Butchery and Charcuterie Course
Gain expertise in professional butchery and charcuterie. Learn to plan shop workflow, maintain hygiene and optimise yields, expertly break down beef, pork and poultry, produce sausages and prepared meats, price for profit, and create an appealing meat counter that attracts repeat customers. This course equips you with practical skills to excel in retail meat operations, boosting efficiency, quality and profitability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Acquire skills in precise cutting, deboning, and yield calculations. Plan daily workflows, manage inventory, and forecast demand effectively. The course emphasises hygiene, food safety, allergen control, and temperature management. Participants will also learn to make sausages, burgers, and basic charcuterie, along with labelling, merchandising, and yield-based pricing to enhance product quality, operational efficiency, and profitability in retail meat businesses.
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: implement retail-safe cleaning, allergen and temperature controls.
- Yield and pricing skills: cost portions, utilise trimmings and set profitable margins.
- Fresh sausage and burgers: grind, mix, case and label products ready for 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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