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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

Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of interest without needing to change platforms... I'm grateful for everything you do, I've already recommended you to other people...
Giulio Carlo
Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.
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Mariana FerresPhotography Student
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Luciana AlvarengaNail Design Student
The platform is fast and simple to use. The diversity of content and complementary videos really help with learning.
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André FelipePrompt Engineering Student

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