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Pre-Orientation Professional Cooking Diploma Program

Georg Windisch Rupert Kaupp, Academic Chair, Professional Cooking
Georg Windisch, Academic Chair
Professional Cooking Year One
Rupert Kaupp, Academic Chair
Professional Cooking Year Two

"You have chosen a dynamic and exciting program focused on helping you succeed in the culinary world. From the Culinary Campus located in downtown Calgary, to our Market Place, Jackson's Garden, and the amazing Michelle O'Reilly Charcuterie Lab, you are entering a program that is considered the best in Canada and top tier in North America. Program highlights include:

  • instructors that are respected and recognized globally;
  • international study tours;
  • state-of-the-art training facilities;
  • multiple events that provide real-world experience; and
  • a school focused on your success.

The Professional Cooking diploma program is one of the most hands-on culinary environments in the world and 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 books and supplies will cost approximately $1,100*. 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 Professional Cooking diploma program is to be sure you have the required attire on your first day of class, and dress appropriately throughout the entire program.

  • 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 hat, neck tie and hair nets (included in the tool kit) are available for purchase from the Market Place on orientation day.
  • Chef's clogs ($120 - $250) may be purchased from the SAIT Bookstore. Note: Invest in good quality, comfortable chef's clogs — you will be on your feet all day in this program and in your career.

Your books (approx. $200) can be purchased at the SAIT Bookstore. Please watch for the official booklist in August.

Tools and equipment

Your tool kit ($525) can be purchased on orientation day at the Market Place in the John Ware building.

Internship course fees are due in May of your first year (approximately $545 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 Important Dates.

Optional international study tour
There is an optional international study tour between the first and second year. Interested students should budget approximately $3,500.

*All costs are estimated and subject to change.

Student success

  • Our main goal is to prepare you for the real world in a hands-on, production-style environment.
  • Most successful students spend approximately 20 hours per week doing homework and review, with additional study required to prepare for exams.
  • Keep in mind, hospitality industry hours can range from early morning to late in the evening and often include holidays. For example, our cold food prep classes start at 6:30 am and dinner service at The Highwood restaurant ends at 10 pm.
  • The culinary industry is fast-paced with a strong focus on customer service.

Student resources

PREP 100: The SAIT Experience
In preparation for your transition into post-secondary studies, we encourage you to register for PREP 100: The SAIT Experience. This course 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 more.

Meet your chef instructors

Adrian Jemmett
Adrian Jemmett
James McWilliams
James McWilliams
Jason Boyd
Jason Boyd
Kat Mori
Kat Mori
Chef Instructor Bruno Lesage
Bruno Lesage
Michael Allemeier
Michael Allemeier
Mikael Volke
Mikael Volke
Andrew Springett
Andrew Springett
Ron Welkert
Ron Welkert
Scott Pohorelic
Scott Pohorelic
Shawn Bourquin
Shawn Bourquin
Michael Dekker
Michael Dekker
Chef Instructor Glenn Monk
Glenn Monk
Chef Instructor Kyle Groves
Kyle Groves
Chef Instructor Vanessa Mendoza
Vanessa Mendoza

Your contacts

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

Georg Windisch
Academic Chair, Professional Cooking Year One
Phone: 403.774.5063
Email: georg.windisch@sait.ca

Rupert Kaupp
Academic Chair, Professional Cooking Year Two
Phone: 403.284.8942
Email: rupert.kaupp@sait.ca

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