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Butchery and Charcuterie Course

Butchery and Charcuterie Course
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.
Workload: between 4 and 360 hours

What our students say

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EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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