Ham Curing and Tasting Course
Gain expertise in professional ham curing, carving, and tasting techniques. Delve into ham anatomy, proficient knife handling, safety measures, elegant plating, and sensory assessment to deliver impeccable slices, minimise waste, and transform your butchery skills into an unforgettable premium ham service that leaves lasting impressions on clients and guests alike.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for handling fine dry-cured hams confidently. Master knife selection, sharpening, safety protocols, workstation preparation, and temperature management. Progress to expert slicing, trimming techniques, and waste minimisation. Conclude with structured tastings, sensory terminology, plating artistry, and service simulations to enhance flavour appreciation, visual appeal, and customer satisfaction across various contexts.
Elevify advantages
Develop skills
- Precision slicing of hams to achieve ultra-thin, uniform cuts for superior service.
- Expert setup including trimming, boning, and mounting hams with safety and low waste.
- Grading ham quality by recognising anatomy, curing depth, and maturity professionally.
- Sensory tasting skills to articulate flavour, aroma, and texture for customer education.
- Artful plating with temperature control, portion accuracy, and striking presentation.
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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