Butchery and Charcuterie Course
This course equips participants with professional butchery and charcuterie skills, including shop workflow planning, hygiene and yield management, breaking down beef, pork, and poultry, producing sausages and ready-to-eat meats, profit-focused pricing, and creating an appealing meat display that attracts repeat customers and drives sales in any retail setting.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in accurate cutting techniques, deboning methods, and yield calculations, alongside planning daily workflows, handling inventory, and predicting demand needs. This hands-on program addresses hygiene standards, food safety protocols, allergen management, and temperature controls, while teaching sausage making, burger preparation, basic charcuterie items, proper labeling, effective merchandising, and pricing strategies based on yields to enhance product quality, operational efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflows by planning independent shifts, managing inventory levels, and increasing daily revenue.
- Execute professional butchery cuts on beef, pork, and poultry to achieve optimal yields and minimal waste.
- Implement hygiene practices and HACCP principles for effective cleaning, allergen handling, and temperature monitoring.
- Develop yield analysis and pricing expertise to portion costs accurately, utilize trimmings, and establish profitable pricing.
- Produce fresh sausages and burgers through grinding, mixing, casing, and labeling for immediate retail 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.What our students say
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