This course is designed for: A beginner who wants to discover the meat industry

Prerequisites: None

What’s in the course: Academic lessons, Educational Handbook, all materials and ingredients used, AMI customized apron and headband, safety insurance, all the internship costs, Final Exam, and Certificate. The Final Exam will be held in Prato.

Course presentation

It’s a practical course that transforms any beginner in a new professional. The learning process, based on a gradient scale learning curve, makes it easier to gradually know the basics for chicken, pork, turkey, and beef cutting. At the same time, the butcher student learns how to use all the leftovers from processing – cheap cuts (2nd and 3rd cuts) – skilfully transforming them and obtaining brand new natural preparations without additives.

What’s the added value?

★ Only practical training, no theory or filler such as laws, bureaucracy, labelling, traceability, or HACCP (if the student lacks the certification, he is quickly instructed on how to obtain it by himself during the spare time).
★ This course has a specific purpose: to make you capable of working in the butchery industry, starting from the laboratory, an invaluable place to learn.
★ Small-scale training = effective training: only groups made up of a maximum of 6 students per teacher, so that he can personally knows every student and he can help every one of them individually, working through their different problems.
★ Techniques’ basics: no demonstrations, but actual preparations performed by the student, following the illustrated written technique
★ A non-stop formation:thanks to the complete educational path included in the handbook, the student brings home all the practical knowledge, and he will be able to review it easily at any moment in the future.

How do you learn

The course programme includes a review of all the cuts, dishes, and techniques performed at the end of each day.
The learning curve follows a constant increasing difficulty logic, to bring the student from the easiest task to more complicated ones, while being sure he completely understood every step of the programme.

But the real outstanding feature is the exclusive assistance one receives from the Handbook…

Course Handbook by
Accademia Macelleria Italiana

This handbook includes the major subjects specified in the programme, with particular care for the Deboning section. This section is treated with the Slide by Side method, an innovative learning technique that allows a quick and effective learning through progressive exact photo sequences and it will be a valuable future reference for the student. Working in this way, the student familiarise himself with deboning on a gradient scale, starting from poultry and ending with pork and beef, going through the major meat types (rabbit, free-range chicken, battery chicken, turkey, and lamb) so that he achieves a complete formation.
The student can drill every single anatomical cut, which is visualized in detail through photo sequences.
The other fundamental subject is the BASICS for Ready-To-Cook Butchery.

What are these basics?
They are not RECIPES! But the technology you have to know to create recipes.
In particular, this technology consists in principles, rules, and stable data by which the student can create the 5 Major Ready-To-Cook Types, that is: Breading, Marinade, Roasts, Minced Meat, Skewer.

Course Insights


Part a: approaching butchery and professional butcher tools
Part b: meat preservation and maturing. Basic processing with chicken quarters in high rotation preparations


Part a: how to cut and prepare arista, a traditional preparation in Italian butchery, including six new profitable ways to prepare and marinade it
Part b: chicken sectioning techniques to increase the yield beyond 30%.


Part a: white and red meat, knowing the difference, anatomic tissues.
Part b: roasts, how to create preparations for Christmas and the holiday season.


Part a: how to prepare hindquarter cuts for the selling – section 1
Parte b: less waste and more profit with ready-to-cook preparations from hindquarter leftovers


Part a: how to prepare hindquarter cuts for the selling – section 2
Part b: natural breading, seasoned gratin, and getting to know batters and how to pair them.


Part a: deboning the hindquarter in all its anatomic cuts section 1
Part b: technology, recipes, and base principles to create meat-, salumi-, and vegetable-based fillings.


Part a: deboning the hindquarter in all its anatomic cuts section 2
Part b: how to create finger food with leftovers from the hindquarter.


Part a: Italian style deboned steaks and fiorentina.
Part b: free-range chicken, Guinea fowl, rabbit, turkey


Part a: traditional stuffed preparations: chicken, Guinea fowl, rabbit, rosticciana.
Part b: how to use cooking film for new kind of stuffed preparations


Part a: forequarter and how to efficiently use all its parts
Part b: sous-vide marinades, principles and recipes


Part a: gourmet butcher, pâtés and sauces as an additional service in traditional butchery
Part b: cutting with the electric slicer, how to clean and prepare the anatomic pieces.


Part a: relational marketing advices and profits economic analysis
Part b: complete modules review, internship starting procedure

At the end of the course you will receive the
Professional Gourmet Butcher Certificate

◯ The cost for the Professional Gourmet Butcher course is € 1,817 (tax included)

★ Includes: Academical lessons, Accademia Macelleria Italiana customized apron and headband, all materials used, tastings, Handbook, Final Exam, Certificate, internship, and safety insurance.

★ No extra costs (students must pay their own board and lodging).

