On this page:
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.
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.
100% graduate employment rate
$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.
Courses
The Butchery and Charcuterie Management certificate requires 30 credits (nine courses) to complete.
The program spans one year, with two semesters.
| 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:
|
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:
|
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:
|
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.
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.
English language proficiency
All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.
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:
- 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
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.
Application process
Ready to apply?
Follow our step-by-step guide to submitting a successful application.
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.
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
Other programs you may be interested in
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Considered one of the best in Canada, this professional cooking program is delivered by world-renowned chefs who provide expert, hands-on training.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Train at the top Baking and Pastry Arts school in Canada. Learn the fundamentals of bread and cakes to advanced sugar artistry from industry-leading instructors.
- Program length:
- 2 years
- Location:
- In person (Main Campus) or Online
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Bachelor Degree
- Availability
-
International Students Accepted Not PGWP eligible
Move into senior positions by studying leadership and project management, intercultural communications, global tourism, sales and marketing, and sustainability.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Choose a multi-disciplinary approach and select electives from various specializations to build a customized hospitality and tourism path.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
Subscribe for updates
Your journey starts here! Sign up to get important updates on:
- Hospitality programs
- Application information
- Relevant news and events
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.