Butchery and Charcuterie Course
Gain professional skills in butchery and charcuterie, including efficient shop workflow planning, strict hygiene and yield management, precise breakdown of beef, pork, and poultry, crafting of sausages and prepared meats, smart pricing strategies for profit, and creating an appealing meat counter to retain customers in retail settings.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire expertise in accurate cutting, deboning, and yield calculations, alongside planning daily workflows, inventory control, and demand forecasting. This hands-on course emphasises hygiene practices, food safety measures, allergen management, and temperature oversight, while teaching production of sausages, burgers, and basic charcuterie items, plus effective labelling, merchandising, and pricing based on yields to enhance product 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.
- Expert butchery techniques: break down beef, pork, and poultry for maximum yield.
- Essential hygiene and HACCP: implement quick retail cleaning, allergen, and temperature controls.
- Yield calculation and pricing: portion costs accurately, utilise trimmings, and set profitable prices.
- 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 workloadWhat our students say
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