COURSE CURRICULUM

The Butchery and Charcuterie Management certificate requires 30 credits across nine courses and spans one year, divided into two semesters. This program offers a comprehensive curriculum designed to provide both theoretical knowledge and practical skills essential for success in the meat industry. Core courses include Food Handling and Safety, which ensures proper sanitation and regulatory compliance, and Meat Science I and II, which cover the fundamentals of meat biology and quality. Meat Management I and II teach effective strategies for overseeing meat operations, inventory, and business practices. The program also emphasizes hands-on learning with two extensive Practical Shop courses, where students apply cutting, processing, and preparation techniques in real-world settings. Charcuterie is a key focus, with specialized courses in Charcuterie and Cooking Trends and Charcuterie and Value Added Products, which explore curing, smoking, and producing artisanal meat products such as sausages and prosciutto. This blend of classroom instruction and lab experience ensures that students graduate ready to excel as butchers, inspectors, or consultants. The program’s structure balances technical expertise with business acumen, preparing graduates to meet industry demands and thrive in a competitive market.