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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 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.
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
Very great course. Lots of rich information.
WiltonCivil Firefighter

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