Students will learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector.
A one-of-a-kind educational experience in Canada, the Butchery and Charcuterie Management certificate will provide students with comprehensive theoretical and practical knowledge in meat science, processing and management - all required for entry into this rapidly growing trade.
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, students will work in state-of-the-art facilities as they gain practical skills in value-added butchery, carcass identification and breaking, sanitation and much more.
Specific to charcuterie, students will learn extensive curing and product creation methods for salamis, sausages, prosciutto, cured and smoked products along with a host of other proteins. This program focus on sustainability and help them understand where the product came from, how to process it and how to get the most value from it.
By preparing proteins for dynamic Market Place at Southern Alberta Institute of Technology and the new student-run butcher shop, students will also learn how to properly cut and present proteins, as well as gain skills in customer service and business management.
| Level | Undergraduate Certificate |
| Discipline | Business & Management |
| Duration | 12 months |
| Intakes | Jan, Sep |
| Application Fees | CAD 150 |
| Tuition Fees | CAD 21262 |
| Campus | Main |
| Language proficiency (minimum) | |
| IELTS | 6 |
|---|---|
| TOEFL | 80 |
| PTE | 53 |
| Duolingo | 115 |
| Exam proficiency (minimum) | |
| SAT | Not Required / Waiver |
|---|---|
| ACT | Not Required / Waiver |
| GRE | Not Required / Waiver |
| GMAT | Not Required / Waiver |
Minimum GPA - 50%
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