Overview
Join one of Canada's top culinary schools and build a career that feeds your passion and creativity.
Guided by world-class pastry chefs, you'll gain hands-on training in artisan breads, classic and modern patisserie, chocolate and confectionery, and more, as well as culinary management. Whether you aspire to become an executive pastry chef, cake designer, or work in luxury hospitality, this two-year diploma program equips you with the creativity, precision, and professionalism to succeed.
With small class sizes, state-of-the-art baking labs, and real-world experience, you'll develop both technical mastery and essential professional skills like teamwork, communication, and time management. You'll also have the chance to showcase your talent in capstone courses and pursue Red Seal certification.
Hands-on production environment
Our focus is simple: real-world experience. Over two years, you'll spend the majority of your time in culinary labs, mastering practical skills under expert guidance. Expect about 20 hours a week dedicated to homework and review - because excellence takes practice.
You won't just learn behind the scenes - you'll showcase your creations in SAIT's gourmet outlets, including the renowned Highwood Kitchen + Bar, the Culinary Campus International Market, and our downtown Tastemarket Canadian Kitchen. It's your chance to shine and serve guests in professional settings
Professional paid internship and study tours
Between your first and second year, you'll gain a minimum of 320 hours of hands-on experience through a paid internship, applying your skills in a professional kitchen while building industry connections that can launch your career.
Want to take your learning global? Join an international study tour to culinary destinations like France, Australia, Thailand, Germany, Spain, and Portugal, where you'll explore world-class cuisines and cultures.
Global recognition
Compete in local and international baking and pastry competitions, opening doors to a global career path. Our students have earned top rankings in events worldwide, and alumni have appeared on programs such as Halloween Wars All Stars on Food Network Canada.
How SAIT’s globally ranked School of Hospitality and Tourism teaches human connection
At SAIT’s School of Hospitality and Tourism, instructors and leaders don’t just teach great hospitality — they live it.
Baking and pastry professionals are known for their creativity, methodical approach, and innovation.
To thrive in this field, you'll need:
- a passion for baking and pastry on a global scale
- artistic flair and a creative mindset
- stamina and good health for a fast-paced environment
- a keen sense of taste and smell
- precision and coordination for detailed work
- strong math and organizational skills
- a sharp memory for details
- excellent communication and teamwork abilities
- the ability to stay calm under pressure
- comfort with standing for long periods
- flexibility to work evenings, weekends, and irregular hours
- respect for food safety standards.
You should enjoy being creative, working with your hands, and mastering baking and patisserie techniques - because in this career, every detail matters.
If this sounds like you, this could be your perfect fit.
Between your first and second year, you'll apply your skills in a professional paid internship.
You can also take advantage of exciting international study tours. Study tours are optional and include additional costs.
This program follows the Alberta Apprenticeship and Industry Training (AIT) curriculum for all three technical training periods for Bakers.
Here's how it works:
- After year one: Challenge the first-year provincial exam.
- After year two: Challenge the second-year exam (once you've passed the first-year exam).
- After passing both the first-and second-year exams, you can challenge the third-year exam at any point during your program.
For more information about the Baker apprenticeship, including registration details and required on-the-job training hours, visit tradesecrets.alberta.ca.
After successfully completing this program, you'll receive a SAIT Baking and Pastry Arts diploma.
Careers and opportunities
Each year, SAIT conducts a survey between February and April to determine the employment rate, salary and satisfaction of our newest SAIT alumni.
98% graduate employment rate
$36,400 average starting salary
Find out more about our graduate employment statistics >
Our graduates may work in the following occupations. Some careers require additional experience and education.
Associated National Occupational Classification (NOC) codes: 60030, 62020, 62200, 63202, 65201.
Career planning support
Unsure which career path is for you? Here are some recommended career planning resources to help you decide your future.
You can also head to Alberta alis for lots of information about careers in Alberta, including quizzes and labour market information to help you narrow down a path.
