Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie techniques. Learn to plan efficient shop workflows, maintain strict hygiene and HACCP standards, optimise yields through precise cutting of beef, pork, and poultry, produce high-quality sausages and burgers, apply profit-focused pricing strategies, and create an appealing meat counter display that attracts repeat customers and boosts sales.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire skills in precise meat cutting, deboning, and yield calculations, alongside planning daily workflows, inventory management, and demand forecasting. This hands-on course emphasises hygiene protocols, food safety measures, allergen management, and temperature control. Participants will also master sausage and burger production, basic charcuterie techniques, product labelling, merchandising strategies, and yield-based pricing to enhance quality, operational efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflow: plan solo shifts, manage stock levels, and increase daily sales.
- Execute professional butchery cuts: break down beef, pork, and poultry for maximum yield.
- Implement hygiene and HACCP: apply retail-safe cleaning, allergen controls, and temperature management.
- Develop yield and pricing expertise: calculate portion costs, utilise 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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