Roasted Meats Course
Master the art of roasting meats with practical skills in planning, trimming, seasoning, roasting, and serving beef, pork, lamb, and poultry. Focus on butchery basics, yield calculations, safe temperatures, workflow efficiency, and professional presentation for consistent, profitable results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Roasted Meats Course gives you practical, step-by-step skills to plan, trim, season, roast, and serve beef, pork, lamb, and poultry with confidence. Learn butchery basics, yield and portion calculations, safe roasting temperatures, probe placement, oven scheduling, and hot-holding. Improve workflow, labeling, packaging, and presentation so every roast is consistent, profitable, and ready on time for peak service.
Elevify advantages
Develop skills
- Roast planning & workflow: schedule, staff instructions and oven timing mastery.
- Butcher-level trimming: beef, pork, lamb and poultry prepped for top yield.
- Roasting methods & safety: temps, probes, holding and cross-contamination control.
- Carving & presentation: pro slicing, portioning and counter-ready display skills.
- Costing & yield control: convert raw roasts into profitable, consistent portions.
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 are saying
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