A one-of-a-kind educational experience in Canada, the Butchery and Charcuterie Management certificate will provide you with comprehensive theoretical and practical knowledge in meat science, processing and management - all required for entry into this rapidly growing trade.
During this full-time one-year certificate program, you will work in state-of-the-art facilities as you gain practical skills in value-added butchery, carcass identification and breaking, sanitation and much more. Specific to charcuterie, you will learn extensive curing and product creation methods for salamis, sausages, prosciutto, cured and smoked products along with a host of other proteins. We focus on sustainability and help you understand where the product came from, how to process it and how to get the most value from it. |
| Grade for Entrance Previous Year (%)* | 50 |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants require a minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents:
Math 10C or Math 10-3 or Pure Math 10 or Applied Math 10, Professional Cooking Math or Baking Math.
English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10.
All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada. |
* The entrance grade may change from year to year. Please contact the school for further information.
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
