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

Butchery and Charcuterie Management

Open for Fall 2020

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): $20,357

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

Requirements

This is a competitive program. If applicants meet the admission requirements they will be assessed based on additional criteria. Applicants will be offered admission to this program if they’re qualified through the competitive process and space is available.

When can you apply?

  • Applications for Winter 2020 are accepted May 1, 2019, to Dec. 1, 2019.
  • Applications for Fall 2020 are accepted Oct. 2, 2019 to July 1, 2020.
Term Program start
Winter 2020 Jan. 6, 2020
Fall 2020 Sept. 8, 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

  • Winter 2020 start: applications are accepted May 1, 2019, to Dec. 1, 2019. 
  • Fall 2020 start: applications accepted Oct. 2, 2019, until July 1, 2020

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.

In the selection process, qualified 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 interview.

  • We encourage applicants to apply early as the program will fill quickly. Once the program is full, qualified applicants will be waitlisted.
  • Preference will be given to applicants with industry experience.
  • International students and students applying from outside of Calgary will be able to conduct the interview over the phone.
  • Failure to attend an interview will result in your status changing to “Declined through Selection”. If this happens and you are still interested in the program, then you must contact 403-284-8612 and speak to the Academic Advisor.

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: Check your e-mail for an e-mail from the School of Hospitality and Tourism to arrange for and attend an interview. You must contact the School of Hospitality and Tourism within 10 business days to book an interview.

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. 

Courses

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.

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.

Costs

Domestic Tuition and Fees*

Year Tuition fees SAIT fees SAITSA fees Health & Dental Plan 2019/20 total
1 $5,105 $462 $288 $235 $6,090

International Tuition and Fees*

Year Tuition fees SAIT fees SAITSA fees Health & Dental Plan 2019/20 total
1 $19,147 $462 $288 $460 $20,357

SAIT Fees

Campus Athletic and Recreation Fee: $160
Universal Transit Pass (UPass): $302 - Check eligibility here 

Health and Dental Fees

Domestic Students 

  • Health Plan: $110
  • Dental Plan: $125
  • For students with existing health and/or dental plans, please refer to the SAITSA website for information on opting out.

International Students 

  • Health and Dental Plan: $460
  • For more information on Health and Dental Benefits for International students please contact the International Centre.

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.

Contact 

School of Hospitality and Tourism
403.284.8612
hospitality.info@sait.ca

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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