Butchery and Charcuterie Program

Our Butchery and Charcuterie Program dives deep into the world of meat cutting, processing, and preservation. Learn about the science behind meat preservation, explore the history and cultural significance of charcuterie, and acquire an in-depth understanding of food safety and hygiene practices. Then develop your expertise in the techniques, principles, and practices of butchery and charcuterie (including knife skills, sausage making, curing, smoking, and charcuterie product production as well as understanding the different cuts of meat). Designed for aspiring culinary professionals, passionate home cooks, and food enthusiasts, this program offers a perfect blend of theory and hands-on experience. The required courses allow you to apply your knowledge and skills in a supportive and dynamic learning environment.