Financing a mini-company
- The Idea and Choosing the Product or Service
- Finances and accounting – en
- Tasks of mini-entrepreneurs – en
DEMARRAGE DE L'ACTIVITE
EVENTS
RESOURCES AND DOCUMENTS TO DOWNLOAD
                                    Food Safety Training
As the “Mini-Enterprise” programme often raises questions about the safety of food products, we are organizing a 2-hour training session on this topic.
The training will be conducted by our trainer, Claude Ries, from HORESCA, in collaboration with the Chamber of Commerce. The training is for students form the Mini-Company and EduStartup programmes.
Date: 17 October, 2025, from 2:00 PM to 4:00 PM (max. 1 hour afterwards to ask questions)
Location: Chamber of Commerce, 7 rue Alcide de Gasperi, 2981 Luxembourg Kirchberg
Language: Luxembourgish
Topics covered:
- Food Safety Principles
- Risk Analysis and Critical Control Points (CCP)
- Good Hygiene Practices (GHP)
Important note:
This training is mandatory for students producing food products and recommended for those producing cosmetics.