Culinary Arts

Credential:: diploma
Program length:: 2 years
Location:: In person (Main Campus)
International applicants:: Accepted PGWP eligible
Faculty:: School of Hospitality and Tourism

Credit credentials

A credit credential includes courses with post-secondary credit applied.

These credits will be used towards your specific program and may be accepted towards a credential at SAIT or a different post-secondary institution.

The credit credentials include a bachelor's degree, applied degree, diploma, certificate and post-diploma certificate.

Bachelor Degree

SAIT has bachelor's degree programs in business, construction, and hospitality and tourism management.

Bachelor's degrees are generally four-year programs, but you have up to 10 academic years to complete your courses.

Applied Degree

SAIT's full-time applied degree programs involve one year of study through classes and lab work followed by one year of directed studies in a workplace setting. This builds on the completion of a recognized two-year diploma, which you must have to be admitted to an applied degree program.

You then have seven academic years to finish your applied degree, starting from the day you begin the first course in that program.

Diploma

At SAIT, over 40 full-time diploma programs cover a broad range of areas, from aircraft maintenance to travel and tourism.

Most diploma programs are completed in two years, though you can take up to seven academic years to complete the requirements.

Certificate

SAIT has several certificate programs in the sciences, health and trades.

These programs provide the essential skills to start a career but are shorter in length than SAIT's diploma programs - usually a year or less. However, you have up to five years to complete your program.

Post-Diploma Certificate

These programs build on skills developed through a diploma or degree program and combine classroom instruction with a workplace practicum.

They are often completed in a year or less.

Journeyperson

A certified journeyperson is recognized as a qualified and skilled person in a trade and is entitled to the wages and benefits associated with that trade. You must complete all apprenticeship periods and pass the exams to earn a journeyperson designation.

Non-credit credentials

A non-credit credential comprises courses and programs designed for professional or personal development.

Because these do not have post-secondary credits attached, they cannot be used towards any of the credentials above. We also cannot guarantee an external institute will accept these courses or credentials for transfer credit.

SAIT's non-credit certificates of achievement and completion are offered through Continuing Education and Professional Studies.

Certificate of Achievement

Certificates of achievement recognize the completion of a program that includes a formal evaluation of performance and a minimum of 144 (required and elective) course hours.

Certificates of achievement typically develop broader, complex skill sets. As of July 1, 2022, you have up to three years to complete the certificate. If you began these programs before July 1, 2022, you still have five calendar years to complete the program from when you began the first course.

Certificate of Completion

Certificates of completion recognize the completion of a program that includes a formal evaluation of performance and a minimum of 30 to a maximum of 143 course hours.

These certificates are shorter in duration than certificates of achievement and offer a focused education program. As of July 1, 2022, you have up to three years to complete the certificate. If you began before July 1, 2022, you will have five calendar years to complete the program from when you began the first course.

Professional Certificate

Program certificates recognize completion of a program that includes the formal evaluation of performance, and that is a minimum of one year in length.

These certificates have program-specific admission requirements.

Micro-credential

A micro-credential recognizes the completion of a non-credit course that includes a formal performance evaluation and verifies you have demonstrated specific competencies.

Micro-credentials focus on the mastery of specific skills. You receive a digital, shareable badge upon completing a SAIT micro-credential (SAITMicro).

Overview

Led by renowned chefs, our two-year Culinary Arts program offers expert, hands-on instruction at one of the best culinary schools in Canada. Train alongside culinary pros, gaining expertise in foundational cooking, garde manger, global cuisines, patisserie, culinary management and other culinary techniques.

Whether you want to be an executive chef, sous-chef, food stylist or pursue hotel and convention centre culinary opportunities, this program will prepare you.

Our focus is your success with small class sizes, personalized support, and upgraded facilities, including the Charcuterie Lab and SAIT’s gourmet Marketplace. Real-world experiences at the Highwood restaurant, downtown Campus, and 4 Nines Dining Centre prepare you for the culinary industry.

Under professional chefs’ guidance, develop essential cooking skills and stay updated with current trends through hands-on public cooking experiences, teamwork, and honing your professionalism and communication. You’ll attain skills beyond those taught at the average cooking school.

You’ll be able to showcase your skills during your year-end capstone courses. After graduating, you can go on to take additional exams to become a Red Seal chef.

Professional paid internship and study tours

Participate in a paid internship in your third semester, gaining industry exposure and connections.

Explore international destinations like Australia, France, Spain, Italy, Chile, and Thailand by participating in one of our optional study tours.

Global recognition through chef competitions

Compete locally and globally in culinary competitions, opening doors to a global career path.

