Charcutier Training
Gain expertise in charcutier techniques tailored for butcher shops: choose ideal meat cuts, develop balanced recipes, compute safe curing ratios, and execute efficient small-batch production of sausages, pâtés, bacon, and cured meats. Follow clear step-by-step guidelines, implement rigorous quality controls, and use planning strategies to ensure safety, consistency, and profitability in every batch.
4 to 360h flexible workload
certificate valid in your country
What will I learn?
This program equips you with hands-on skills to plan, produce, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You'll master recipe formulation, precise 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, profitable output that meets customer expectations.
Elevify advantages
Develop skills
- Design charcuterie recipes by selecting appropriate meat cuts, fat levels, and spices to create profitable product lines.
- Perform accurate curing calculations for salt, nitrates, and batch yields quickly and safely.
- Develop practical sausage-making abilities: grinding, mixing, stuffing, smoking, and cooling using compact equipment.
- Craft terrines and pâtés through stable emulsion techniques, molding, cooking, chilling, and professional presentation.
- Conduct shop-quality control by tracking temperatures, water activity, pH levels, maintaining logs, and correcting texture or color 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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