Charcutier Training
Gain expertise in charcutier techniques tailored for butcher shops: choose prime cuts, develop balanced recipes, compute precise cures, and execute safe, repeatable small-batch production of sausages, pâtés, bacon, and cured meats. Includes step-by-step guides, quality controls, and production planning to ensure consistent profitability and safety.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to plan, prepare, and manage a select range of fresh, cooked, and cured charcuterie products using basic equipment. You'll master recipe formulation, accurate curing calculations, optimal meat-to-fat balances, detailed production steps, essential meat science principles, quality assurance methods, food safety protocols, and weekly scheduling for reliable, customer-approved results.
Elevify advantages
Develop skills
- Design charcuterie recipes by matching cuts, fat levels, and spices for viable product lines.
- Perform precise curing calculations for salt, cures, and batch yields quickly and securely.
- Develop practical sausage-making skills: grinding, mixing, stuffing, smoking, and cooling using compact gear.
- Craft terrines and pâtés through stable emulsions, moulding, cooking, chilling, and professional presentation.
- Implement shop-quality control: track temperatures, water activity, pH, maintain logs, and correct texture or colour issues.
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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