Butchery and Charcuterie Management

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

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

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

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

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

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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

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Non-credit credentials

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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

Slice into a world of opportunity with our Butchery and Charcuterie Management program. Learn specialized meat cutting and charcuterie skills, customer service, and business management.

This one-year certificate program in butchery skills will prepare you for a career as a butcher, meat inspector or industry consultant. Learning at a rapid pace, you’ll spend around 25 hours per week our labs.

Our certificate offers a unique educational opportunity beyond that of the typical cooking school. It provides you with both theoretical and practical knowledge in meat science, processing, and management. This combination of skills is essential for entering this rapidly growing field.

You’ll work in modern facilities and gain practical skills in value-added butchery, identifying and breaking down carcasses, maintaining sanitation, and more. You’ll learn to cure and make salamis, sausages, prosciutto, and other cured and smoked items in charcuterie. You’ll also work with different proteins. We emphasize sustainability, teaching you the product’s origin and processing and how to maximize its value.

As part of your training, you’ll prepare proteins for SAIT’s dynamic Marketplace and our new student-operated butcher shop. This hands-on experience will also teach you how to cut and present proteins while honing your customer service and meat management skills.

Those in butchery and charcuterie management are methodical, objective, and directive.

You need:

good physical health (you may require a physical exam for work)
physical strength and stamina to stand for long periods and lift and move heavy pieces of meat
good hand-eye coordination, depth perception, and colour vision
the ability to follow instructions
the ability to work independently or within a team
respect for public health standards - rooming and dressing accordingly
strong communication skills
an interest in providing good customer service.

You should enjoy following rules, being organized, using tools and equipment, and taking ownership of projects to ensure high-quality outcomes.

There may be opportunities to further your education once you graduate.

Learn more about program and institution transfer options.

After successfully completing this program, you’ll receive a SAIT Butchery and Charcuterie Management certificate.

Download program info

Careers and opportunities

Each year, SAIT conducts a survey between February and April to determine the employment rate, salary and satisfaction of our newest SAIT alumni.

people icon 88% graduate employment rate

salary icon $42,320 average starting salary

Find out more about our graduate employment statistics >

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

Associated National Occupational Classification (NOC) codes: 62020, 63201, 65202, 94141.

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.

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English language proficiency

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

Learn more

Available intakes

Fall 2024

Start dates:

Sep 03, 2024

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

Winter 2025

Start dates:

Jan 06, 2025

Domestic students: Open: Application deadline: Oct. 5, 2024

Costs

2024/25 tuition and fees

The following estimated costs are effective as of July 1, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$7,110	$1,608	$8,718
Total cost:				$8,718

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$21,690	$1,608	$23,298
Total cost:				$23,298

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.

2023/24 tuition and fees

The following costs are effective until June 30, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$6,990	$1,870	$8,860
Total cost:				$8,860

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$21,687	$1,870	$23,557
Total cost:				$23,557

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 the typical 15-week program.

2024/25 fees per semester

Fees are subject to change without notice.

A breakdown of mandatory fees based on whether you are taking less than or more than nine credits per semester
SAIT fees	Less than 9 credits/semester	9 or more credits/semester
Campus athletic and recreation fee: supports the provision of recreation and fitness facilities, movement classes, wellness programs, events, intermural activities, varsity sports programs, and a variety of initiatives offered throughout the academic year. Exemptions to recreation fees are made in some circumstances.	$51.50	$103
Student support fee: supports services and resources to help you succeed throughout your academic career, including Career Advancement Services and Student Development and Counselling.	$53.75	$107.50
Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance your experience.	$53.75	$107.50
UPass: provides you with unlimited access to Calgary Transit. Additional eligibility requirements apply to obtain a UPass.	n/a	$165
Saitsa fees
Saitsa fee: supports the student-led, non-profit organization representing students. Fees support the operation of various student services, activities, and programming. Saitsa fees are paid per credit to a maximum amount of $146 per semester.	$16.23/credit	$146 maximum
Health and dental plan: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits. Health and dental fees are charged per semester to an annual maximum amount of $172 for health and $158 for dental. Find more details at saitsa.com/benefits. In most cases, your fees are quoted based on 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 dental coverage may opt-out.	n/a	$91 for health $84 for dental

Application process

Ready to apply?

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

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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.

Begin your application

Apply now using the online application portal.

Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $150 for international applicants.

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Information sessions

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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
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Information on the earning potential and graduate employment rates.

Butchery and Charcuterie Management

On this page:

Overview