Charcutier Training
Gain expertise in charcutier techniques tailored for butcher shops: choose appropriate meat cuts, develop balanced recipes, compute precise curing amounts, and execute safe, repeatable small-scale production of sausages, pâtés, bacon, and cured meats. The programme includes clear procedures, quality control measures, and planning strategies to ensure consistent results and business profitability.

4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
This course equips you with hands-on skills to plan, prepare, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You will master recipe formulation, accurate curing calculations, optimal meat-to-fat balances, detailed production steps, essential meat science principles, quality assurance methods, food safety protocols, and weekly scheduling for reliable, cost-effective output that meets customer expectations.
Elevify Advantages
Develop Skills
- Design charcuterie recipes by selecting suitable cuts, fat levels, and spices for viable product ranges.
- Perform precise curing calculations for salt, nitrates, and batch yields quickly and securely.
- Develop practical sausage-making abilities: grinding, mixing, stuffing, smoking, and cooling using compact tools.
- Create terrines and pâtés through stable emulsions, moulding, cooking, chilling, and professional presentation.
- Implement shop-quality controls: track temperatures, water activity, pH, maintain records, and correct texture or colour issues.
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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