Home Programs & Courses Full-Time Studies Butchery and Charcuterie Management
Student in kitchen uses a meat slicer.

Butchery and Charcuterie Management

Closed for Fall 2019

Open for Winter 2020

Length: 1 Year
Credential: Certificate
Available: Full Time Classroom

Program Highlights

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

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Tuition and fees per year*

Year 1: $6,090
Year 1 (International): $20,132

*Tuition, fees, books and supply costs are subject to change


You will be offered admission to this program if you meet the admission requirements and qualify through competitive entry. Competitive entry is based on a two-step process: a current resumé and an interview, if requested.

When can you apply?

  • Applications for fall 2019 are accepted Oct. 3, 2018 to July 1, 2019.
  • Applications for winter 2020 are accepted May 1, 2019, to Dec. 1, 2019.
TermProgram start
Fall 2019 Sept. 3 , 2019
Winter 2020 Jan. 6, 2020 

Check us out

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.

Program Details

Program description

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.

Your career

You will be prepared for a diverse range of career options in butchery and charcuterie after graduation. You may find work locally or abroad as a:

  • butcher
  • culinarian
  • in-store Meat Cutter
  • consultant
  • owner/operator
  • meat inspector
  • merchandiser

Student success

  • 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, so 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.

Credentials and accreditation

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

There are no formal accreditation arrangements at this time. Please contact the School of Hospitality and Tourism for more information.

Transfer options

Once completed, this SAIT credential may be eligible for transfer credit at another post-secondary institution. Visit transfer options to learn more about the transfer agreements currently available to SAIT graduates and incoming students.

Have questions? Write to us at transfer.options@sait.ca.

Admission Requirements

Admission and selection

  • Fall 2019 start: applications are accepted Oct. 3, 2018, until July 1, 2019.
  • Winter 2020 start: applications are accepted May 1, 2019, to Dec. 1, 2019. 

Admission requirements

A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents:

  • Math 10C or Math 10-3 or Pure Math 10 or Applied Math 10, AND
  • 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. 

Competitive entry: seven-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: Review the selection information to understand the process and deadlines 

  • Applications and proof of the admission requirements (transcripts and/or anticipated final grades) along with all supporting documents must be submitted by July 1 to be included in selection for the fall intake or by Dec. 1 to be included in selection for the winter intake.

In the selection process, applicants will be assessed on the following criteria and seats will be offered accordingly.

  • Current resumé

Resumés will be reviewed and successful applicants will be invited to attend an interview with representatives of the Butchery and Charcuterie Management program. Offers of admission will be determined based on the resumé and the interview.

Interviews are normally conducted from November to April (for the fall intake). Students who do not receive an interview in the initial rounds may be considered for an interview at a later date.

Step 4: Apply to Butchery and Charcuterie Management and submit your transcripts.

Step 5: Log in to mySAIT.ca to check your admission status. If eligible, your status will indicate that you're "in selection."

Step 6: Submit your selection package. 

Step 7: Continue to monitor changes to your application status through mySAIT.ca.

Failure to meet anticipated final grades will result in offers being rescinded.

Additional requirements

Communication during selection

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 culinary@sait.ca and the sait.ca domain to your safe senders' list or you risk missing critical email messages. 


Program outline

View additional Butchery and Charcuterie Management program information including course-specific descriptions and requisites.

Semester 1*

Course codeCourse nameCredit
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 codeCourse nameCredit
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

*All courses and associated credits are subject to change.


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.


Domestic tuition and fees*

Year Tuition fees SAIT fees SAITSA fees 2018/19 total
1 $5,105 $462 $523 $6,090

International tuition and fees*

Year Tuition fees SAIT fees SAITSA fees 2018/19 total
1 $19,147 $462 $523 $20,132

SAIT fees

Campus athletic and recreation fee: $160
Universal Transit Pass (UPass): $302

SAIT Students' Association fees

Health plan: $110**
Dental plan: $125**
SAIT Students' Association (SAITSA): $288

Books and supplies*

  • Books, supplies and uniform are approximately $700. 
  • Find out more about the required supplies for this program.

Find out about tuition and financial aid.

* Tuition, fees, books and supply costs are subject to change.
** For students with existing health and/or dental plans, please refer to the SAITSA website for information on opting out.


School of Hospitality and Tourism

Inspiring Stories

Very few schools offer a program that allows students an opportunity to learn the ins and outs of charcuterie and butchery, says Dylan, adding classes covered everything from making sausages and salami to cutting roasts, steaks and making specialty items, such as chicken Cordon Bleu. He appreciated the good instructors and that the program was all about hands-on learning.

Dylan Willetts
Butchery and Charcuterie Management | 2016

“We got free rein of the lab.”

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