College Certificate – Butchery and Charcuterie Management

The Butchery and Charcuterie Management 1-year full-time certificate program delivers comprehensive theoretical and practical training in meat science, processing, charcuterie creation, and business operations, preparing students for careers as professional butchers or meat inspectors.

• Core Technical Training: Covers carcass identification, primary and retail cutting, sanitation, value-added butchery, and sustainable protein processing practices.

• Charcuterie Specialization: Includes extensive techniques for curing and smoking, crafting salamis, sausages, prosciutto, and handling diverse proteins.

• Practical Experience & Business Operations: Students prepare retail products for SAIT’s dynamic Market Place and student-run butcher shop, gaining hands-on skills in protein presentation, customer service, and business management.

• Job Insights:

  • Canada: Average salary of $39,470/yr (Range: $31K – $54K) | 5,906 jobs advertised (July 2026).

  • Alberta: Average salary of $40,355/yr (Range: $32K – $53K) | 1,150 jobs advertised (July 2026).

Academic Background:

• Minimum Level of Education Completed: Grade 12 / High School

• Minimum GPA: 50.0%

Language Requirements:

• Minimum Language Test Scores: IELTS 6.0 | TOEFL 80.0 | PTE 53.0 | Duolingo 115

• Conditional Admission: Available by completing English courses prior to the academic program if valid test scores are not yet provided.

PGWP Eligibility: This program is eligible for the Post-Graduation Work Permit (PGWP). Final approval rests solely with the IRCC based on fields in long-term shortage or meeting new requirements.

General Admission Note: Program requirements serve only as a guide and do not guarantee admission. Valid language test results are required for direct admission before receiving a final offer letter.