There's a very helpful group on Facebook if you are an FB'er - Sausage Debauchery (!) And they also have a very informative website:
http://www.eatthepig.com/We have made both salami and chorizo - a good book is the Ruhlmann one on charcuterie. Weschenfelder sell casings, salts and spices and has basic instructions.
We made a curing cabinet out of an old fridge and have used it for a year. As we have enjoyed the experience we are now upgrading to a tall glass fronted fridge which OH will mod with temperature and humidity controllers.
I didn't do a course as such - just followed instructions and asked questions - quite a few on here and also on Sausage Debauchery's page. Go for it