★ Payment: € 350 deposit at enrolment, € 1,467 at the start of the course.

Pay the deposit with PayPal, it’s easy, safe and fast!

It accepts major credit card networks (MasterCard – Maestro – Visa – Visa Electron – Amex – Aura – Discover)

The course is structured in 12 modules during 6 consecutive days, or during weekdays, depending on the location.

Professional Gourmet Butcher Course

In Prato you will attend the course intensively from Monday to Saturday in 6 training days.


Start: 4 November 2019 – End: 9 November 2019
Start: 18 November 2019 – End: 23 November 2019

Start: 02 December 2019 – End: 07 December 2019

Start: 13 January 2020 – End: 18 January 2020
Start: 27 January 2020 – End: 01 February 2020

Start: 10 February 2020 – End: 15 February 2020
Start: 24 February 2020 – End: 29 February 2020

Start: 09 March 2020 – End: 14 March 2020
Start: 23 March 2020 – End: 28 March 2020

Start: 30 March 2020 – End: 04 April 2020
Start: 20 April 2020 – End: 24 April 2020 < Due to holidays the course will be held in 5 days
Start: 04 May 2020 – End: 09 May 2020

Schedule: Monday, Wednesday, Thursday, and Friday 8:30 AM – 4:30 PM / Tuesday and Saturday 8:00 AM – 1:30 PM
Includes a break for food tasting in Accademia
Discounted lunch for AMI students at Macelleria Conti, 5 €

Week end Course

1 Dicember 2019
8 Dicember 2019
15 Dicember 2019
12 January 2020
19 January 2020
26 January 2020

Schedule: from 9 AM to 4:30 PM
Discounted lunch for AMI students at Macelleria Conti for € 5

Professional Gourmet Butcher Course


6 – 7 – 8 November 2019
13 – 14 – 15 November 2019 / COURSE END
Schedule 8:30 AM – 3:30 PM

20 – 21 – 22 November 2019
27 – 28 – 29 November 2019 / COURSE END
Schedule 8:30 AM – 3:30 PM

15 – 16 – 17 January 2020
22 – 23 – 24 January 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

29 – 30 – 31 January 2020
5 – 6 – 07 February 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

4 – 5 – 06 March 2020
11 – 12 – 13 March 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

18 – 19 – 20 March 2020
25 – 26 – 27 March 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

6 – 7 – 08 May 2020
13 – 14 – 15 May 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

20 – 21 – 22 May 2020
27 – 28 – 29 May 2020 / COURSE END
Schedule 8:30 AM – 3:30 PM

Includes a break for food tasting in Accademia.

Professional Gourmet Butcher Course


Intensive course

From Monday 27 January 2020 to Saturday 1 February 2020
Schedule: 8:30 AM – 3:30 PM

Single days course

13 January 2020
20 January 2020
27 January 2020

3 February 2020
10 February 2020
17 February 2020

Schedule: Monday 8:30 AM – 4:30 PM
Includes a break for products tastings in Accademia ———

A course designed as per ISO 29990 standards

★ The course takes place through a day-to-day programme. The programme was specifically designed to be studied on a progressive learning base. The student starts from the easiest tasks, and he gets to do more and more complex things, day after day.
★ The student sign every step of the programme, but only after he can actually execute the technique, or the deboning, or the action, as stated in the programme. Working like this, the student is made self-confident in his certainty as he can check his skill in real time, without any gap in learning.
★ The student will have to integrate the learning path with individual study of the Handbook, so that the classroom study time will be used for successfully advance in the course.
★ The purpose of the course is to create competent professionals. The final exam unquestionably determines the result of the course. With a 6/10 mark the exam is passed. If the mark is below this, the student must repeat a part of the course in one of the usual locations, depending on available dates. This repetition is not charged to the student.

The course for Hazard analysis and critical control points – HACCP – is mandatory and the students must have the certification during the course. A student without HACCP certification can obtain it during the course, without additional costs.

Professional ACADEMICAL AWARD for the
worthiest students

Accademia Macelleria Italiana, following its purpose to promote and stimulate entrepreneurship in the Italian butchery, to encourage its students in becoming entrepreneurs, established the ACADEMICAL AWARD.

The award is granted to every graduate student that reached a 10/10 mark in the final exam. This special award is a way to inspire graduates toward excellence and toward a high profile professional career.

There is a lot of fundamental technology in the whole course and it’s all included in the Handbook and in the Professional Gourmet Butcher Course.

These technologies form the BASICS and includes, for example:
How to do dry and wet marinades.
★ The differences between fresh flavourings, spices, and fresh herbs, and how to use them.
★ How to pair vegetables and meat in your preparations.
★ The 8 main mixture to use in minced meat preparations for every season.
★ Christmas Roasts Section, how to set your shop and counter during the holiday season.