Traits, skills and aptitudes
Those who thrive in this field are precise, hands-on, and creatively driven. They value tradition, craftsmanship, and innovation equally.
To succeed in this field, you’ll need:
- a passion for whole-animal butchery and artisan meat preparation
- attention to detail and respect for technique and tradition
- good physical stamina and overall health
- a sharp sense of taste and smell
- excellent knife skills and hand-eye coordination
- strong math skills for weights, yields, and costing
- a solid memory for cuts, curing times, and recipes
- strong interpersonal, communication, and team collaboration skills
- the ability to stay focused and composed in fast-paced environments
- the ability to lift heavy products and stand for extended periods
- flexibility to work evenings, weekends, or irregular hours
- good organizational habits and time management skills
- a strong commitment to cleanliness, hygiene, and food safety standards.
You should enjoy working with your hands, transforming raw ingredients into refined products, and taking pride in sustainable, respectful meat practices. This field also suits those who take satisfaction in planning production, refining techniques, and collaborating in team settings.
Practicum, co-op and work integrated learning opportunities
During your second to fourth semesters, you’ll participate in a professional paid internship for a minimum of 320 hours.
You’ll gain hands-on experience in a real-world environment while developing valuable industry connections and networking with potential employers. You are responsible for sourcing your own internship placement; however, administrative support is available to assist with the process.
You can also broaden your horizons by joining one of our exciting international study tours. Previous destinations have included Australia, France, Spain, Italy, Chile, and Thailand. Study tours are optional and include additional costs.
Finally, you’ll complete a year-end capstone project to showcase and demonstrate the full range of your skills.
Internship course fees are approximately $553 for domestic students. This is included in the overall tuition listed in the fee table.
Credential
After successfully completing this program, you’ll receive a SAIT Butcher Chef and Charcuterie diploma.
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.
Related careers
Our graduates may work in the following occupations. Some careers require additional experience and education.
Potential careers (NOC):
- Purchasing manager (10012)
- Retail and wholesale trade manager (60020)
- Restaurant and food service manager (60030)
- Food service supervisors (62020)
- Cooks (63200)
- Butchers - retail and wholesale (63201)
- Meat cutters and fishmongers - retail and wholesale (65202)
- Industrial butchers and meat cutters, poultry preparers and related workers (94141)
- Fish and seafood plant workers (94142)
- Labourers in food and beverage processing (95106)
Admission requirements - Applicants educated in Canada
All applicants must demonstrate English language proficiency and meet all the following requirements or equivalents:
- at least 50% in English Language Arts 10-1, English Language Arts 10-2 or Humanities 10, and
- at least 50% in Math 10C or Math 10-3.
SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.
Program outline
The Butcher Chef and Charcuterie diploma requires 73.5 credits (25 courses) to complete.
The program spans two years, with two semesters each year.
Required courses
You must take all of the following courses to complete this program.
Suggested schedule of study
We recommend you complete the courses in the order listed below.
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 standard computer hardware and software requirements. 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/tools
You must purchase a professional knife kit. The cost is $220 and must be purchased through a dedicated website.
You will receive an email one month before your start date to purchase the kit by credit card.
Required uniform
One of your first steps to becoming a Butcher Chef is ensuring you arrive fully equipped and appropriately dressed for class.
Your required uniform includes:
- a lab coat
- black pants
- a hairnet
- a hat
- professional, non-slip shoes.
The approximate cost of your uniform is $220 per year. Maintaining proper attire throughout the program is essential for safety, professionalism, and compliance with industry standards.
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
Program outcomes
- Technical proficiency - Demonstrate advanced technical skills across a variety of butchery, charcuterie, and production-based culinary environments.
- Menu development - Create high-quality, innovative menu items using professional butchery techniques and culinary artistry.
- Recipe design - Develop recipes that align with client preferences, cultural considerations, and dietary needs.
- Meat cutting and processing - Prepare precise meat cuts and processed products for a range of applications, ensuring yield efficiency and quality.
- Emerging practices - Apply knowledge of current and emerging trends, tools, and technologies in butchery and culinary production.
- Equipment operation and safety - Operate, clean, and maintain tools and equipment efficiently, following proper safety protocols.
- Health and safety compliance - Adhere to current food safety and sanitation regulations in accordance with industry standards.
- Culinary and production management - Demonstrate competency in managing workflow, production schedules, and butcher shop and kitchen operations.
- Financial literacy - Apply basic financial principles to product costing, inventory control, and day-to-day operational viability.
- Personal and professional branding - Use social media and digital tools strategically to promote your work and build a personal brand.
- Sustainable butchery practices - Integrate foundational knowledge of sustainability into responsible butchery operations.
- Professional communication - Demonstrate respectful, inclusive, and effective communication with clients, peers, and industry professionals.
- Guest experience and service - Exhibit a hospitality mindset by focusing on guest satisfaction, problem-solving, and service excellence.
- Personal and professional wellness - Adopt strategies to maintain balance between the physical demands of the industry and individual well-being.
Graduate outcomes
A. Safety - awareness of safety standards relevant to the workplace.
B. Responsible leadership - personal, ethical and respectful behaviour within the workplace and global community.
- Teamwork and multi-disciplinary collaboration
- Self-initiative
- Ethical reasoning and action
- Global awareness
- Sustainability
C. Communication - the exchange of information professionally and effectively.
- Language skills
- Interpersonal skills
D. Information literacy - the strategies used to become informed, from recognizing an information need to accessing and evaluating information and using it effectively and ethically.
- Problem-solving and critical thinking
- Quantitative literacy
- Technological literacy
E. Technical knowledge, skills and abilities - technical competence specific to the discipline or industry.
- Specialized technical skill set
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