Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie techniques. Learn to plan shop workflows, maintain strict hygiene standards and optimise yields. Master breaking down beef, pork and poultry, crafting sausages and prepared meats, pricing for profitability, and presenting an appealing meat counter to retain customers and drive repeat business.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
Acquire skills in precise cutting, deboning and yield calculations, alongside planning daily workflows, inventory management and demand forecasting. This hands-on course addresses hygiene, food safety, allergen control and temperature management. It also includes making sausages, burgers and basic charcuterie, plus labelling, merchandising and yield-based pricing to enhance product quality, operational efficiency and profitability in retail meat businesses.
Elevify Advantages
Develop Skills
- Master shop workflow: plan solo shifts, manage stock levels and increase daily sales.
- Execute professional butchery cuts: break down beef, pork and poultry for maximum yield.
- Implement hygiene and HACCP: apply retail-safe cleaning, allergen and temperature controls efficiently.
- Develop yield and pricing expertise: cost portions accurately, 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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