Our students have secured gold and silver in Provincial and National Skills, Canadian Chef Association competitions, and top-three rankings in competitions worldwide, including France, Shanghai, Singapore, and Toronto over the last several years.

SAIT graduates have even competed in the prestigious Top Chef Canada competition. Whatever your culinary dreams and goals, this program will prepare you to bring the heat.

Those who work in culinary arts tend to be directive, methodical and innovative.

You need:

a genuine love of food and cuisine
artistic and creative talent
good health and stamina
a keen sense of taste and smell
excellent hand-eye coordination
strong math skills
a memory for details
communication skills, interpersonal skills and team-building skills
the ability to remain calm in hectic circumstances
the ability to stand for long periods
willingness to work evenings and weekends or irregular hours
organizational skills
respect for food safety standards.

You should enjoy planning and organizing menus, supervising the work of others, and using tools and equipment to perform tasks.

This program aligns with the Alberta Apprenticeship and Industry Training (AIT) curriculum for all three technical training periods for Cooks.

You can challenge the first-year provincial exam after completing your first year, the second-year exam after completing your third and fourth semesters (provided you passed the first-year government exam), and the third-year exam after graduation (provided you passed the first and second-year government exams.)

Upon passing the exams, you can register as an apprentice and complete the 4,680 on-the-job training hours to earn your journeyperson designation.

During your third semester, you’ll participate in a professional paid internship for a minimum of 240 hours.

During your internship, you’ll learn in a real-world environment while you develop valuable industry connections and network with future employers.

You can also broaden your horizons and take advantage of exciting international study tours. Previous tour locations include Australia, France, Spain, Italy, Chile, and Thailand. Study tours are optional and have additional costs.

Finally, you’ll participate in a year-end capstone project, where you’ll showcase and demonstrate your skills.

After successfully completing this program, you’ll receive a SAIT Culinary Arts diploma.

Download program info

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.

people icon 97% graduate employment rate

salary icon $38,720 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, 63200, 65201.

Career counselling and support

Unsure which career path is for you? SAIT offers career planning services to help you decide your future.

You can also get started by taking our online career finder quiz, which can help you narrow down your search based on your current skills and interests.

Finally, you can also head to Alberta alis for various tools and resources, including additional quizzes and labour market information to help you narrow down a career path.

Services and workshops

Courses

The Culinary Arts diploma requires 73.5 credits (25 courses) to complete.

The program spans two years, with two semesters each year.

View classes by semester

Sugguested schedule of study

First year

Semester 1

Course Code	Course Name	Credit
COOK-204	Culinary Fundamentals	3.0
COOK-207	Breakfast and Brunch	3.0
COOK-217	Vegetables and Starches	3.0
COOK-223	Fundamentals of Cold Foods	3.0
COOK-227	Soup, Sauces and Stock	3.0
KMGT-202	Culinary Management I	3.0
Semester 1 Total		18.0

Semester 2

Course Code	Course Name	Credit
COOK-203	Capstone Year I	3.0
COOK-233	Classic and Contemporary Hot Foods	3.0
COOK-253	Butchery for Chefs	3.0
COOK-263	Quick Services Cooking	3.0
COOK-267	Baking and Yeast Goods	3.0
KMGT-250	Culinary Management II	3.0
PINT-201	Professional Internship	1.5
Semester 2 Total		19.5

Second year

Semester 3

Course Code	Course Name	Credit
COOK-303	Contemporary Restaurant Cuisine - Lunch	3.0
COOK-307	Patisserie	3.0
COOK-317	Contemporary Restaurant Cuisine - Dinner	3.0
COOK-333	Garde Manger	3.0
KMGT-320	Culinary Management IV	3.0
Culinary Management Elective (choose 1)
KMGT-300	Culinary Management 3A	3.0
KMGT-310	Culinary Management 3B	3.0
Semester 3 Total		18.0

Semester 4

Course Code	Course Name	Credit
COOK-302	Capstone Year II	3.0
COOK-304	Exploration of Canadian Cuisine	3.0
COOK-350	Exploration of Global Cuisine	3.0
FDPM-300	Community Events and Guest Services	3.0
KMGT-325	Culinary Management V	3.0
NUTR-313	Nutrition and Special Dietary Needs	3.0
	Semester 4 Total	18.0
	Program Total	73.5

