Augsburg Butcher School · Certified Master Class
Certified Grill Master Masterclass
An in-depth training program covering professional grilling, product knowledge, process control, and compelling presentation skills.
Course Profile
Mastering fire means understanding processes.
The masterclass combines knowledge of equipment and grilling with an understanding of products, special cuts, cooking strategies, smoking, food pairing, presentation, and professional techniques. What matters most is not the individual effect, but the well-reasoned control of the process from raw ingredient to final result.
Ronny Paulusch teaches meat expertise, sensory evaluation, and the dynamic cooking principles of DKA Coreflex® in a practical context. The event is organized by the Augsburg Butcher School.
Focus Area 01
Product & Preparation
The right cooking strategy starts with the product, the cut, and the objective.
- Meat Science and Special Cuts
- Product Selection and Preparation
- Food Science and Food Pairing
- Vegetarian practices as part of a comprehensive offering
Focus Area 02
Fire, Smoke, and the Cooking Process
Energy input, time, and temperature are carefully controlled.
- Equipment and Grilling Basics
- Direct and Indirect Methods
- Low & Slow
- Hot and Cold Smoking
- DKA Coreflex® and Dynamic Cooking Strategies
Focus Area 03
Appraisal & Professional Transfer
Results are evaluated through sensory analysis and translated for practical application.
- Sensory Quality Assessment
- Competition Standards
- Presentation and Serving
- Dining, Catering, and Event Formats
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
- Clinical and Product 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
- Professional Barbecue Users
- Butchers and culinary professionals
- Catering and Event Managers
- Trainers and consulting professionals
What You'll Take Away Professionally
- Systematically Control Cooking Processes
- Classify Meat and Special Cuts Accurately
- Evaluate Results Based on Sensory Characteristics
- Showcasing Professional Barbecue Expertise
Official Course Information
From the Fire to a Well-Thought-Out Cooking Strategy.
The Augsburg Butchery School provides official information regarding registration, availability, and course offerings.