Butchery and Charcuterie Course
Gain professional skills in butchery and charcuterie: master shop workflow planning, hygiene controls and yield optimisation, expertly break down beef, pork and poultry, produce sausages and prepared meats, price for profitability, and create an appealing meat counter that attracts repeat customers. This hands-on course equips you for success in retail meat operations with practical techniques for efficiency and quality.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Learn precise cutting, deboning and yield calculations, alongside daily workflow planning, inventory management and demand forecasting. This practical programme covers hygiene, food safety, allergen control and temperature management, plus making sausages, burgers and basic charcuterie, 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 and increase daily sales.
- Expert butchery cuts: break down beef, pork and poultry for maximum yield.
- Hygiene and HACCP: implement retail-safe cleaning, allergen and temperature controls.
- Yield and pricing expertise: cost portions, utilise trimmings and set profitable margins.
- Craft fresh sausages and burgers: grind, mix, case and label products 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.What our students say
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