Finally, you can take our online career finder quiz, which can help narrow your options based on your current skills and interests.
Courses
The Baking and Pastry arts program requires 73.5 credits (25 courses) to complete.
The program spans two years, with two semesters each year.
| Course | Credits |
|---|---|
|
This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production. |
3 |
|
This course provides the tools, theory and practical experience to prepare sour doughs and pre-fermented doughs for artisan breads. Topics include ingredient function, safe handling and production. |
3 |
|
This course provides the tools, theory and practical experience to prepare basic hot and cold savoury dishes. Topics include mise en place, safe handling, storage, cooking methods and production. |
3 |
|
This course introduces fundamental knowledge in baking and pastry arts, focusing on safety and food sanitation, hands-on skills, and familiarization with lab equipment and safe food handling procedures. |
3 |
|
This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production. |
3 |
|
This course provides the tools, theory and practical experience to prepare a variety of cakes and icings. Topics include ingredient function, safe handling and production. |
3 |
|
This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments. Pre-requisites:Concurrent Prerequisites
Corequsites:
|
3 |
|
This course provides the tools, theory and practical experience to prepare a variety of cookies and pastries. Topics include ingredient function, safe handling and production. |
3 |
|
An in-depth study into the production and preparation of various pies and tarts with a focus on ingredient function, process and finishing techniques. |
3 |
|
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare chocolate confections and artisanal bean-to-bar chocolate. Topics include ingredient function, safe handling, production and packaging. Pre-requisites:
|
3 |
|
This capstone provides an opportunity for you to demonstrate practical baking and pastry skills and builds on key technical and theoretical learning from the second year of the program, including content from the Culinary Management courses. Pre-requisites:Concurrent Prerequisites:
Corequsites:
|
3 |
|
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare classic desserts and adapt those concepts into modernized versions. Topics include mise en place, storage, safe handling, baking methods and production. You will also explore the history of classic desserts. Pre-requisites:
|
3 |
|
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production. Pre-requisites:
|
3 |
|
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare sweet and savoury plates for a restaurant setting. Topics include ingredient function, safe handling production and service. Pre-requisites:
|
3 |
|
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare creative and innovative yeast goods and laminated dough products. Topics include ingredient function, safe handling, production and service. Pre-requisites:
|
3 |
|
This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production. Pre-requisites:
|
3 |
|
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare contemporary and traditional wedding cakes. Topics include ingredient function, safe handling and production. Pre-requisites:
|
3 |
|
Leadership and organizational culture in culinary management. This course introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. Students will develop communication, interpersonal and leadership skills essential to culinary and hospitality management, with a focus on communication strategies, while exploring emotional intelligence, team dynamics, and conflict resolution. Topics include teamwork, conflict management, organizational culture, wellness in the hospitality industry, and employee engagement. Emphasis is placed on professional communication, wellness, and engagement strategies that support effective relationships in hospitality workplaces. |
3 |
|
Foundations in Financial Management This course introduces key financial and operational principles in culinary management, including cost control, menu planning, and digital communication. Topics include recipe costing, portioning, and yield calculations, along with menu pricing, engineering, and inclusive design. Learners also explore branding and digital media strategies in the culinary field, to support operational success and professional growth. Emphasis is placed on practical costing, menu design strategies, and the use of digital tools to support both operational success and professional growth in culinary management. |
3 |
|
Guest Experience This course explores the principles of service excellence and guest experience across culinary disciplines. Students analyze guest expectations, service standards, and strategies for creating memorable dining and product experiences. Emphasis is placed on communication, sensory appeal, and professionalism in guest interactions. Pre-requisites:
One of:
|
3 |
|
