Butchery and Charcuterie Course
Gain professional skills in butchery and charcuterie: plan shop workflow, ensure hygiene and optimise yields, expertly break down beef, pork and poultry, prepare sausages and ready meats, price for profit, and display a meat counter that attracts repeat customers. This hands-on course equips you to excel in any retail meat business with efficiency and quality.

flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
Learn precise cutting, deboning, and yield calculations alongside planning daily workflows, inventory management, and demand forecasting. This practical training includes hygiene, food safety, allergen control, temperature management, plus making sausages, burgers, simple charcuterie, labelling, merchandising, and yield-based pricing to enhance product quality, operational efficiency, and profitability in retail meat operations.
Elevify advantages
Develop skills
- Master shop workflow: plan solo shifts, manage stock and increase daily sales.
- Expert butchery cuts: break down beef, pork and poultry for maximum yield.
- Hygiene and HACCP: apply retail-safe cleaning, allergen and temperature controls quickly.
- Yield and pricing skills: cost portions, utilise trimmings and set profitable margins.
- Fresh sausage and burgers: grind, mix, case and label ready-to-sell products.
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 workload.What our students say
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