Description

A one-of-a-kind educational experience in Canada, the Butchery and Charcuterie Management certificate provides students with comprehensive theoretical and practical knowledge in meat science, processing and management - all required for entry into this rapidly growing trade. SAIT continues 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 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 focuses on sustainability and helps students understand where the product came from, how to process it and how to get the most value from it.

By preparing proteins for their dynamic Market Place and the new student-run butcher shop, students at SAIT will also learn how to properly cut and present proteins, as well as gain skills in customer service and business management.

* Note: Additional fees may apply
** All fees are subject to change without notice