Charcutier Training
Gain expert charcutier abilities for your butcher shop by choosing the right meat cuts, perfecting recipe balances, computing safe curing amounts, and handling secure, steady small-batch making of sausages, pâtés, bacon, and cured meats. Follow straightforward procedures, perform quality control checks, and use planning methods to ensure top-notch results every time.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This Charcutier Training course equips you with hands-on skills to plan, make, and manage a select range of fresh, cooked, and cured meat products using basic equipment. You will master recipe formats, safe curing formulas, meat-to-fat balances, detailed production steps, essential meat science principles, quality inspections, food safety measures, and weekly scheduling for reliable, money-making products that customers rely on.
Elevify advantages
Develop skills
- Design charcuterie recipes by pairing meat cuts, fat levels, and spices for profitable product ranges.
- Perform accurate curing calculations for salt, cures, and batch outputs quickly and without risk.
- Develop practical sausage-making techniques: grinding, mixing, stuffing, smoking, and cooling using compact tools.
- Create terrines and pâtés through stable emulsions, molding, cooking, chilling, and attractive presentation.
- Implement shop-quality controls by tracking temperatures, water activity, pH, records, and correcting texture or colour issues.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workloadWhat our students say
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