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Home About SAIT SAIT Schools School of Hospitality and Tourism Pre-Orientation for Incoming Students Pre-Orientation Butchery and Charcuterie Management Certificate Program

Pre-Orientation Butchery and Charcuterie Management Certificate Program

Georg Windisch
Georg Windisch, Academic Chair
Butchery and Charcuterie Management

"Welcome to the Butchery and Charcuterie Management program.

We set the standard for excellence in culinary education. During this one-year certificate program you will work in a custom meat-handling butchery lab — a world-class facility with state-of-the art curing chambers and smokers. This space simulates an industry-style setting to prepare you for entry into Alberta’s rapidly growing retail meat cutting and charcuterie trade. You can expect hands-on training in the following areas:

  • Processing poultry, beef, pork, fish, veal and lamb into retail meat cuts
  • Sausage making, meat curing and smoking
  • Processing value-added meat products including stuffed chicken, marinated meats and kebabs
  • Charcuterie curing and product creation methods for salamis, sausages, and prosciutto
  • Setting up and maintaining a retail meat counter
  • Merchandising, marketing and business strategies for running a successful meat department

In your journey, you will learn the science behind proteins and help customers make informed choices. As a protein specialist, you will be making your customer's meals a great culinary experience.

I look forward to meeting you and wish you every success in the this one-of-a-kind program."

The cost of your education

You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $850*. This is not included in your tuition.

We have outlined the estimated costs to help you budget for your expenses.

One of your first steps to becoming a student in the Butchery and Charcuterie Management program is to be sure you have the required attire (same for male and female students) on your first day of class, and dress appropriately throughout the entire program.

  • Hat ($20) - May be purchased from the Market Place in the John Ware building
  • Lab coat, full apron and black pants are provided with an annual laundry fee of $210 and issued twice weekly from laundry in the John Ware building
  • Black non-slip shoes ($120 - $250) - Purchase at a retailer of your choice (Note: Invest in good quality, comfortable black non-slip shoes – you will be on your feet all day in this program and in your career).

The cost of books is approximately $175. Required books may be purchased at the SAIT Bookstore:

  • Manual of Meat Cutting and Processing
  • Theory of Meat Cutting Modules
  • Retail Meat Management Modules

The book list is subject to change. Please watch for the official list from the SAIT Bookstore in August.

Tools and equipment
Knives will be supplied by SAIT with the option to purchase:

  • 10-inch or 12-inch steak knife ($75)
  • 6-inch boning knife ($20)
  • Deposit for steel mesh glove and steel mesh belly guard (provided with annual laundry fee of $210)
  • 12- to 14-inch steel ($100)

*All costs are estimated and subject to change.

Student resources

Prep 100
In preparation for your transition into post-secondary studies, we encourage you to register for PREP 100. PREP 100 is designed to help prepare you for success in your studies at SAIT. Topics covered include time management, learning strategically, improving memory, taking effective notes in class, working in teams, and managing exam anxiety and more.

Meet your instructors

Desmond Johnston
Desmond Johnston
Adrian Jemmett
Adrian Jemmett

Your contacts

Andy Trache
Student Services Coordinator
Phone: 403.210.4343 
Email: andy.trache@sait.ca 

Georg Windisch
Academic Chair, Butchery and Charcuterie Management
Phone: 403.774.5063
Email: georg.windisch@sait.ca

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