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Home Accepted Students Orientation Hospitality and Tourism Program Orientation Requirements

Hospitality and Tourism Program Orientation Requirements

Important dates and deadlines

Find important dates applicable to all students, including your transcript and tuition payments deadlines on our Important Dates page.

Important Dates

Program orientation requirements

Select your program below to see your orientation date, any additional supplies you may need, required or recommended preparation courses and who to contact if you have questions.

Baking and Pastry Arts

Orientation date: To be confirmed for 2019.

Required equipment/tools: 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 toolkit ($625) — to be purchased at the Market Place in the John Ware building on orientation day
  • knife bag or toolbox ($75 - $150) — purchase after orientation day to ensure your knife bag/toolbox fits in your locker

Required uniform: 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 the laundry facilities 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.)

Tips for 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.

Preparation courses: It is recommended students take PREP 100 and ETHI 110. Learn more about these courses.

Required textbooks: Required books may be purchased at the SAIT Bookstore. We recommend you wait to buy your textbooks until your first few days of classes. The cost of books is approximately $250.

Anticipated total supply costs:  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.

Internship: 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. 

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

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

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

Butchery and Charcuterie Management

Orientation date: Friday, Jan. 4, 2019

Required equipment/tools: Knives will be supplied by SAIT with the option to purchase:

  • 10-inch or 12-inch steak knife ($75)
  • 6-inch boning knife ($20)
  • Deposit for steel mesh glove and steel mesh belly guard (provided with annual laundry fee of $210)
  • 12- to 14-inch steel ($100)

Required uniform: One of your first steps to becoming a student in the Butchery and Charcuterie Management 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.

  • Hat ($20) - May be purchased from the Market Place in the John Ware building
  • Lab coat, full apron and black pants are provided with an annual laundry fee of $210 and issued twice weekly from the laundry facilities in the John Ware building
  • Black non-slip shoes ($120 - $250) - Purchase at a retailer of your choice (Note: Invest in good quality, comfortable black non-slip shoes – you will be on your feet all day in this program and in your career).

Preparation courses: It is recommended students take PREP 100 and ETHI 110. Learn more about these courses.

Required textbooks: The winter 2019 booklist will be available Monday, Dec. 10. Required books may be purchased at the SAIT Bookstore.

  • Manual of Meat Cutting and Processing
  • Theory of Meat Cutting Modules
  • Retail Meat Management Modules

The book list is subject to change. We recommend you wait to buy your textbooks until your first few days of classes. 

Anticipated total supply costs: You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $850. This is not included in your tuition.

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

Georg Windisch, Academic Chair, Butchery and Charcuterie Management
Phone: 403.774.5063
Email: georg.windisch@sait.ca

Hospitality Management

Orientation date: To be confirmed for 2019.

Required equipment/tools: This is a Bring Your Own Device (BYOD) program. You are responsible for bringing a laptop that meets the minimum hardware requirements and operating system. 

You also require:

  • professional dual hinge corkscrew ($15) - may be purchased at the Market Place in the John Ware building
  • paper and supplies ($250 per year)

Required attire:
Proper attire during food and beverage service:

  • server's jacket (included in your $30 laundry fee) and issued twice weekly from the laundry facilities in the John Ware building
  • black dress pants with side pockets — purchase on your own
  • black dress shoes — purchase on your own
  • black dress socks — Purchase on your own

Proper attire during food production:

  • chef's hat, necktie and hair nets ($15) — may be purchased from the SAIT Bookstore
  • chef's jacket, waist apron and pants (included in your $30 laundry fee) and issued twice weekly from laundry facilities in the John Ware building
  • closed-toe black shoes — Can be purchased at any retail outlet

You must also dress in proper business attire for class presentations and industry visits. 

Tips for success

  • 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 and weekends. In this program, classes in Food and Beverage Service and Food Production Management are scheduled into the evening over two three-week sessions. Service at The Highwood is scheduled until 10 pm.
  • Students require one business dress outfit to wear at guest speaker presentations and during industry field trips. This outfit can also be used for job interviews and another contact with industry.

Preparation courses: It is recommended students take PREP 100 and ETHI 110. Learn more about these courses.

Required textbooks: Required books may be purchased at the SAIT Bookstore. We recommend you wait to buy your textbooks until your first few days of classes. The cost of new books is approximately $900 for the first year and $1,100 for the second year.

Anticipated supply costs: You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $1,100 for year one and $1,300 for year two. This is not included in your tuition.

Internship: Internship course fees are due in May of your first year (approximately $440 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.

Tourism seminar:  You are required to participate in a tourism seminar in the second semester which will cost approximately $75. 

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

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

Margaret Walsh, Hospitality Management Academic Chair
Phone: 403.284.8514
Email: margaret.walsh@sait.ca

Professional Cooking

Orientation date: To be confirmed for 2019.

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

Required uniform: 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.

Tips for 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.

Preparation courses: It is recommended students take PREP 100 and ETHI 110. Learn more about these courses.

Required textbooks: Your books can be purchased at the SAIT Bookstore. We recommend you wait to buy your textbooks until your first few days of classes. Your books will cost approximately $200. 

Anticipated supply costs: 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.

Internship: 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.

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

Contact: 
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

Travel and Tourism

Orientation date: To be confirmed for 2019.

Required equipment/tools: This is a Bring Your Own Device (BYOD) program. You are responsible for bringing a laptop that meets the minimum hardware requirements and operating system for this program.

Preparation courses: It is recommended students take PREP 100 and ETHI 110. Learn more about these courses.

Required textbooks: You can purchase your books at the SAIT Bookstore. We recommend you wait to buy your textbooks until your first few days of classes. The cost of your books will be approximately $750 in year one and $350 in year two. 

Anticipated supply costs: You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $1,150 for year one and $750 for year two. This is not included in your tuition.

Internship: Between your first and second year of study, you will get to apply your skills in a mandatory professional internship. Internship course fees are due in May of your first year (approximately $422 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.

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

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

Return to Orientation

Next steps

Find a complete list of what you can do to prepare for classes on our next steps page.

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