Last updated on 2025-07-04
Program Overview
Slice into a world of opportunity with our Butchery and Charcuterie Management program. This one-year certificate program equips you with specialized skills in meat cutting and charcuterie, alongside essential customer service and business management training. Graduates are prepared for careers as butchers, meat inspectors, or industry consultants. The program emphasizes both theoretical and practical knowledge in meat science, processing, and management, making it a unique educational opportunity beyond typical cooking schools. You'll gain hands-on experience in modern facilities, learning to cure and create various charcuterie products while focusing on sustainability and maximizing the value of meat products.
Program Structure
The Butchery and Charcuterie Management program spans one year and is structured into two semesters. Students can expect to spend approximately 25 hours per week in labs, gaining practical skills essential for the meat industry. The program includes:
- In-person classes at the Main Campus
- Hands-on training in modern facilities
- Focus on sustainability and product origin
- Preparation of proteins for SAIT's Marketplace and student-operated butcher shop
This program is designed to provide a comprehensive education that combines both practical and theoretical aspects of butchery and charcuterie management, ensuring students are well-prepared for their future careers.
Featured Experiences
- Hands-on training in modern facilities, focusing on value-added butchery.
- Experience in preparing proteins for SAIT's dynamic Marketplace.
- Training in curing and making salamis, sausages, prosciutto, and other charcuterie items.
- Emphasis on sustainability, teaching the product's origin and processing.
- Practical skills in identifying and breaking down carcasses.
- Customer service training to enhance meat management skills.
Career Options
Graduates of the Butchery and Charcuterie Management program can pursue various career paths in Canada, including:
- Butcher: Prepare and cut meat for retail, ensuring quality and presentation.
- Meat Inspector: Ensure compliance with health and safety regulations in meat processing facilities.
- Charcuterie Specialist: Create and manage a range of cured meats and specialty products.
- Meat Management Consultant: Advise businesses on best practices in meat handling and customer service.
- Retail Meat Manager: Oversee operations in a retail meat department, focusing on customer satisfaction and product quality.
DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.
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