Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie skills. Learn to plan efficient shop workflows, maintain strict hygiene and HACCP standards, optimise yields from beef, pork and poultry, prepare high-quality sausages and burgers, implement profit-focused pricing strategies, and create an appealing meat counter display that attracts repeat customers and boosts sales in retail operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Acquire skills in precise meat cutting, deboning, and yield optimisation. Plan daily workflows, manage inventory effectively, and forecast demand accurately. Ensure compliance with hygiene protocols, food safety measures, allergen management, and temperature controls. Master production of sausages, burgers, and basic charcuterie items, along with proper labelling, merchandising techniques, 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.
- Expert butchery techniques: break down beef, pork and poultry for maximum yield.
- Hygiene and HACCP compliance: implement retail-safe cleaning, allergen and temperature controls.
- Yield calculation and pricing: cost portions accurately, utilise trimmings and set profitable margins.
- Produce fresh sausages and burgers: grind, mix, case and label products 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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