The Advanced Butchery and Charcuterie postgraduate certificate will provide students with strong foundational knowledge in the theory of butchery and the science of raw, cured and fermented, and cooked charcuterie. Students will learn in classes and out on externship, students will butcher, prepare and taste Indigenous, local and international fresh, cooked and cured fish and meat products.
The curriculum will consist of two semesters of classes and one semester of externship. Weekly classes will be divided into three days of two-hour theory classes followed by four hours of lab practice. Students will focus on sustainability, team building and communication skills to create such products as wild game sausages, Genoa salami and pâté en croûte. Students will develop a portfolio that documents carcass and recipe yields and monitors cured and fermented production.
After successful completion of this program, graduates will have Good Manufacturing Practices (GMP) related to inventory control, sanitation, health and safety, and be able to practice within the regulatory framework of the Canadian Food Inspection Agency (CFIA). As a final skills demonstration, students will present a capstone project to industry partners for feedback and assessment.
This program draws on the expertise of industry leaders and sector employers, drawing on partners such as Meat and Poultry Ontario, Sanagan's Meat Locker, La Cultura Salumi, grocery partners, meat and charcuterie based restaurants and many others.
Level | Postgraduate Certificate |
Discipline | Hospitality and Tourism |
Duration | 24 months |
Intakes | Jan |
Application Fees | CAD 110 |
Tuition Fees | CAD 23220 |
Campus |
Language proficiency (minimum) | |
IELTS | 6.5 |
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TOEFL | 88 |
PTE | 60 |
Duolingo | 125 |
Exam proficiency (minimum) | |
SAT | Not Required / Waiver |
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ACT | Not Required / Waiver |
GRE | Not Required / Waiver |
GMAT | Not Required / Waiver |
Minimum GPA - 50%
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