Augsburg Butcher School · Certified Training Program
Wild Game Sommelier
Expertise in game meat—from sourcing, cutting, and processing to sensory evaluation, refinement, and professional presentation.
Course Profile
Gain a technical understanding of wildlife and communicate it in a contemporary way.
The training program combines knowledge of the animal’s origin, hunting, and product characteristics with modern butchering, processing, game charcuterie, preparation, and sensory analysis. It lays the foundation for evaluating game meat based on quality and presenting it as a versatile food.
Ronny Paulusch teaches courses focusing on aging, hygiene, sensory analysis, the effects of spices and flavors, as well as preparation and presentation. The course is organized by the Augsburg Butcher School.
Focus Area 01
Origin, Cut & Craftsmanship
The quality of game begins with its origin, handling, and proper processing.
- Wildlife Species, Habitats, and Origin
- Care, Hygiene, and Quality Factors
- Anatomy, Butchering, and Modern Cuts
- Utilization and Craft Practices
Focus Area 02
Finishing & Sensory Analysis
Aging and processing shape the character, texture, and aroma.
- Maturation Processes and Quality Development
- Game Charcuterie and Curing
- Spices, Flavor, and Sensory Profiles
- Tasting, Comparison, and Evaluation
Focus Area 03
Preparation, Culture & Education
Game is contextualized in culinary, economic, and cultural terms.
- Preparation Suitable for the Product
- Presentation and Communication of Pleasure
- Wildlife Conservation and Responsible Use
- Transfers in Consulting, Sales, and the Restaurant Industry
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
- technical course materials
- Practical, Product, and Sensory Units
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
- Butchers and skilled tradespeople
- Hunters and Game Managers
- Food Service and Consulting
- Professionals in Sales and Education
What You'll Take Away Professionally
- Accurately Assessing the Quality of Game Meat
- Understanding Modern Cuts and Finishing Techniques
- Explaining Sensory Profiles in a Clear and Understandable Way
- Presenting and Marketing Game in a Contemporary Way
Official Course Information
Expertise in game meat requires knowledge of its origins, culinary skills, and sensory evaluation.
The Augsburg Butcher School provides detailed information regarding the program and registration.