Augsburg Butcher School · Including Cortador® Certification
Sausage & Ham Sommelier
Product knowledge, technology, sensor technology, and communication about taste for the professional world of sausage and ham.
Course Profile
Charcuterie: A Blend of Craftsmanship, Science, and Pleasure.
The course explores the world of sausages and hams, covering raw materials, production processes, microbiology, aging, sensory analysis, legal aspects, presentation, and food pairing. It examines traditional products as well as modern processing techniques and international food culture.
Ronny Paulusch teaches traditional ham-making expertise, quality standards, production parameters, and product communication. The training program is conducted by the Augsburg Butcher School and includes the Cortador® certification.
Focus Area 01
Product Categories & Crafts
The raw materials, recipe, and manufacturing process determine the character.
- Assortment of Sausages and Ham
- Ingredients, Spices, and Methods
- Traditional and international products
- Cortador®: Cutting and Presentation
Focus Area 02
Sensors & Science
Technological concepts are brought to life through sensory experiences.
- Microbiology and Hygiene
- Aging, Fermentation, and Drying
- Sensory Analysis and Product Profiles
- Quality, Defect Patterns, and Evaluation
Focus Area 03
Transfer, Enjoyment & Law
Expert knowledge can be applied to consulting, presentations, and sales.
- Food Law and Labeling
- Pairings and Food Pairings
- Presentation and Storytelling
- Consulting, Cost Estimation, and Marketing
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
- Cortador® Certification Included in the Course Curriculum
Additional Options
- Optional ham leg: 150 € plus sales tax
- 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
- Production and Quality Assurance
- Consulting, Sales, and Presentation
- Gastronomy and the Art of Savoring Food
What You'll Take Away Professionally
- Classify manufacturing processes by technical category
- Sensory Evaluation of Sausage and Ham
- Cut and Present Products Professionally
- Effectively Communicating Pleasure and Quality
Official Course Information
Understanding charcuterie and communicating it effectively.
For detailed information on registration and the course schedule, please contact the Augsburg Butcher School.