Global food, culture and sustainability This course examines the cultural, social, and operational dimensions of food in a global context. Students explore how food shapes identity, builds community, and serves as a tool for diplomacy and connection across cultures. Emphasis is placed on sustainability in food service, as learners assess challenges and propose sustainable menu alternatives. The course also considers evolving food preferences and technological innovations that influence production and consumption, preparing learners to integrate cultural awareness, ethical practices, and forward-thinking strategies into modern culinary operations. Pre-requisites:
One of:
|
3 |
|
Entrepreneurial foundations in culinary management This course introduces the principles of entrepreneurship and business management within the culinary industry. Students explore the entrepreneurial mindset, compare business models, and develop strategies for professional networking and leadership. Emphasis is placed on building innovative, inclusive teams and understanding consumer behavior, marketing, and engagement. Learners also apply financial management concepts-including cost analysis, budgeting, and profit evaluation-to real-world culinary operations. Through practical projects and presentations, students strengthen communication and business skills essential to launching and managing successful food service ventures. Pre-requisites:
One of:
|
3 |
|
This course introduces the concept of human nutrition and its impact on health with the practical applications of recipe modification, food preparation and menu planning for a variety of dietary needs. |
3 |
|
This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation. Pre-requisites:
|
1.5 |
|
This course provides the tools, theory and practical experience to plan special projects that cater to various events and occasions. Topics include ingredient function, safe handling and production. Pre-requisites:
|
3 |
Progression
You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.
To qualify for graduation, you must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.
Admission requirements
Applicants educated in Canada
Applicants must demonstrate English language proficiency and completion of all the following courses or equivalents:
- at least 50% in English Language Arts 10-1 or 10-2, and
- at least 50% in Math 10C or Math 10-3.
SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.
All applicants who were educated outside of Canada must demonstrate English language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find accepted educational documents and assessment options.
SAIT may also accept courses completed at certain international post-secondary institutions.
Academic Upgrading
Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.
English language proficiency
All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.
Transfer agreements
At SAIT, we have created transfer agreements with partner institutions to allow you to earn course credits toward your SAIT program based on your previously completed credentials.
Transfer Alberta search tool
Use the Transfer Alberta search tool to see all transfer agreements between Alberta post-secondary institutions (including those with the University of Calgary, Mount Royal University and Bow Valley College.)
Search transfer agreements in Alberta
Transfer options for graduates
When you have completed this program, you may continue your education at a partner post-secondary institution. These transfer agreements include partnerships within and/or outside of Canada.
Credits this program transfers to
- Available credits:
- n/a
To become a registered baker, you should apply with Alberta Apprenticeship and Industry Training at the beginning of your program to receive a Blue Book.
Upon successful completion of this program, you should immediately apply to be registered as a Baker apprentice and show a record of 3,700 field experience hours to be able to write the Red Seal certification.
Available intakes
Winter 2026
Start dates:
- Domestic students: Waitlisted
-
-
Application deadline: Extended
-
- International students: Closed
-
-
Application deadline:
-
Fall 2026
Start dates:
- Domestic students: Waitlisted
-
-
Application deadline: June 30, 2026
-
- International students: Open
-
-
Application deadline: May 29, 2026
-
Winter 2027
Start dates:
- Domestic students: Open
-
-
Application deadline: Oct. 23, 2026
-
- International students: Open
-
-
Application deadline: Oct. 9, 2026
-
Costs
2025/26 tuition and fees
The following costs are effective as of July 1, 2025.
The estimated total cost of tuition and fees is based on the suggested schedule of study. Following a modified schedule will impact the fees you pay per semester and may alter final costs.
Students in this program pay an additional mandatory fee of $188.00 per year of study for uniform and apron laundry services.
Domestic students
The program total is based on the estimated amount you will pay if you enter this program during the 2025/26 academic year. The program total amount listed on your letter of admission may appear higher. This amount is your maximum tuition guarantee for the program. SAIT will not exceed this maximum, regardless of changes in tuition and fees between academic years.
Books and supplies range from $1,200 - $1,500. You will need to purchase these in your first week.
