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Artisan Charcuterie Course

Artisan Charcuterie Course
flexible workload of 4 to 360h
valid certificate in your country

What will I learn?

The Artisan Charcuterie Course provides practical, advanced training in meat curing, fermentation, and dry-ageing to help you make safe, reliable, top-quality products. You'll learn exact salt measurements, how to use starter cultures, safety planning based on HACCP, heat processing, storage, labelling, and following rules, with straightforward steps to use right away for better quality, longer shelf life, and readiness for checks.

Elevify advantages

Develop skills

  • Mastery in dry-curing: plan cures, manage ageing, and achieve desired textures.
  • Skills in fermented sausages: handle starter cultures, pH levels, and control of harmful bacteria.
  • Techniques for cooked charcuterie: create recipes, emulsify, and ensure product safety.
  • HACCP for charcuterie: outline processes, identify critical points, and record safety measures.
  • Compliance and labelling: adhere to regulations, monitor batches, and prolong shelf life.

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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