Butchery and Charcuterie Management

Credential:: certificate
Program length:: 1 year
Campus:: Main
International applicants:: Accepted PGWP eligible
Faculty:: School of Hospitality and Tourism

Credit credentials

A credit credential includes courses with post-secondary credit applied.

These credits will be used towards your specific program and may be accepted towards a credential at SAIT or a different post-secondary institution.

The credit credentials include a bachelor's degree, applied degree, diploma, certificate and post-diploma certificate.

Bachelor Degree

SAIT has bachelor's degree programs in business, construction, and hospitality and tourism management.

Bachelor's degrees are generally four-year programs, but you have up to 10 academic years to complete your courses.

Applied Degree

SAIT's full-time applied degree programs involve one year of study through classes and lab work followed by one year of directed studies in a workplace setting. This builds on the completion of a recognized two-year diploma, which you must have to be admitted to an applied degree program.

You then have seven academic years to finish your applied degree, starting from the day you begin the first course in that program.

Diploma

At SAIT, over 40 full-time diploma programs cover a broad range of areas, from aircraft maintenance to travel and tourism.

Most diploma programs are completed in two years, though you can take up to seven academic years to complete the requirements.

Certificate

SAIT has several certificate programs in the sciences, health and trades.

These programs provide the essential skills to start a career but are shorter in length than SAIT's diploma programs - usually a year or less. However, you have up to five years to complete your program.

Post-Diploma Certificate

These programs build on skills developed through a diploma or degree program and combine classroom instruction with a workplace practicum.

They are often completed in a year or less.

Journeyperson

A certified journeyperson is recognized as a qualified and skilled person in a trade and is entitled to the wages and benefits associated with that trade. You must complete all apprenticeship periods and pass the exams to earn a journeyperson designation.

Non-credit credentials

A non-credit credential comprises courses and programs designed for professional or personal development.

Because these do not have post-secondary credits attached, they cannot be used towards any of the credentials above. We also cannot guarantee an external institute will accept these courses or credentials for transfer credit.

SAIT's non-credit certificates of achievement and completion are offered through Continuing Education and Professional Studies.

Certificate of Achievement

Certificates of achievement recognize the completion of a program that includes a formal evaluation of performance and a minimum of 144 (required and elective) course hours.

Certificates of achievement typically develop broader, complex skill sets. As of July 1, 2022, you have up to three years to complete the certificate. If you began these programs before July 1, 2022, you still have five calendar years to complete the program from when you began the first course.

Certificate of Completion

Certificates of completion recognize the completion of a program that includes a formal evaluation of performance and a minimum of 30 to a maximum of 143 course hours.

These certificates are shorter in duration than certificates of achievement and offer a focused education program. As of July 1, 2022, you have up to three years to complete the certificate. If you began before July 1, 2022, you will have five calendar years to complete the program from when you began the first course.

Professional Certificate

Program certificates recognize completion of a program that includes the formal evaluation of performance, and that is a minimum of one year in length.

These certificates have program-specific admission requirements.

Micro-credential

A micro-credential recognizes the completion of a non-credit course that includes a formal performance evaluation and verifies you have demonstrated specific competencies.

Micro-credentials focus on the mastery of specific skills. You receive a digital, shareable badge upon completing a SAIT micro-credential (SAITMicro).

Overview

Learn specialized skills in meat cutting and charcuterie, customer service and business management for a career as a butcher or meat inspector.

A one-of-a-kind educational experience in Canada, the Butchery and Charcuterie Management certificate will provide you with comprehensive theoretical and practical knowledge in meat science, processing and management — all required to enter this rapidly growing trade.

At SAIT, we continue to set the standard for excellence in culinary education. The Butchery and Charcuterie Management program is another example of training based on what employers are looking for and preparing our students for success in the global hospitality industry.

During this one-year certificate program, you will work in state-of-the-art facilities as you gain practical skills in value-added butchery, carcass identification and breaking, sanitation and much more.

Specific to charcuterie, you will learn extensive curing and product creation methods for salamis, sausages, prosciutto, cured and smoked products, and a host of other proteins. We focus on sustainability and help you understand where the product came from, how to process it and how to get the most value from it.

By preparing proteins for our dynamic Market Place at SAIT and the new student-run butcher shop, you will also learn how to properly cut and present proteins and gain skills in customer service and business management.

This program is very hands-on, with students spending approximately 25 hours per week in our labs.
The retail meat industry is a fast-paced, dynamic environment focusing on customer service and food quality.
You must be in good physical condition for this physically demanding trade.
You must groom and dress according to industry expectations during practical training.
The material is presented at a relatively rapid rate. You must be present and take responsibility for your learning experience for the greatest success.
You must be able to read, write and comprehend the English language at a level exceeding basic conversational English.

The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available.

There may also be opportunities to further your education by transferring to another institution once you graduate.

Learn more about program and institution transfer options.

