Charcutier Training
Gain expertise in charcutier techniques tailored for butcher shops. Learn to choose appropriate meat cuts, formulate balanced recipes, compute precise curing amounts, and execute safe, consistent small-scale production of items like sausages, pâtés, bacon, and cured meats. The course covers clear procedures, quality control measures, and production planning tools to ensure high standards and business success.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course provides hands-on skills to plan, prepare, and manage production of fresh, cooked, and cured meat products using basic equipment. You will master recipe formulation, accurate curing calculations, optimal meat-to-fat balances, detailed processing steps, essential meat science principles, quality assurance methods, food safety protocols, and weekly scheduling for reliable and profitable output that meets customer expectations.
Elevify advantages
Develop skills
- Design charcuterie recipes by selecting suitable meat cuts, fat levels, and spices for cost-effective product ranges.
- Perform precise curing calculations for salt, curing agents, and batch yields quickly and securely.
- Develop practical sausage-making abilities: grinding, mixing, stuffing, smoking, and cooling using compact equipment.
- Create terrines and pâtés through stable emulsion techniques, molding, cooking, chilling, and professional presentation.
- Implement shop-quality control: track temperatures, water activity, pH levels, maintain records, and correct issues in texture or colour.
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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