Postgraduate Certificate in Cured Meats

Tuesday, 23 September 2025 19:07:07

International applicants and their qualifications are accepted

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Overview

Overview

Postgraduate Certificate in Cured Meats: Master the art of artisan meat curing. This program focuses on traditional and innovative techniques in sausage making, bacon production, and charcuterie.


Learn about meat science, food safety, and quality control. Develop expertise in ingredient selection, processing, and preservation. The Postgraduate Certificate in Cured Meats is ideal for aspiring charcutiers, butchers, and food scientists.


Gain valuable practical skills and theoretical knowledge. Advance your career in the exciting world of cured meats. Enroll in the Postgraduate Certificate in Cured Meats today and elevate your culinary expertise!

Postgraduate Certificate in Cured Meats: Master the art and science of crafting exceptional cured meats. This intensive program provides hands-on training in charcuterie, sausage making, and meat curing techniques, covering everything from ingredient selection to quality control. Gain expert knowledge in meat science, food safety, and business management. Expand your career prospects in artisan food production, restaurants, or start your own successful butchery business. Our unique curriculum includes guest lectures from industry leaders and a final project showcasing your expertise in cured meats production.

Entry requirements

The program operates on an open enrollment basis, and there are no specific entry requirements. Individuals with a genuine interest in the subject matter are welcome to participate.

International applicants and their qualifications are accepted.

Step into a transformative journey at LSIB, where you'll become part of a vibrant community of students from over 157 nationalities.

At LSIB, we are a global family. When you join us, your qualifications are recognized and accepted, making you a valued member of our diverse, internationally connected community.

Course Content

• Advanced Cured Meat Processing Techniques
• Microbiology and Safety in Cured Meat Production
• Sausage Making: Formulation and Production
• The Science of Curing: Salt, Nitrates, and Nitrites
• Quality Control and Assurance in Cured Meats
• Legislation and Food Safety Regulations for Cured Meats
• Sensory Evaluation and Consumer Preferences
• Innovation and New Product Development in Cured Meats
• Business Management and Marketing for Cured Meat Businesses

Assessment

The evaluation process is conducted through the submission of assignments, and there are no written examinations involved.

Fee and Payment Plans

30 to 40% Cheaper than most Universities and Colleges

Duration & course fee

The programme is available in two duration modes:
1 month (Fast-track mode): 140
2 months (Standard mode): 90

40% Cheaper

Our course fee is up to 40% cheaper than most universities and colleges.

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Awarding body

 The programme is awarded by London School of International Business. This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.

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  • Start this course anytime from anywhere.
  • 1. Simply select a payment plan and pay the course fee using credit/ debit card.
  • 2. Course starts
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Got questions? Get in touch

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+44 75 2064 7455

admissions@lsib.co.uk

+44 (0) 20 3608 0144



Career path

Postgraduate Certificate in Cured Meats: Career Outlook (UK)

Career Role Description
Cured Meats Production Manager Oversee all aspects of cured meat production, ensuring quality and efficiency. Strong leadership and quality control skills are essential.
Quality Control Specialist (Cured Meats) Maintain high standards in cured meat production, conducting thorough inspections and analysis to guarantee product safety and quality. Expertise in food safety regulations is crucial.
Cured Meats Technologist Develop new cured meat products and improve existing ones through research and innovation. Requires strong understanding of food science and meat processing techniques.
Meat Processing Supervisor (cured meats focus) Supervise and train meat processing staff, ensuring adherence to safety and quality standards in the production of cured meats.

Key facts about Postgraduate Certificate in Cured Meats

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A Postgraduate Certificate in Cured Meats provides specialized training in the art and science of meat curing, encompassing various aspects from traditional techniques to modern food science applications. This intensive program equips graduates with the knowledge and skills necessary to excel in this demanding yet rewarding industry.


Learning outcomes typically include a deep understanding of meat microbiology, processing technologies, quality control measures, and the sensory evaluation of cured meats. Students gain practical experience through hands-on workshops and projects, mastering techniques like salting, smoking, and drying, crucial for producing high-quality cured meats like prosciutto, salami, and bacon. The curriculum often includes relevant food safety regulations and business management aspects, valuable for entrepreneurial pursuits.


The duration of a Postgraduate Certificate in Cured Meats program varies, usually ranging from a few months to a year, depending on the institution and intensity of the coursework. Some programs offer flexible learning options to accommodate working professionals.


The program's industry relevance is undeniable. Graduates are well-prepared for careers in meat processing plants, artisan food production businesses, quality control laboratories, and research facilities. The specialized knowledge in charcuterie, meat preservation, and product development is highly sought after in the food industry, creating promising career prospects for those seeking a niche specialization within the broader food science field. This Postgraduate Certificate can also serve as a strong foundation for further academic pursuits, such as a Master's degree in food science or meat technology.


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Why this course?

A Postgraduate Certificate in Cured Meats is increasingly significant in today's UK market. The UK charcuterie sector, driven by consumer demand for artisan and high-quality products, is experiencing substantial growth. According to the British Meat Processors Association (BMPA), the value of the cured meats market increased by 15% in 2022. This growth presents considerable opportunities for skilled professionals. A postgraduate qualification provides the advanced knowledge and practical skills required to excel in this competitive field, covering aspects from meat science and processing techniques to food safety and business management. This specialization differentiates graduates from entry-level candidates, enhancing their employability within artisan producers, large-scale manufacturers, and food regulatory bodies.

Year Market Value Growth (%)
2021 10
2022 15
2023 (projected) 12

Who should enrol in Postgraduate Certificate in Cured Meats?

Ideal Audience for a Postgraduate Certificate in Cured Meats
A Postgraduate Certificate in Cured Meats is perfect for ambitious professionals seeking to advance their expertise in the artisan food sector. With over 10,000 food manufacturing businesses in the UK (statistic source needed), this program caters to existing butchers, charcuterie makers, food scientists, and entrepreneurs passionate about meat processing and preservation techniques. Aspiring food business owners will benefit from the comprehensive curriculum covering sausage making, bacon curing, and other advanced meat processing techniques. The program's focus on food safety and quality assurance also ensures graduates meet the rigorous standards of the UK food industry. Graduates may find employment in established firms or launch their own successful artisanal food businesses, capitalizing on the growing demand for high-quality, locally-sourced cured meats.