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Pre-Orientation Baking and Pastry Arts Diploma Program

Cindy Findlay, Academic Chair, Baking and Pastry Arts
Cindy Findlay, Academic Chair
Baking and Pastry Arts

"On behalf of the Baking and Pastry Arts team I would like to take this opportunity to welcome you to the School of Hospitality and Tourism.

You have chosen to take the first step in what will be a very rewarding two years. Our comprehensive program will help make your dreams become reality by providing the best possible training in state-of-the-art facilities. The benefits of becoming a student at SAIT include:

  • Hands-on training in live classrooms;
  • Instructors that are respected and recognized globally;
  • Culinary study tours;
  • International exchanges; and,
  • State-of-the-art training facilities including a designated chocolate lab.

This diploma will prepare you for success in a vibrant industry.

We look forward to meeting you in September!"

The cost of your education

You will need to purchase books and program supplies in your first week. Your first-year books and supplies will cost approximately $1,300*. This is not included in your tuition.

We have outlined the estimated costs to help you budget for your expenses.

One of your first steps to becoming a student in the Baking and Pastry Arts diploma program is to be sure you have the required attire (same for male and female students) on your first day of class, and dress appropriately throughout the entire program. 

  • Pastry chef's jacket, waist apron and pants are provided with an annual laundry fee of $210 and issued twice weekly from laundry in the John Ware building.
  • Chef's clogs ($120 - $250) may be purchased from the SAIT Bookstore and other sources. (Note: Invest in good quality, comfortable chef's clogs — you will be on your feet all day in this program and in your career.)

The cost of books is approximately $250 in the first year. Required books may be purchased at the SAIT Bookstore. Please watch for the official book list in August. 

Tools and equipment 

First year students require:

  • calculator ($10 - $50)
  • 16-inch ruler ($5)
  • memory stick ($10 - $20)
  • digital scale — 5 kg capacity, 1 g increments ($30 - $200)
  • first year tool kit ($625) — to be purchased at the Market Place in the John Ware building on orientation day
  • knife bag or tool box ($75 - $150) — purchase after orientation day to ensure your knife bag/tool box fits in your locker

Internship course fees are due in May of your first year (approximately $510 for domestic students.) This is included in the overall tuition listed in the fee table, however it often comes as a surprise since the bulk of your tuition is due in August and January. See SAIT's dates to remember.

Optional international study tour
There is an optional international study tour between the first and second year. Interested students should budget approximately $4,000.

*All costs are estimated and subject to change.

Student success

  • Keep in mind hospitality industry hours can range from early morning to late in the evening and often include holidays. 
  • The baking and pastry sector is a fast-paced, dynamic environment with a focus on quality and customer service. You should be able to handle stressful situations appropriately (for example, dealing with a line-up of customers.)
  • You must be in good physical condition for this physically demanding trade where you will be on your feet for long hours, doing repetitive production work.
  • Most successful students spend approximately 20 hours per week doing homework and review, with additional study required to prepare for exams.
  • The material is presented at a fairly rapid rate. For the greatest level of success you must be present and take responsibility for your learning experience.

Student resources

In preparation for your transition into post-secondary studies, we encourage you to register for PREP 100. PREP 100 is designed to help prepare you for success in your studies at SAIT. Topics covered include time management, learning strategically, improving memory, taking effective notes in class, working in teams, managing exam anxiety and stress.

Meet your chef instructors

Clark Adams
Clark Adams

Rolf Runkel
Rolf Runkel

Ian Bragoli
Ian Bragoli

Kevin Conniff
Kevin Conniff

Victoria German
Victoria German


Andreas Schwarzer
Andreas Schwarzer

Leopold Newsimal
Leopold Newsimal

Aron Weber
Aron Weber

Rose Warden
Rose Warden

Chef Instructor Abhijit Guha

Abhijit Guha

Guy Vaugeois

Guy Vaugeois


Your contacts

Andy Trache
Student Services Coordinator
Phone: 403.210.4343
Email: andy.trache@sait.ca

Cindy Findlay
Baking and Pastry Arts Academic Chair
Phone:  403.210.4254
Email: cindy.findlay@sait.ca

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