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Iberian Ham Carving Course

Iberian Ham Carving Course
4 to 360 hours of flexible workload
certificate valid in your country

What Will I Learn?

The Iberian Ham Carving Course provides quick, hands-on training to carve with expertise, increase yield, and improve presentation. Learn accurate trimming, mounting, and slicing methods, grasp ham structure and quality markings, and handle live carving setups confidently. Gain mastery in portioning, plating, timing, safety, sharpening, and team training techniques for efficient, uniform, and profitable service.

Elevify Advantages

Develop Skills

  • Professional ham carving: precise, safe slicing with minimal waste.
  • Iberian ham grading: read labels, assess marbling, aroma, and curing quality.
  • Live carving service: manage station, hygiene, and guest interaction under pressure.
  • Cost-smart portioning: standardise tasting sizes, track yield, and control food cost.
  • Staff training basics: teach knife safety, anatomy, and consistent slice technique fast.

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 my interest without needing to change platforms... I thank you 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 switch chapters and skip content I don't need.
Mariana Ferres
Mariana FerresPhotography Student
I like the content and the way videos are presented and transcribed, which speeds up the process!
Luciana Alvarenga
Luciana AlvarengaNail Design Student
The platform is fast, simple to use. The diversity of content and complementary videos really help with learning.
André Felipe
André FelipePrompt Engineering Student

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