BUTCHERY COURSES

This courses are designed for foreign student and are delivered with the same level of professionalism as courses for Italians.

We created specific models to include multiple courses, so that we can guarantee a concentrated and effective training to foreign students, but they are the same courses attended by Italian students.

macellaio

Advanced Butcher Course

For Beginners

Accademia Macelleria Italiana

Competent Butcher Course

For Beginners

Evolution Butcher Course

For Professionals

Gourmet Butcher Course

For Amateurs and Chef

Our Students

Advanced Butcher Course for Beginners

Duration: 60 days

Price: 11,000 Euro

Includes: this course includes 2 main courses by Accademia Macelleria Italiana: Traditional Butcher+ Knife Specialist

Course goal:

  • To make the students able to perform cutting, sectioning, and deboning of the most common animals used in Italian Butchery: Poultry, Pork, Beef
  • To teach the students the basic principles needed to create various ready-to-cook dishes such as stuffed meat, breaded meat, and traditional Italian and European recipes

The course includes various educational modules, according to Handbooks and Educational protocols:

  • Meat cutting and deboning course MANUALE MACELLAIO TRADIZIONALE (TRADITIONAL BUTCHER HANDBOOK)
  • Pre-made and ready-to-cook dishes course MANUALE PRIMA COLTELLA (KNIFE SPECIALIST HANDBOOK)

Total course duration 18 days

Overview of the lessons and internship calendar:

  • 60 days stay
  • 21 training days in Accademia
  • 28 internship days in Butcher Shops or Supermarkets in Milan or in Rome, depending on the location.

Extended lessons overview:

  • Monday, Tuesday, and Wednesday Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Prima Coltella (Knife Specialist) course; ready-to-cook preparations such as roasts, breaded meat, stuffed meat, skewers, etc.
  • Sunday, day off
  • Monday, Tuesday, and Wednesday Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Prima Coltella (Knife Specialist) course; ready-to-cook preparations such as roasts, breaded meat, stuffed meat, skewers, etc.
  • Sunday, day off
  • Monday, Tuesday, and Wednesday
    Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday internship start
  • Sunday, day off
  • Internship
  • Last 3 days complete course review for both Macellaio Tradizionale [Traditional Butcher] (cutting, deboning, and sectioning beef, pork, poultry, rabbits) and Prima coltella [Knife Specialist]; final exam
  • Sunday, day off

INCLUDED IN THE COURSE:

  • Accommodation in a 3-stars hotel or mini-flats in a Guest-House.
  • Macellaio Tradizionale (Traditional Butcher) Course, Macellaio Prima Coltella (Knife Specialist Butcher)
  • Course, with a Professional Butcher teacher.
  • Shuttle available from/to the airport or the train station upon arrival/departure.
  • Shuttle available from/to lodging facilities for the duration of the lessons held in the laboratory.
  • A professional clothing set consisting in 2 aprons and 2 headbands for every student.
  • 2 textbooks including the whole programme and every recipe made during butchery lessons.
  • Certificate of participation.

Click here for more info

Competent Butcher Course for Beginners

Duration: 85 days

Price: 15.700 Euro

Includes: this course includes 2 main courses by Accademia Macelleria Italiana: Traditional Butcher+ Knife Specialist+ New Chef Butcher, while the course for professional

 

Course goal:

  • To make the students able to perform cutting, sectioning, and deboning of the most common animals used in Italian Butchery: Poultry, Pork, Beef
  • To teach the students the basic principles needed to create various ready-to-cook dishes such as stuffed meat, breaded meat, traditional Italian and European recipes, and cooked dishes suitable for catering and restaurants.

The course includes various educational modules, according to Handbooks and Educational protocols:

  • Meat cutting and deboning course MANUALE MACELLAIO TRADIZIONALE (TRADITIONAL BUTCHER HANDBOOK)
  • Pre-made and ready-to-cook dishes course MANUALE PRIMA COLTELLA (KNIFE SPECIALIST HANDBOOK)

The course includes various educational modules, according to Handbooks and Educational protocols:

  • Meat cutting and deboning course MANUALE MACELLAIO TRADIZIONALE (TRADITIONAL BUTCHER HANDBOOK)
  • Pre-made and ready-to-cook dishes course MANUALE PRIMA COLTELLA (KNIFE SPECIALIST HANDBOOK)
  • Meat cooking techniques course MANUALE MACELLAIO CUOCO (CHEF BUTCHER HANDBOOK)

Total course duration 30 days+10 days for final review.

