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Butchery and Charcuterie Course

Butchery and Charcuterie Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Really great course. Lots of valuable information.
WiltonCivil Firefighter

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