Butchery and Charcuterie Course
Gain professional skills in butchery and charcuterie, including shop workflow planning, hygiene controls, precise meat breakdown for beef, pork and poultry, crafting sausages and prepared meats, profit-focused pricing, and creating an appealing meat counter to retain customers and boost sales in retail operations.

from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
Learn accurate cutting, deboning, and yield calculations alongside daily workflow planning, inventory management, and demand forecasting. This hands-on course includes hygiene practices, food safety, allergen management, temperature control, plus making sausages, burgers, basic charcuterie, proper labelling, merchandising, and pricing based on yields to improve quality, efficiency, and profitability in retail meat businesses.
Elevify advantages
Develop skills
- Master shop workflow: plan solo shifts, manage stock levels and increase daily sales.
- Expert butchery techniques: break down beef, pork and poultry for maximum yield.
- Essential hygiene and HACCP: implement retail cleaning, allergen and temperature controls.
- Yield calculation and pricing: portion costs, utilise trimmings and set profitable prices.
- Produce fresh sausages and burgers: grind, mix, case and label products for sale.
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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