Butchery and Charcuterie Management

Traits, skills and aptitudes

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. 

Credential

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

Program length

1 year

Accepts international applicants - PGWP-eligible

This program accepts international applicants and meets the eligibility criteria for the Post-Graduation Work Permit program, as long as the student is registered in on-campus classes or completes more than 50% of the courses on campus (for blended options). 

International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies. 

Not eligible for CAJG

This program is not eligible for the Canada Alberta Job Grant. 

Related careers

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

Potential careers (NOC):

• Food service supervisors (62020)
• Butchers - retail and wholesale (63201)
• Meat cutters and fishmongers - retail and wholesale (65202)
• Industrial butchers and meat cutters, poultry preparers and related workers (94141)

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.

Admission requirements - Applicants educated outside of Canada

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.

Program outline

The Butchery and Charcuterie Management certificate requires 30 credits (nine courses) to complete.

The program spans one year, with two semesters. 

Required courses

• FSAN 207 - Food Handling and Safety 1.5 Credits
• MEAT 206 - Meat Science I 3 Credits
• MEAT 208 - Meat Management I 3 Credits
• MEAT 210 - Charcuterie and Cooking Trends 1.5 Credits
• MEAT 212 - Practical Shop I 6 Credits
• MEAT 220 - Charcuterie and Value Added Products 3 Credits
• MEAT 222 - Practical Shop II 6 Credits
• MEAT 226 - Meat Management II 3 Credits
• MEAT 228 - Meat Science II 3 Credits

Suggested schedule of study

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 > 

Books and supplies

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. 

Hospitality and Tourism program advising

For any questions or to set up an advising appointment, please contact our School of Hospitality and Tourism.

Phone: 403.210.4343
Email: hospitality.info@sait.ca