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Action-Based Learning

In SAIT's School of Hospitality and Tourism, you don't just study the industry — you work in it. You'll apply your classroom knowledge to experiences in student-run outlets where you'll serve to customers in real-time — it's applied learning at its finest.

DestinationsDestinations

Destinations — North America's only student-run travel centre — is one of many living classrooms at SAIT providing valuable experience for those in the Travel and Tourism diploma program. Equipped with the latest industry booking and accounting software, our students have agent access to all major airlines and tour companies where they perform extensive research, provide detailed quotes and handle all reservations including flight, hotel, car and insurance bookings.


The HighwoodThe Highwood Classroom

Unlike other restaurants, The Highwood is a live learning environment guided by renowned chefs and service instructors. Students in Baking and Pastry Arts, Professional Cooking and Hospitality Management have the opportunity to refine their craft in a safe and experiential surrounding. Adhering at all times to our school's philosophy of Excellence in Everything We Do, we provide our students with the knowledge, care and discipline to thrive in our sustainable, service-oriented setting.


The Butchery

Students in the Butchery and Charcuterie Management program learn all about the importance of customer service as they work in this a one-of-a-kind educational facility. Simulating an industry-style setting, The Butchery provides students with an opportunity to interact directly with customers as they sell value-added proteins including stuffed roasts, marinated meats and charcuterie items. Supported by the state-of-the-art Michelle O'Reilly Charcuterie Lab, our students remain on the cutting edge of this industry trend.


4 Nines Dining Centre4 Nines

When it comes to applied learning, SAIT's culinary program delivers an extraordinary amount of hands-on training. Working through the curriculum on a three-week rotation, our Professional Cooking students prepare new menu items each day from scratch and then sell what they produce to customers in a cafeteria-style setting. Modeling the real-world environment, students not only learn the fundamentals of cooking but the ebbs and flows of the restaurant industry.



Culinary Campus

Culinary Campus

Deemed the million dollar kitchen, this satellite campus is where our Professional Cooking and Baking and Pastry Arts students prepare gourmet cuisine for the bustling downtown crowd. In this modern 10,000-square-foot facility, our students engage with corporate Calgary as they fine-tune their culinary skills in a vibrant, interactive environment.  

Visit culinarycampus.ca



The Tastemarket by SAIT Culinary entrepreneurship student serves a customer.

The Tastemarket by SAIT is a leading-edge facility located in downtown Calgary, designed to foster culinary entrepreneurship, creative exchange and innovation. 

This 9,000-square-foot urban eatery is an incubator, providing Culinary Entrepreneurship students and graduates a flexible platform to generate and market their products to the public — featuring four stations: charcuterie and bar, patisserie, flatbreads and a line with daily features. 

Visit tastemarket.ca