Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie techniques. Learn to plan efficient shop workflows, maintain strict hygiene and HACCP standards, maximize yields from beef, pork, and poultry, create high-quality sausages and burgers, implement profit-driven pricing strategies, and design an appealing meat counter that drives repeat customer business. This course equips you with practical skills to excel in retail meat operations.

4 to 360h flexible workload
certificate valid in your country
What will I learn?
Acquire advanced skills in precise meat cutting, deboning, and yield optimization, alongside planning daily workflows, inventory management, and demand forecasting. This hands-on course emphasizes hygiene protocols, food safety measures, allergen management, and temperature control. Participants will also master sausage and burger production, basic charcuterie, product labeling, merchandising techniques, and yield-based pricing strategies to enhance product quality, operational efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflow: plan solo shifts, manage inventory, and increase daily sales.
- Execute professional butchery cuts: break down beef, pork, and poultry for maximum yield.
- Apply hygiene and HACCP protocols: implement retail-safe cleaning, allergen, and temperature controls.
- Develop yield and pricing expertise: calculate portion costs, utilize trimmings, and establish profitable margins.
- Produce fresh sausages and burgers: grind, mix, case, and label products ready 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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