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Instructor teaches students how to safely slice vegetables.

Cooking

Ongoing

Available: Continuing Education Classroom

Program Description

Fuel your passion for food - or step into the kitchen for the first time - with culinary classes for all levels. SAIT's cooking classes cover cooking fundamentals and techniques, explore different cultures through food, offer seasonal tips and tricks, and demonstrate new trends.

Hands-on courses are offered in SAIT's state-of-the-art commercial kitchens at our main campus and at our downtown Culinary Campus. Our new TasteMarket offers a hybrid of hands-on and tasting classes as we delve deeply into the story behind the food and its components.

COURSE NAMECOURSE CODEOFFERED
Introduction to Cooking COOK-130 Classroom
Main Campus/Downtown Culinary Campus
Intermediate Cooking CKNG-107 Classroom
Main Campus/Downtown Culinary Campus
Advanced Cooking CKNG-100 Classroom
Downtown Culinary Campus
Cooking with Cheese CKNG-102 Classroom
Downtown Culinary Campus
Holiday Hors D'oeuvres CKNG-112 Classroom
Downtown Culinary Campus
Chinese Stir-fry CKNG-116 Classroom
Main Campus/Downtown Culinary Campus
Vietnamese CKNG-114 Classroom
Main Campus/Downtown Culinary Campus
Alsatian CKNG-133 Classroom
Downtown Culinary Campus
Thailand COOK-127 Classroom
Main Campus/Downtown Culinary Campus
Sushi COOK-139 Classroom
Main Campus/Downtown Culinary Campus
Curry COOK-100 Classroom
Main Campus/Downtown Culinary Campus
Vegetarian CKNG-138 Classroom
Main Campus/Downtown Culinary Campus
Pasta COOK-108 Classroom
Main Campus/Downtown Culinary Campus
France COOK-116 Classroom
Main Campus/Downtown Culinary Campus
Knife Skills COOK-186 Classroom
Main Campus/Downtown Culinary Campus
Soups: Consommés and Bisques CKNG-140 Classroom
Downtown Culinary Campus
Caribbean CKNG-144 Classroom
Downtown Culinary Campus
Soups and Stocks CKNG-143 Classroom
Main Campus/Downtown Culinary Campus
Chutneys and Relishes CKNG-147 Classroom
Downtown Culinary Campus
Date Night FDPR-148 Classroom
Main Campus/Downtown Culinary Campus
Sauces CKNG-150 Classroom
Main Campus/Downtown Culinary Campus
East Coast CKNG-156 Classroom
Downtown Culinary Campus
Fondue CKNG-160 Classroom
Downtown Culinary Campus
Knife Skills: Butchery CKNG-161 Classroom
Downtown Culinary Campus
Mexican CKNG-169 Classroom
Downtown Culinary Campus
Portuguese CKNG-171 Classroom
Main Campus
Sausage Making CKNG-172 Classroom
Main Campus
Savoury Brunch CKNG-173 Classroom
Downtown Culinary Campus
Savoury Tarts CKNG-174 Classroom
Downtown Culinary Campus
Sweet Brunch CKNG-175 Classroom
Downtown Culinary Campus
West Coast CKNG-176 Classroom
Downtown Culinary Campus
Winter Stews CKNG-177 Classroom
Downtown Culinary Campus
Herbs and Spices COOK-106 Classroom
Main Campus/Downtown Culinary Campus
Indian FDPR-102 Classroom
Main Campus/Downtown Culinary Campus
Thrill of the Grill COOK-155 Classroom
Downtown Culinary Campus
Canning CKNG-118 Classroom
Downtown Culinary Campus
Centennial Date Night CKNG-179 Classroom
Main Campus/Downtown Culinary Campus
Italian COOK-156 Classroom
Main Campus/Downtown Culinary Campus
Butchery for Hunters MEAT-108 Classroom
Main Campus/Downtown Culinary Campus
Date Night at the TasteMarket FDPR-166 Classroom
Main Campus/Downtown Culinary Campus
Christmas Dinner COOK-174 Classroom
Downtown Culinary Campus
Desserts BAKE-187 Classroom
Downtown Culinary Campus
Turkey Dinner CKNG-134 Classroom  
Downtown Culinary Campus
Eastern Mediterranean CKNG-180 Classroom
Downtown Culinary Campus
Fish Cookery CKNG-181 Classroom
Downtown Culinary Campus
South African CKNG-182 Classroom
Downtown Culinary Campus
Cooking for Your Health CKNG-183 Classroom
Main Campus/Downtown Culinary Campus
Going Gluten Free CKNG-184 Classroom
Main Campus/Downtown Culinary Campus