Overview
Learn specialized skills in meat cutting and charcuterie, along with 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 for entry into 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 along with 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, as well as gain skills in customer service and business management.
Is this the right fit for me?
- 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 with a focus on customer service and quality of food.
- You must be in good physical condition for this physically demanding trade.
- You will be required to groom and dress according to industry expectations while in your practical training.
- The material is presented at a fairly rapid rate. For the greatest level of success, you must be present and take responsibility for your learning experience.
- You must be able to read, write and comprehend the English language at a level exceeding basic conversational English.
Credential
After successfully completing this program, graduates will receive a SAIT certificate in Butchery and Charcuterie Management.
Want to learn more about this and similar programs?
Career opportunities
Graduates can pursue job opportunities locally and abroad as a(n):
- butcher
- in-store meat cutter
- consultant
- owner/operator
- meat inspector
Related careers include:
- merchandiser
- culinarian
Tuition and fees
Estimated cost per year:
Domestic total 2023/24
- Year 1: $8,860
International total 2023/24
- Year 1: $23,557
Final costs are dependent on the number of courses a student takes per semester.
Requirements
You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.
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Admission requirements
Program requirements
Completion of the following courses 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.
All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.
SAIT accepts high school course equivalents for admission. If you don't meet the requirements, consider Academic Upgrading.
SAIT evaluates international documents for admissions. After you've applied, consider our international document assessment service if your education is from outside of Canada. SAIT may also accept courses completed at certain international post-secondary institutions.
When should you apply?
Visit our Apply page to see when applications open and close for upcoming semesters.
To see which semesters this program has intakes for, look at the Available Intakes information at the top of this page.
Direct entry: four-step process
Step 1: Read the program information to see the qualities needed for student success.
Step 2: Ensure that you meet all of the admission requirements listed above.
Step 3: Apply to the program and submit your transcripts.
Admission will be extended on a first-qualified, first-offered basis until the program is full.
Step 4: Continue to monitor your application status through mySAIT.ca.
You must submit final transcripts/grades to show you have completed the courses and met the minimum admission requirements by the transcript deadline or your seat will be rescinded.
This program meets the eligibility criteria for the Post-Graduation Work Permit program for international students as long as the student is enrolled in the on-campus delivery mode or completes more than 50% of the courses on campus (for the blended option). International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies.
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.
When do classes start?
Classes for this program adhere to the following year start and end dates based on the semester the student begins their program.
| Classes begin | Year start date | Year end date |
|---|---|---|
| Winter 2023 | Jan. 9, 2023 | Aug. 18, 2023 |
| Fall 2023 | Sept. 5, 2023 | April 26, 2024 |
| Winter 2024 | Jan. 8, 2024 | Aug. 16, 2024 |
Courses
Program outline
Looking for course descriptions and requisites? Visit the course catalogue
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 | |
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 >
Transfer options
The opportunity to advance your education by transferring in, within or on from SAIT is available.
Learn more about program and institution partnership agreements.
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 | SAIT fees | Saitsa fees | Program materials fee | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $6,990 | $948 | $622 | $300 | $8,860 |
International students
| Year | Number of semesters | Tuition fees | SAIT fees | Saitsa fees | Program materials fee | Total |
|---|---|---|---|---|---|---|
| 1 | 2 | $21,687 | $948 | $622 | $300 | $23,557 |
*For a detailed breakdown of tuition costs per course, visit the domestic and international fee tables.
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.
Learn more about what your fees are for
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** | $16.22/credit | $146 |
| Health plan*** | N/A | $86 ($172 annually) |
| Dental plan*** | N/A | $79 ($158 annually) |
| Total | $311 maximum | $476 |
*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.
Books and supplies*
Books and supplies are approximately $1,000 - $1,500 per full-time year.
For an estimate of the costs associated with purchasing a computer that meets the program's hardware and software requirements, see our computers and laptops page.
*Tuition, fees, books and supply costs are subject to change.
Next steps for incoming students
Have you been accepted to this program? Here's what you'll need for your first day of classes.
Orientation
Program orientation for students beginning in Winter 2023 will take place on SAIT campus on Friday, Jan. 6. Look for ORNT 118 in your schedule in mySAIT for the time and exact location.*
You can also prepare by attending Big SAIT Welcome, online information sessions, international or Indigenous orientation, and completing the preparation courses below.
*If your orientation takes place on the first day of classes, you will not see a separate ORNT 118 in your schedule. Students registering in classes via open registration will need to enroll themselves in ORNT 118.
How to register for classes
Course registration opens on March 1 through March 15 for Spring 2023.
You’ll receive an email from us indicating what registration process you’ll use to enroll in your classes.
Learn more about how to register and the different registration methods used at SAIT.
Computers and laptops
This is a bring your own device program with a standard hardware and software requirement. See the specific requirements on our computers and laptops page.
Required equipment/tools
Students in this program must purchase a professional knife kit. The cost is $200 and it 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 entire 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.
Preparation courses
To support your success, short courses are available to you to help prepare you for the academic year:
PERS 050: Student Rights and Responsibilities
This course is designed to introduce you to student rights and responsibilities at SAIT. You will learn about SAIT's rich and diverse community, become familiar with guidelines and procedures that create a safe, respectful learning experience for you, and gain practical tips for how you can engage in the SAIT community in a positive and responsible way. PRES-050 must be completed within 30 days from the start of the semester.
PREP 100: The SAIT Experience
Get tips and insider information on time management, exam preparation, effective notetaking and more through this free, online short course for new students. Plus, learn about discussion boards, online communication and submitting assignments online. Course completion is recommended by the end of your first semester.
Both courses can be accessed through Brightspace (D2L) before the first day of classes.
Students taking a full-time course load, or more than nine (9) credits per semester, will be automatically enrolled in these courses.
They are optional for students taking a part-time course load (9 or fewer credits per semester). Part-time students can register by emailing academic.coaching@sait.ca.
Required textbooks
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.
Anticipated total supply costs: You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $850. This is not included in your tuition.
Contact
Phone: 403.284.8612
Email: hospitality.info@sait.ca
Academic Chair
George Windisch, Academic Chair
Email: george.windisch@sait.ca
Next steps for all students
Here's what else you'll need to do to get ready!
Next steps for accepted students
Important dates and deadlines
Find important dates applicable to all students, including your transcript and tuition payment deadlines on our Important Dates page.
Your journey starts here
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