Butchery and Charcuterie Course
Gain professional skills in butchery and charcuterie. Learn to plan shop workflows, maintain hygiene and HACCP standards, maximise yields from beef, pork and poultry, produce sausages and prepared meats, price for profitability, and merchandise a meat counter that attracts repeat customers. This hands-on course equips you for success in retail meat operations with improved efficiency and product quality.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Develop expertise in precise cutting, deboning, and yield calculations. Plan daily workflows, manage inventory, and forecast demand. Master hygiene, food safety, allergen control, and temperature management. Create sausages, burgers, and basic charcuterie, plus handle labelling, merchandising, and yield-based pricing to enhance quality, efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflow: plan solo shifts, manage stock and increase daily sales.
- Expert butchery cuts: break down beef, pork and poultry for maximum yield.
- Hygiene and HACCP: implement retail-safe cleaning, allergen and temperature controls.
- Yield and pricing expertise: cost portions, utilise trimmings and set profitable margins.
- Craft fresh sausages and burgers: grind, mix, case and label products for sale.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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