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Butchery and Charcuterie Course

Butchery and Charcuterie Course
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.
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
Great course. Lots of valuable information.
WiltonCivil Firefighter

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