Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie. Learn to plan workflows, maintain hygiene and yields, expertly break down beef, pork, and poultry, create sausages and prepared meats, price for profitability, and display meat counters that attract repeat customers. This course equips you with practical skills to enhance efficiency, quality, and profits in retail meat operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire skills in precise cutting, deboning, and yield calculations, alongside planning workflows, inventory management, and demand forecasting. The course emphasizes hygiene, food safety, allergen control, temperature management, plus making sausages, burgers, basic charcuterie, labeling, merchandising, and yield-based pricing to improve product quality, operational efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflow: plan daily shifts, manage inventory, and increase sales.
- Execute professional butchery cuts: break down beef, pork, and poultry for optimal yield.
- Apply hygiene and HACCP standards: ensure cleaning, allergen control, and temperature safety.
- Develop yield and pricing expertise: calculate costs, utilize trimmings, and set profit margins.
- Produce fresh sausages and burgers: grind, mix, case, and label market-ready products.
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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