Augsburg Butcher School · Vocational Training
Certified Meat Sommelier
An intensive training program for people who want to professionally evaluate meat, distinguish between different types based on sensory characteristics, and communicate their knowledge effectively.
Course Profile
A comprehensive understanding of meat.
The Certified Meat Sommelier combines in-depth product knowledge with sensory analysis, consulting, market insight, and professional communication skills. The focus is on the ability not only to recognize quality but also to explain it clearly and translate that understanding into consulting, sales, and product development.
Ronny Paulusch serves as a key instructor in the areas of quality and sensory analysis, cuts and trimming, aging, marketing, and communication. The training program is conducted and overseen by the Augsburg Butcher School.
Focus Area 01
Product & Cutting
Classify meat according to technical standards and highlight the value of a cut.
- Animal Species, Breeds, and Systems of Origin
- Anatomy, Cuts, and International Cuts
- Basics of Processing and Preparation
- Product Information and Product Reviews
Focus Area 02
Quality & Sensory Evaluation
Use your trained senses to assess, compare, and explain quality.
- Sensory Perception and Tasting Methods
- Maturity, texture, juiciness, and aroma
- Quality Factors Along the Value Chain
- Documentation and Technical Evaluation
Focus Area 03
Transportation & Communication
Apply specialized knowledge in a manner tailored to the audience in consulting, sales, and presentations.
- Conveying Product Stories and Origins
- Customer Consultation and Persuasion
- Market Trends and International Meat Cultures
- Presentation, Enjoyment, and Responsible Communication
Process & Qualifications
The academic framework at a glance.
Dates & Implementation
Current plans of educational providers.
Dates and availability are subject to change. Please refer to the linked official course page for the most up-to-date information.
Teaching & Educational Providers
Ronny Paulusch serves as an instructor or adjunct professor for this course. The course is administered and registration is handled by the respective educational provider.
Open the official course pageCosts & Services
Clearly separated.
Reported in the course
- comprehensive course materials
- Tastings and Beverages Included in the Course
Additional Options
- Full board: 200 € plus VAT
- Single room: 300 € plus VAT
- Double room: 260 € plus VAT, subject to availability
Target Audience & Benefits
Designed for professional use.
For whom
- Master Butchers and Skilled Butchers
- Consulting and Sales Staff
- Product Managers and Entrepreneurs
- People with a professional interest in meat quality
What You'll Take Away Professionally
- Accurately Assessing Meat Quality
- Explain products and cuts in technical terms
- Describing Sensory Impressions Precisely
- Taking Consulting and Communication to a New Level
Official Course Information
Understanding meat. Communicating quality.
The Augsburg Butcher School provides all official information regarding registration, availability, and course details.