After successfully completing this program, graduates will receive a SAIT certificate in Butchery and Charcuterie Management.

Download program info

Careers and opportunities

Our graduates may work in the following occupations. Some careers require additional experience and education.

Career counselling and support

Unsure which career path is for you? SAIT offers career planning services to help you decide your future.

You can also get started by taking our online career finder quiz, which can help you narrow down your search based on your current skills and interests.

Finally, you can also head to Alberta alis for various tools and resources, including additional quizzes and labour market information to help you narrow down a career path.

Services and workshops

Courses

The Butchery and Charcuterie Management certificate requires 30 credits (nine courses) to complete.

The program spans one year, with two semesters.

View classes by semester

Suggested schedule of study

Semester 1

Course code	Course name	Credit
FSAN-207	Food Handling and Safety	1.5
MEAT-206	Meat Science I	3.0
MEAT-208	Meat Management I	3.0
MEAT-210	Charcuterie and Cooking Trends	1.5
MEAT-212	Practical Shop I	6.0
Semester 1 total		15.0

Semester 2

Course code	Course name	Credit
MEAT-220	Charcuterie and Value Added Products	3.0
MEAT-222	Practical Shop II	6.0
MEAT-226	Meat Management II	3.0
MEAT-228	Meat Science II	3.0
Semester 2 total		15.0
Program total		30.0

Course	Credits
This course covers food sanitation, hygiene and safety as it applies to meat preparation and cooking. Students will be prepared to sit the Alberta Health Services Food Sanitation and Hygiene Certificate exam after completing this course. This course also includes First Aid training.	1.5
This course provides an introduction to fundamental meat science. The student will learn about the composition of muscle meat and how the muscles work, how slaughter affects the eating quality of meat, the nutritional content of meat, how to perform final quality checks on meat and which government regulations impact the production of meat for retail sale.	3
Meat Management I is a comprehensive course designed to give students insight into the various domestic animals processed for food in Retail Meat Operations. Students who complete this course can answer questions that customers would ask when making their protein choices at a meat counter.	3
This course provides an introduction to the basic cooking skills required to succeed in applied butchery. Students will learn knife skills, stock and production, and cooking methods using equipment and value-added applications.	1.5
Practical Shop I is an introductory, hands-on meat-cutting course designed to give students practical skills to work in the meat industry. Students who complete Practical Shop I will have the foundational skills necessary for building on Practical Shop II.	6
This course provides an introduction to the food-safe production of charcuterie products. Students will learn to select ingredients based on quality standards, use basic food preservation techniques, and use safe production methods for various charcuterie products. They will apply proper sanitation methods for food production and equipment maintenance and use. The student will also learn how to package and market these value-added products to maximize returns on effort.	3
Practical Shop II is a second-semester course designed to give students advanced practical skills to apply to work in the meat industry. Students will be introduced to breaking carcasses and processing them into retail cuts. Students will also be introduced to the art of charcuterie and dry curing. Students who complete Practical Shop II will have the skill set to compete for jobs as meat cutters in supermarkets and farmers’ markets, and some students may eventually open their butcher shops. Students will also be able to work as butchers in kitchens and restaurants. Pre-requisites: MEAT 212	6
Customer service is a cornerstone of most successful retail enterprises. In the pursuit of good customer service, product knowledge is fundamental for any retail business to be sustainable. Students who complete Meat Management II will have the customer service and product knowledge skill set to thrive in a retail meat business. Pre-requisites: MEAT 208	3
This course builds on the fundamentals of Meat Science I by applying those principles to animal husbandry, sustainability, grading, dry aging, salt, temperature and humidity, bacterial growth, irradiation, blooming agents/nitrates, and cleaning agents. At the end of this course, you will be able to assess your work environment for cleanliness and be able to correct any deficiencies. You will also be able to determine the quality of the product being used, devise an application for the received product, and produce food-safe products as set out by the Canadian Food Inspection Agency. Pre-requisites: MEAT 206	3

Progression

Students must attain a PGPA and/or a CGPA of 2.0 or better in each semester and pass the necessary prerequisite courses to progress through the program. To qualify for graduation, students must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

Review our grading and progression procedure >

Admission requirements

Applicants educated in Canada

All applicants must demonstrate English language proficiency and meet the following requirements or equivalents.

at least 50% in Math 10C or Math 10-3 and
at least 50% in English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10.

SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.

All applicants who were educated outside of Canada must demonstrate English Language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find out what educational documents are accepted and assessment options.

SAIT may also accept courses completed at certain international post-secondary institutions.

Academic Upgrading

Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.

Upgrade

English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Available intakes

Winter 2024

Start dates:

Jan 08, 2024

Domestic students: Closed: Application deadline: Oct. 26, 2023
International students: Waitlisted: Application deadline: Sept. 28, 2023

Fall 2024

Start dates:

Sep 03, 2024

Domestic students: Open: Application deadline: June 28, 2024
International students: Open: Application deadline: May 28, 2024

Costs

2023/24 tuition and fees

The following costs are effective as of July 1, 2023. They are an estimate of tuition and fees based on the recommended course load per year.

