Artisan Charcuterie Course
Gain expertise in professional charcuterie through accurate curing, fermentation processes, and HACCP safety measures. The course teaches you to make dry-cured, fermented, and cooked meats that are secure, uniform, and suitable for top restaurants—improving your culinary offerings and kitchen efficiency in a practical way.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Artisan Charcuterie Course offers hands-on, advanced training in meat curing, fermentation, and dry-aging to help you create safe, reliable, high-quality products. You'll master exact salt measurements, starter cultures, HACCP safety protocols, heat treatments, storage methods, labelling rules, and legal standards, with straightforward steps to boost product quality, longevity, and inspection preparedness right away.
Elevify advantages
Develop skills
- Master dry-curing: create custom cures, manage ageing, and achieve ideal textures.
- Develop fermented sausage expertise: handle starter cultures, monitor pH, and ensure pathogen safety.
- Learn cooked charcuterie methods: develop recipes, emulsify mixtures, and confirm product safety.
- Apply HACCP to charcuterie: identify processes, establish critical points, and record safety actions.
- Ensure compliance and labelling: follow regulations, monitor batches, and prolong shelf life.
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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course