Butchery and Charcuterie Management
Jan 09, 2023
Sep 05, 2023
On-Campus Day* - Your course activity is done in-person Monday - Friday, before 6 PM.
On-Campus Evening/Weekend - Your course activity is done in person on weekdays from 6 PM or later, or Saturdays and Sundays.
Online Day* - Your course activity is done online Monday - Friday, before 6 PM.
Online Evening/Weekend - Your course activity is done online on weekdays from 6 PM or later, or Saturdays and Sundays.
Online Flexible Delivery - Your course activity is not scheduled and therefore you can determine when to do the coursework.
Blended Delivery - Both On-Campus and Online - Some of your coursework will be in-person, on-campus and some will be done online.
* There may be circumstances that require some day delivery of classes to be scheduled into the evenings.
Please note due to the COVID-19 pandemic, these delivery options may shift from term to term. Please consult your program for details on delivery options.
Estimated program length is based on the recommended course load per semester as outlined in the Courses tab.
Actual program length will vary based on the number of courses/credits successfully completed per semester.
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.
This program is available to international students, however, program availability may be limited. This program does not meet the eligibility criteria for the Post-Graduation Work Permit program.
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 full-time 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.
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?
Graduates can pursue job opportunities locally and abroad as a(n):
- in-store meat cutter
- meat inspector
Related careers include:
Tuition and fees
- Year 1: $8,319
- Year 1: $22,208.90
Final costs are dependent on the number of course credits a student takes per semester.
You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.
This program may not have an intake every semester. See available intakes above.
|Intake semester||Semester begins||Applications open||Domestic applications close*||International applications close|
|Winter 2023||Jan. 9, 2023||March 30, 2022||Oct. 27, 2022||Now closed|
|Spring 2023||May 8, 2023||June 13, 2022||Feb. 24, 2023||Now closed|
|Summer 2023||July 4, 2023||Oct. 5, 2022||April 28, 2023||June 20, 2023|
|Fall 2023||Sept. 5, 2023||Oct. 5, 2022||June 28, 2023||May 23, 2023|
|Winter 2024||Jan. 8, 2024||March 29, 2023||Oct. 26, 2023||Sept. 28, 2023|
|Spring 2024||May 6, 2024||June 12, 2023||Feb. 23, 2024||Jan. 22, 2024|
*In some instances, domestic applications will be accepted after the application deadline. In that case, the program's intake status will remain open.
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 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.
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.
Admission will be extended on a first-qualified, first-offered basis until the program is full.
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 email@example.com 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|
Looking for course descriptions and requisites? Visit the course catalogue
|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|
|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|
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.
The opportunity to advance your education by transferring in, within or on from SAIT is available.
Learn more about program and institution partnership agreements.
Domestic tuition and fees
Cost per credit: $220
|Year||Number of semesters||Tuition fees||SAIT fees||Saitsa fees*||Program materials fee||Total|
International tuition and fees
Cost per credit: $708.73
|Year||Number of semesters||Tuition fees||SAIT fees||Saitsa fees*||Program materials fee||Total|
*Maximum fee. Actual fees may be less and are based on the number of credits a student takes per semester and whether they opt-out of health and dental benefits.
- Campus athletic and recreation fee: $196
- Universal transit pass (Upass): $320
- Student support fee: $200
- Student technology fee: $200
Student Association fee
- Maximum: $291
This is the maximum amount the student will pay. Actual fees may be less and are based on the number of credits the students take per semester.
Health and dental fees
- Health plan: $127
- Dental plan: $135
Students with existing health and/or dental plans can opt-out. Please refer to Saitsa's website for information.
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.
Learn more about tuition and financial aid.
*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.
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 Tuesday, Nov. 15 for Winter 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.
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.
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.
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 firstname.lastname@example.org.
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.
George Windisch, Academic Chair
Next steps for all students
Here's what else you'll need to do to get ready!
Important dates and deadlines
Find important dates applicable to all students, including your transcript and tuition payment deadlines on our Important Dates page.