Overview of the lessons and internship calendar:

  • 77 days stay
  • 30 training days in Accademia
  • 30 internship days in Butcher Shops or Supermarkets in Milan or in Rome, depending on the location.
  • 6 days final modules review.

Extended lessons overview:

  • Monday, Tuesday, and Wednesday Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Prima Coltella (Knife Specialist) course; ready-to-cook preparations such as roasts, breaded meat, stuffed meat, skewers, etc.
  • Sunday, day off
  • Monday, Tuesday, and Wednesday Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Prima Coltella (Knife Specialist) course; ready-to-cook preparations such as roasts, breaded meat, stuffed meat, skewers, etc.
  • Sunday, day off
  • Monday, Tuesday, and Wednesday
    Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Macellaio Cuoco (Chef Butcher) course; traditional Italian cooking and grilling: Porchetta, Gravies, Sauces for fried dishes, Italian Street Food, Offal)
  • Sunday, day off
  • Monday, Tuesday, and Wednesday Macellaio Tradizionale (Traditional Butcher) course; cutting, deboning, and sectioning beef, pork, poultry, rabbits
  • Thursday, Friday, and Saturday Macellaio Cuoco (Chef Butcher) course; traditional Italian cooking and grilling: Porchetta, Gravies, Sauces for fried dishes, Italian Street Food, Offal)
  • Sunday, day off
  • Internship period in a Butcher Shop or Supermarket
  • Day off
  • Monday and Tuesday, deboning/cutting review
  • Wednesday and Thursday, ready-to-cook review
  • Friday and Saturday, cooking review. Graduation
  • Sunday, day off

Internship in supermarkets and butcher shops. After the course is possible to send the students for an internship in Eurospin franchise supermarkets in Rome and Milan, or other supermarkets, butcher shops, or butchery-restaurants near the course location. This internship could end in a job proposal for the most competent and willing students.

INCLUDED IN THE COURSE:

  • Accommodation in a 3-stars hotel or mini-flats in a Guest-House.
  • Macellaio Tradizionale (Traditional Butcher) Course, Macellaio Prima Coltella (Knife Specialist Butcher) Course, and Macellaio Cuoco (Chef Butcher) Course with a Professional Butcher teacher.
  • Shuttle available from/to the airport or the train station upon arrival/departure.
  • Shuttle available from/to lodging facilities for the duration of the lessons held in the laboratory.
  • A professional clothing set consisting in 3 aprons and 3 headbands for every student.
  • 3 textbooks including the whole programme and every recipe made during butchery lessons.
  • Certificate of participation.

Click here for more info

Evolution Butcher Course for Professional Butchers or Chefs

Duration: 14 days

Price: 5,770 €

Includes: this course includes 2 main courses for professionals by Accademia Macelleria Italiana: Knife Specialist + New Chef Butcher

Course goal:

  • Orienting the professional into Italian meat-based delicatessen preparations.
  • To teach the students the basic principles needed to create various traditional Italian Butchery and Delicatessen dishes, such as stuffed meat, breaded meat, skewers, traditional Italian and European ready-to-cook and cooked dishes, suitable for catering and restaurants.

The course includes various educational modules, according to Handbooks and Educational protocols:

  • Pre-made and ready-to-cook dishes course from the handbook: “MANUALE PRIMA COLTELLA” (KNIFE SPECIALIST BUTCHER)
  • Meat cooking techniques course from the handbook: “MANUALE MACELLAIO CUOCO” (NEW CHEF BUTCHER)

Total course duration 12 days

Extended lessons overview:

  • Prima Coltella (Knife Specialist) course; ready-to-cook preparations such as roasts, breaded meat, stuffed meat, skewers, etc.
  • Sunday, day off for local tours/rest
  • Macellaio Cuoco (Chef Butcher) course; traditional Italian cooking and grilling: Porchetta, Gravies, Sauces for fried dishes, Italian Street Food, Offal)
  • Sunday, day off for local tours/rest

INCLUDED IN THE COURSE:

  • Accommodation in a 3-stars hotel or mini-flats in a Guest-House.
  • Macellaio Cuoco (Chef Butcher) and Macellaio Gastronomico (Gourmet Butcher) Course with a Professional Butcher teacher.
  • Shuttle available from/to the airport or the train station upon arrival/departure.
  • Shuttle available from/to lodging facilities for the duration of the lessons held in the laboratory.
  • A professional clothing set consisting in 2 aprons and 2 headbands for every student.
  • 2 textbooks including the whole programme and every recipe made during butchery lessons.
  • Certificate of participation.

