Butchery and Charcuterie Management

Credential:: certificate More info on program credentials
Program length:: 1 year Learn more about program length
Location:: In person (Main Campus) More info on program location
International applicants:: Accepted PGWP eligible Learn more about international applicant eligibility
Faculty:: School of Hospitality and Tourism

Credit credentials

A credit credential includes courses with post-secondary credit applied.

These credits will be used towards your specific program and may be accepted towards a credential at SAIT or a different post-secondary institution.

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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SAIT has several certificate programs in the sciences, health and trades.

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

A non-credit credential comprises courses and programs designed for professional or personal development.

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.

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 100% graduate employment rate

salary icon $46,800 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 planning support

Unsure which career path is for you? Here are some recommended career planning resources to help you decide your future.

You can also head to Alberta alis for lots of information about careers in Alberta, including quizzes and labour market information to help you narrow down a path.

Finally, you can take our online career finder quiz, which can help narrow your options based on your current skills and interests.

Take our career finder quiz

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 aspects of food sanitation, hygiene and safety as it applies to meat preparation and cooking. Upon completion of this course, students will be prepared to sit the exam for the Alberta Health Services Food Sanitation and Hygiene Certificate. 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 that is designed to give students insight into the various domestic animals that are processed for food in Retail Meat Operations. Students that complete this course will be able to 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 that are required to be successful 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 in order to work in the meat industry. Students who successfully complete Practical Shop I will have the foundational skills necessary for building on in 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 given quality standards, use basic food preservation techniques, and use safe production methods for a variety of 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, and is 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 successfully 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 own butcher shop. 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 that successfully 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 received product, and produce food safe products as set out by the Canadian Food Inspection Agency. Pre-requisites: MEAT 206	3

Progression

You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.

To qualify for graduation, you 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

Applicants must demonstrate English language proficiency and completion of all 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, 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 accepted educational documents 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.

Upgrade

English language proficiency

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

Learn more

Transfer agreements

At SAIT, we evaluate post-secondary credit you have previously earned and apply it to your SAIT credential. Explore our formal transfer agreements available for this program.

We can evaluate your prior education, even if we don't have a formal agreement in place.

Submit a transfer credit application

There are no formal transfer agreements currently in place for this program.

Transfer options for graduates

Build on the knowledge you’ve learned at SAIT. The opportunity to advance your education at an accredited post-secondary institution may be available.

🔗 Visit Transfer Alberta search tool for all transfer agreements in Alberta (including UCalgary, MRU and BVC).

If there are transfer agreements with other institutions outside of Alberta, nationally or internationally, they will be listed below.

Available intakes

Winter 2025

Start dates:

Jan 06, 2025

Domestic students: Open: Application deadline: Extended

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 close to your 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 for that term.

Required equipment and tools

You'll require a professional knife kit. The cost is $200 and must be purchased through a dedicated website. You will receive an e-mail within one month of the program start date to purchase the kit by 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 on your first day of class and dress appropriately throughout the program.

Your uniform includes:

A hair net. All hair must be tucked into the hair net.
A hat. This can be purchased from the Market Place in the John Ware building for $20.
Your name tag.
A white 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.

Jewelry, including rings, bracelets and dangling earrings, are not to be worn in class. Wedding bands, stud earrings and watches are acceptable.

The dress code is mandatory.

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.

Learn how to apply

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 $175 for international applicants.

Apply now

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

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
Future career paths
Information on the earning potential and graduate employment rates.

Contact us

School of Hospitality and Tourism Advising

Phone: 403.284.8612
Email: hospitality.info@sait.ca

International Student Advising

Phone: 403.284.8852
Email: international@sait.ca

a view of the moutains and stream in between

Oki, Âba wathtech, Danit'ada, Tawnshi, Hello.

SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.

We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta.

Visit Natoysopoyiis Resource Centre

Butchery and Charcuterie Management

On this page:

Overview