This is a bring-your-own-device program with standard computer hardware and software requirements. The cost of your device is in addition to the books and supplies mentioned above. See the specific requirements on our computers and laptops page.
Find your booklist on the SAIT Bookstore's website. The booklist will be available close to your start date. Can't find your program or course? The bookstore didn't receive a textbook list. Contact your program directly to determine if they're still refining course details or if you're in luck; no textbook purchase is required for that term.
Required equipment/tools
You must purchase a professional baking kit, which is approximately $750. You will receive an email one month before your start date with the option to purchase the kit by credit card from a dedicated website.
You're also required to purchase the following:
- A calculator
- 16-inch ruler
- Memory stick
- Digital scale - 5 kg capacity, 1 g increments
- Knife bag or toolbox
Required uniform
One of your first steps to becoming a Culinary Arts student is to make sure you have the required attire on your first day of class and dress appropriately throughout the program.
Your uniform includes:
- Hairnet (all hair must be tucked into your hairnet)
- Chef's hat
- Chef's whites
- Name tag
- Waist apron
- Chef's pants
- Professional non-slip chef shoes or clogs
Jewelry, including rings, bracelets and dangling earrings, is not to be worn in class. Wedding bands, stud earrings and watches are acceptable.
Your Chef's jacket, waist apron and pants are required with an annual laundry fee of $250 (included in your tuition).
Your chef's hat and hairnets (included in the tool kit) are available from the Culinary Campus International Market.
Wearing your uniform to class is mandatory.
Internship fees
You can begin your internship in the second semester of the program. The internship fee is already included in your tuition and is required for all students at this stage.
Optional study tour
There is an optional international study tour between the first and second years. If you are interested, please budget approximately $3,500.
Financial aid
Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.
Application process
Ready to apply?
Follow our step-by-step guide to submitting a successful application.
Communication during admission
Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the hospitality@sait.ca domain to your safe senders' list or you risk missing critical email messages.
Begin your application
Apply now using the online application portal.
Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $175 for international applicants.
Information sessions
Prepare for a strong start in your chosen program or get the details you need to decide your future path.
Our expert staff and faculty are ready to answer your questions and provide information about the following:
- What sets SAIT apart
- An introduction to the program and area of study
- Admission requirements
- Future career paths
- Information on the earning potential and graduate employment rates.
Contact us
School of Hospitality and Tourism Advising
-
Phone - 403.284.8612
International Student Advising
-
Phone - 403.284.8852
-
Email - international@sait.ca
Other programs you may be interested in
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Considered one of the best in Canada, this professional cooking program is delivered by world-renowned chefs who provide expert, hands-on training.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Certificate
- Availability
-
International Students Accepted PGWP eligible
Learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector.
- Program length:
- 1 year
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Whether your passion is starting your own hospitality business or creating innovative products within a larger company, this specialization introduces you to the entrepreneurial mindset, design thinking and new venture planning.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
- Certification type
-
Diploma
- Availability
-
International Students Accepted Not PGWP eligible
Choose a multi-disciplinary approach and select electives from various specializations to build a customized hospitality and tourism path.
- Program length:
- 2 years
- Location:
- In person (Main Campus)
- Faculty:
- School of Hospitality and Tourism
Subscribe for updates
Your journey starts here! Sign up to get important updates on:
- Food and hospitality programs
- Application information
- Relevant news and events
Oki, Âba wathtech, Danit'ada, Tawnshi, Hello.
SAIT is located on the traditional territories of the Niitsitapi (Blackfoot) and the people of Treaty 7 which includes the Siksika, the Piikani, the Kainai, the Tsuut’ina and the Îyârhe Nakoda of Bearspaw, Chiniki and Goodstoney.
We are situated in an area the Blackfoot tribes traditionally called Moh’kinsstis, where the Bow River meets the Elbow River. We now call it the city of Calgary, which is also home to the Métis Nation of Alberta.