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Butchery and Charcuterie Course

Butchery and Charcuterie Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

Acquire skills in precise meat cutting, deboning, and yield calculations. Plan workflows, manage inventory, forecast demand, and handle hygiene, food safety, allergens, and temperatures. Produce sausages, burgers, and basic charcuterie, with labelling, merchandising, and pricing strategies to enhance quality, efficiency, and profitability in retail meat businesses.

Elevify advantages

Develop skills

  • Master shop workflow: plan solo shifts, manage stock levels, and increase daily sales.
  • Expert butchery techniques: break down beef, pork, and poultry for maximum yield.
  • Hygiene and HACCP compliance: implement cleaning, allergen control, and temperature management.
  • Yield calculation and pricing: portion costs, utilise trimmings, and set profitable prices.
  • Produce 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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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