Click here for more info

Gourmet Butcher Course for Amateurs

Duration: 12 days

Price: 5,370 €

This course includes 1 main course by Accademia Macelleria Italiana: Professional Gourmet Butcher

Course goal:

  • Orienting the amateur into Italian meat-based delicatessen preparations.
  • To teach the students the basic principles needed to create various traditional Italian Butchery and Delicatessen dishes, such as stuffed meat, breaded meat, skewers, traditional Italian and European ready-to-cook and cooked dishes, suitable for catering and restaurants.
  • To make the students experience deboning and assisted cutting techniques for every meat type: poultry, pork, turkey, beef.

Educational references:

Manuale Macellaio Gastronomico (Gourmet Butcher Handbook)

Total course duration 6 days+3 days for educational tours.

Extended lessons overview:

  • Ready-to-cook preparations such as roasts, breaded meat, minced meat, skewers, etc.; pork, chicken, rabbit (and a little beef) deboning.

INCLUDED IN THE COURSE:

  • Accommodation in a 3-stars hotel or mini-flats in a Guest-House, breakfast included.
  • Macellaio Gastronomico (Gourmet Butcher) Course with a Professional Butcher teacher.
  • Transfer from / to the airport of Florence.
  • Shuttle bus from / to the hotel or guest-house.
  • Daily meals at school or outside restaurants.
  • 3 trips to food-related famous locations in Tuscany: the renowned Macelleria Cecchini in Chianti, a trip to a breeding farm for native and ethnic bovine and swine breeds in
  • Maremma, a journey to a characteristic Tuscan pig farm (Macchiaiola or Cinta Senese breed, according to local weather)
  • A professional butcher set consisting of a butcher apron and a butcher headband for all the students.
  • A text book including the program and the recipes prepared during the butchery classes.
  • Certificate of participation.

Click here for more info

More details about the courses

Transportation:

  • Transportation from / to Roma Fiumicino and Milano Malpensa airports are included at the beginning and at the end of the course. Students must arrive at the airport closest to their course location.
  • Shuttle service in Milan is guaranteed for the first 4 weeks. This service transports students from flats/hotel/guest house to the course location.
  • At the end of this period, students must use public transportation. The course location in Rome can be easily reached in 10 minutes from the assigned flats.

Tour Schedules:  The scheduled trips for the amateurs’ course are subjected to variation due to farms availability and weather conditions.

Food:

  • During the course, there will be a one-hour lunch break. The meal for the lunch break is not included in course price, for the course duration students can buy a meal in the Accademia for 10€ per person, both for lunch and dinner.
  • During the internship period, students must provide to their own meal, but usually there will be food available to buy in the assigned facilities.
  • For the amateurs’ course (Macellaio Gastronomico – Gourmet Butcher) the lunch is included for the duration of the laboratory course (6 days) and during tours.

Accommodation: Students will be accommodated in apartments close to an AMI course location or there will be a shuttle service available for the duration of the course.

Students duties: Every student will receive PPE (Personal protective equipment) as per Italian law, such as cut-resistant gloves and steel vest. It’s mandatory to correctly wear this equipment during every deboning and cutting operation, performed both by hand and by cutting/bone-sawing machines.

Apartments: The apartments are near the course location. During course days, there will be a person in charge of the shuttle service to help the students with transportation. After the end of the course, for the internship period, students will have to reach the designated location (also within a few km from the apartments) using public transportation for the 6.5 internship hours per day.

Insurance: Students will be individually insured through the private Accademia Macelleria Italiana’s safety insurance policy; this insurance will cover the whole course and internship period. The students must subscribe a personal healthcare insurance to enter Italy.

HACCP: Students will be enrolled for an on-line HACCP course after the payment of the course. They must attend this English on-line course before the arrival in Accademia for the course.

Students Number: There is a minimum of 8 students per class. Not reaching this number will delay the start of the course.

Locations: At the moment, the locations able to deliver all 3 courses are in Rome and Milan. The location in Prato can deliver only professionals’ and amateurs’ courses, but not the beginners’ one.

In 2020 there will be a new running location in Northern Italy.

Commission: Courses’ prices include the 22% commission.

Marketing costs: AMI will contribute to marketing costs with sponsored campaigns on Facebook and Instagram following directions from Mr. Paweendeep for a monthly budget of 500 € for the first 2 months, as a trial period.

If you would like to get more info about the courses contact us using the form below.

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