Butchery and Charcuterie Management

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.

Admission Requirements

• Minimum Level of Education Required: Grade 12 / High School
• Min GPA: 50%

English Proficiency Requirements:

For direct admission, applicant must be from an English speaking country or meet either of the following English test scores:

• Min TOEFL ibt: 80 ( Min Reading: 20 Min Writing: 20 Min Listening: 20 Min Speaking: 20 )
• Min IELTS average: 6 ( Min Reading: 6 Min Writing: 6 Min Listening: 6 Min Speaking: 6 )

Other 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,
• English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10.