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Butchery and Charcuterie Course

Butchery and Charcuterie Course
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 workload
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of valuable information.
WiltonCivil Firefighter

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