Certificate in Professional Butchery

SAIT Polytechnic

This one-year certificate program in butchery skills will prepare you for a career as a butcher, meat inspector or industry consultant. Learning at a rapid pace, you'll spend around 25 hours per week our labs.

Our certificate offers a unique educational opportunity beyond that of the typical cooking school. It provides you with both theoretical and practical knowledge in meat science, processing, and management. This combination of skills is essential for entering this rapidly growing field.

You'll work in modern facilities and gain practical skills in value-added butchery, identifying and breaking down carcasses, maintaining sanitation, and more. You'll learn to cure and make salamis, sausages, prosciutto, and other cured and smoked items in charcuterie. You'll also work with different proteins. We emphasize sustainability, teaching you the product's origin and processing and how to maximize its value.

As part of your training, you'll prepare proteins for the Culinary Campus International Market as well as The Butchery by SAIT, our student-run butcher shop. This hands-on experience will also teach you how to cut and present proteins while honing your customer service and meat management skills.