Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie. Learn to plan shop workflows, maintain hygiene and yields, break down beef, pork, and poultry, create sausages and prepared meats, price for profit, and display a meat counter that attracts repeat customers. This hands-on course enhances efficiency, product quality, and profitability in retail meat operations.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Acquire skills in precise cutting, deboning, and yield calculations, alongside planning daily workflows, managing inventory, and forecasting demand. The course emphasises hygiene, food safety, allergen control, and temperature management. Participants will also produce sausages, burgers, and basic charcuterie, mastering labelling, merchandising, and yield-based pricing to elevate 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.
- Execute professional butchery cuts: break down beef, pork, and poultry for maximum yield.
- Apply hygiene and HACCP: implement retail-safe cleaning, allergen, and temperature controls.
- Develop yield and pricing skills: cost portions, utilise trimmings, and set profitable margins.
- Produce fresh sausages and burgers: grind, mix, case, and label products ready for sale.
Suggested summary
Before starting, you can change the chapters and the 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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