Preparation of Sausages at Copenhagen Hospitality College.

Master Course in Charcuterie

An education with a focus on craftsmanship

Master Course in Charcuterie

At Copenhagen Hospitality College in Valby, we can now offer you a free continuing education course in organic charcuterie – instructed by one of the nation’s most renowned butchers.
This master course is for you, who works in the industry and already has some experience with the charcuterie.

Whether that has been as a butcher, chef, or as a passioned craftsman in the culinary industry.

This is a continuing master course, focusing on re-learning how the animals live and die the right way, and how great meat is treated and how it tastes. We start by exploring the traditions in processing meats for charcuterie by salting, aging, smoking, and marinating.

This master course is part of a larger project, that is funded by ’Fonden for Økologisk Landbrug’. The purpose of the project is to future-proof good craftsmanship by processing, and thereby increasing the value and sales of organic meats.

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Kom i gang

Startdato
30-10-2021
Slutdato
18-11-2021
Varighed
The course stretches over 7 days
Pris
Free of charge

The teacher of the course

Your teacher would be the renowned butcher Michael Museth from Folkets Madhus. Michael is an entrepreneur and has years of experience as a butcher and as a chef.

In 2013 he founded Folkets Madhus and in 2016 he created the international network of butchers, Butchers Manifesto – both works to preserve the old traditions of butchery and to transfer knowledge and inspire younger generations to educate themselves within the trade.

Michael Museth underviser på Hotel- og Restaurantskolen. Her er han ved at lave charcuteri.

Course content and dates

You will gain a professional understanding of organic meat production and -processing as well as a deep close to practice knowledge of the craft of charcuterie and sausage-making. We explore the traditions of butchery, focusing on salting, marinating, smoking, and aging – and how all of this goes hand in hand with a nose-to-tail approach, making use of the entire animal in the kitchen. We will have a natural focus on a sustainability mindset.

The master course is a 7-day duration, distributed over three months so that you can stay engaged in your workplace during the course. We shift from theoretical and practical activities through the course, and there will be a visit to a professional farmer. The course will primarily take place at Folkets Madhus at Amager, as well as at Copenhagen Hospitality College in Valby.

Module 1

Module 1will be centered around charcuterie and fermented sausages. Within this umbrella, cutting up charcuterie and sausage production, preparation, processes, and introduction to measuring and control of the products in the entire process.

  • September 29th
  • September 30th

Module 2

Module 2is on classical charcuterie, salamis, and smoking. The carving of meats for products. Processes, control, and aging.

  • October 27th
  • October 28th

Module 3

Module 3will be on the final part of the process of the products that have been made throughout the course, production of sausages, and producing tapas as the final part of the course.

  • November 16th
  • November 17th
  • November 18th

Price

The course is free of charge

Please note! This continuing education course is free of charge, but we will charge you a no-show fee of 500 kr. per day should you sign up and not participate in the program.

Marie Haahr Jensen

Questions regarding the course? Feel free to contact us.

Projekt- og kursuskonsulent

Marie Haahr Jensen

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Useful information

Food on the school

While taking a course at the school, you have several options for lunch.

  • The Restaurant. Employees, pupils, and course participants can eat a lunch menu made by our gastronomy pupils, and served by our waiter pupils.
  • Spisehuset. This is our canteen where you will find affordable green food.
  • Kaffebaren. This is the place to buy sandwiches, salads, fruit, and coffee.
  • Madboderne. When our pupils have made food, bread, ice cream, and cake - this is where you can taste it for yourself.
  • Bar' Kaf. If you have an urgent need for coffee, you will be served barista- quality coffee by our receptionist pupils.

Smoke-free school

We have smoke free time at the school for everyone. That includes all social events, and it also applies outside of the school. 

The restriction bans all tobacco products including cigarettes, e-cigarrettes, and chewing tobacco.

Uniforms

If you have lessons in the kitchen, you have to wear an approved uniform. 

You can bring your own or borrow one from the school. 

Read more about uniforms.