Domestic students

Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$6,990	$1,870	$8,860
Total cost:				$8,860

Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$21,687	$1,870	$23,557
Total cost:				$23,557

Books and supplies are approximately $1,000 - $1,500 per full-time year.

This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page.

Find your booklist on the SAIT Bookstore's website. The booklist will be available closer to the program start date.

Can’t find your program or course? The bookstore didn't receive a textbook list. Contact your program directly to determine if they’re still refining course details or if you're in luck; no textbook purchase is required this term.

Required equipment and tools

Students in this program must purchase a professional knife kit. The cost is $200 and must be purchased through a dedicated website. Students will receive an e-mail within one month of the program start date to purchase the kit, which must be purchased with a credit card.

Required uniform

One of your first steps to becoming a student in the Butchery and Charcuterie Management program is to be sure you have the required attire (same for male and female students) on your first day of class and dress appropriately throughout the program.

Hat ($20) can be purchased from the Market Place in the John Ware building.
Lab coat, full apron and black pants are provided with an annual laundry fee of $210 and issued twice weekly from the laundry facilities in the John Ware building.
Professional non-slip kitchen shoes: SAIT will have a vendor on site on the Orientation day, but shoes can also be purchased at any professional shoe vendor. We suggest purchasing a clog-style shoe.

Required personal protective equipment (PPE)

Butchery student uniform (provided by SAIT) and professional non-slip kitchen shoes.

Financial aid

Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Learn more

Fees

Your fees are calculated based on the number of course credits you take per semester (approximately 16 weeks of study). In most cases, your fee is determined based on whether you're taking more or less than nine (9) course credits (more than nine credits in a semester are considered full-time studies.)

Fees are adjusted for programs with start dates outside of the typical 15-week program.

2023/24 fees per semester

Fees are subject to change without notice.

Fees	< 9 credits per semester	> 9 credits per semester
SAIT fees
Campus athletic and recreation	$51.50	$103
Student support fee	$52.75	$105.50
Student technology fee	$52.75	$105.50
UPass*	N/A	$160
Total	$157	$474
Saitsa fees
Student association fee**	$16.23/credit	$146
Health plan***	N/A	$86 ($172 annually)
Dental plan***	N/A	$79 ($158 annually)
Total	$311 maximum	$476

_{*The City of Calgary has increased their UPass fee from $160 to $165 effective for Winter 2024. This increase was not reflected in the above-quoted tuition and fee amounts at the time of publishing.}

_{**Additional eligibility requirements apply for students to obtain a UPass. To check your eligibility, visit our Upass page.}

_{***Saitsa fees are paid per credit to a maximum amount of $146 per semester.}

_{****Health and dental fees are charged per semester to an annual maximum amount of $172 for health and $158 for dental. In most cases, program fees quoted are based on students paying for a full year of health and dental coverage. International students are charged these fees regardless of course load. Domestic students with existing health and/or dental plans can opt-out. Learn more at saitsa.com/benefits.}

What your SAIT fees pay for

Student support fee: supports student services and resources to help you succeed throughout your academic career, including services such as Career Advancement Services, and Student Development and Counselling.

Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance the student experience.

Campus recreation fee: supports the provision of recreation and fitness facilities, movement classes, wellness programs, student events, intermural activities, varsity sports programs, and a variety of student engagement initiatives offered throughout the academic year. Exemptions to recreation fees are made in some circumstances.

Upass: provides you with unlimited access to Calgary Transit. Ineligible students are not required to pay this fee. Learn more about eligibility requirements.

Lab and materials fees: ensures SAIT labs and living classrooms have the required equipment and materials to support the necessary training for students.

Laundry fee: covers the cost of laundering the required uniforms. Applicable only to certain programs and apprenticeships.

Saitsa fees: supports the student-led, non-profit organization representing students. Fees support the operation of a variety of student services, activities, and programming.

Health and dental fees: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits. Domestic students with existing health and dental coverage may opt out. Find more details at saitsa.com/benefits.

Application process

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

Communication during admission

Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the hospitality@sait.ca domain to your safe senders' list or you risk missing critical email messages.

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

Our expert staff and faculty are ready to answer your questions and provide information about the following:

What sets SAIT apart
An introduction to the program and area of study
Admission requirements
Future career paths
Information on the earning potential and graduate employment rates.

Contact us

Prepare for a strong start and get the details you need to make a decision about your future. Our expert staff and faculty are ready to answer your questions, and provide information about:

School of Hospitality and Tourism Advising

Phone: 403.284.8612
Email: hospitality.info@sait.ca

International Student Advising

Phone: 403.284.8852
Email: international@sait.ca

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Butchery and Charcuterie Management

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Overview