Charcutier Training
Gain mastery in charcutier techniques for your butcher shop by choosing the right meat cuts, perfecting recipe balances, computing safe curing amounts, and managing secure, uniform small-batch production of sausages, pâtés, bacon, and cured meats through straightforward procedures, quality controls, and planning resources. This training builds practical expertise for consistent success in meat processing.
from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Charcutier Training course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You will master recipe formats, safe curing formulas, proper meat-to-fat balances, detailed production steps, essential meat science principles, along with quality inspections, food safety measures, and weekly scheduling to ensure reliable, profitable items that customers can rely on.
Elevify advantages
Develop skills
- Design charcuterie recipes by matching meat cuts, fat levels, and spices for profitable product ranges.
- Perform precise curing calculations for salt, cures, and batch yields quickly and securely.
- Develop hands-on sausage production skills including grinding, mixing, stuffing, smoking, and cooling using compact equipment.
- Create terrines and pâtés by forming stable emulsions, molding, cooking, chilling, and presenting them professionally.
- Implement shop-quality control by tracking temperatures, water activity, pH levels, logs, and correcting texture or color issues.
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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