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Butchery and Charcuterie Course

Butchery and Charcuterie Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

Acquire skills in precise butchery techniques including cutting, deboning, and yield calculations. Plan daily workflows, manage inventory, and forecast demand effectively. Ensure compliance with hygiene, food safety, allergen control, and temperature management protocols. Produce sausages, burgers, and basic charcuterie items, while mastering labelling, merchandising, and yield-based pricing 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.
  • Execute professional butchery cuts: break down beef, pork, and poultry for maximum yield.
  • Apply hygiene and HACCP standards: implement 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 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

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Great course. A lot of valuable information.
WiltonCivil Firefighter

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