Course	Credits
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: COOK 204 COOK 207 COOK 217 COOK 223 COOK 227 COOK 233 COOK 253 COOK 263 COOK 267 KMGT 202 Corequsites: KMGT 250	3
This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures.	3
This course provides the tools, theory and practical experience to prepare classic and contemporary breakfast items. Topics include mise en place, safe handling, storage, cooking methods, production and service.	3
This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This course provides theory and practical experience to prepare hors d’oeuvres, salads, dressings and vinaigrettes, sandwiches and a variety of cold appetizers. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This course provides the tools, theory and practical experience to prepare meat. Topics include mise en place, storage and safe handling. You will be exposed to primal and sub-primal cuts of meat. You will also learn about the relationship between muscle structure and the cooking process.	3
This course provides the tools, theory and practical experience to prepare dishes in a short timeframe. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This course provides the tools, theory and practical experience to prepare various yeast goods and desserts. Topics include mise en place, storage, safe handling, cooking methods, production and service.	3
This capstone provides an opportunity for you to demonstrate practical culinary skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management 1-5. You will be individually assessed through a practical capstone project, as well as through written and oral assessments. Pre-requisites: Concurrent prerequisites: COOK 203 COOK 303 COOK 307 COOK 317 COOK 333 COOK 350 COOK 304 FDPM 300 NUTR 313 KMGT 320 Corequsites: KMGT 325	3
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte lunch restaurant operation. Topics include mise en place, storage, safe handling, cooking methods, production and service. Pre-requisites: COOK 203	3
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of Canada’s classic and contemporary cuisine. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will learn about the Canadian landscape of food by preparing regional and national dishes. Pre-requisites: COOK 203	3
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to the presentation of desserts. Topics include mise en place, storage, safe handling, cooking methods, production and service. Pre-requisites: COOK 203	3
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte dinner restaurant operation. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will explore culinary trends, service styles, and the function and organization of kitchen brigades. Pre-requisites: COOK 203	3
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to cold food dishes including pâté and terrines. Topics include mise en place, storage, safe handling, cooking methods, production and service. Pre-requisites: COOK 203	3
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of diverse cuisines. Topics include mise en place, storage, safe handling, cooking methods, production and service. You will explore and produce foods from popular culinary cultures. Pre-requisites: COOK 203	3
This course builds and enhances proficiency in guest service and introduces event planning and execution. You will explore the importance of community engagement and social outreach to culinary professionals. Pre-requisites: COOK 203	3
Culinary Management I introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. You will apply those tools, concepts and theories in your technical courses. During your learning journey, you will be introduced to communication and presentations; financial and inventory management; people, leadership, teams and culture; and social media, brand and marketing.	3
This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will build on your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to culinary diplomacy and anthropology, beverage arts, and guest experience and service. Pre-requisites: KMGT 202	3
This course builds proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will enhance your skills in communication, social media, branding and marketing. You will also be introduced to kitchen facility management. Pre-requisites: Concurrent prerequisites: KMGT 300 or KMGT 310	3
This course enhances proficiency in managing a culinary business. You will expand your knowledge of financial and inventory management, as well as people, leadership, teams and culture. You will also be introduced to menu planning and design, trends and technology in culinary arts, and hospitality entrepreneurship. Pre-requisites: KMGT 320	3
This course introduces, builds and enhances proficiency with the tools, concepts, theory and practical application of cooking techniques related to nutritional and dietary needs. You will explore logistics, packaging and labelling of home meal replacement and deli items. Pre-requisites: COOK 203	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: KMGT 202 BAKE 228 or COOK 204	1.5

Culinary management elective (choose one)

Course	Credits
This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Culinary diplomacy and anthropology will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality. Pre-requisites: KMGT 250	3
This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality. Pre-requisites: KMGT 250	3

Course

Credits

This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Culinary diplomacy and anthropology will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.

Pre-requisites:

KMGT 250

This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Beverage arts will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality.

Pre-requisites:

KMGT 250

Progression

Students must attain a PGPA and/or a CGPA of 2.0 or better in each semester and pass the necessary prerequisite courses to progress through the program. To qualify for graduation, students must pass all courses, attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

Review our grading and progression procedure >

Admission requirements

Applicants educated in Canada

All applicants must demonstrate English language proficiency and meet the following requirements or equivalents.

at least 50% in English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10 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 out what educational documents are accepted 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.

Upgrade

English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Available intakes

Fall 2024

Start dates:

Sep 03, 2024

Domestic students: Waitlisted: Application deadline: June 28, 2024
International students: Closed: Application deadline: May 29, 2024

Winter 2025

Start dates:

Mar 17, 2025

Domestic students: Open: Application deadline: Oct. 25, 2024
International students: Open: Application deadline: Sept. 30, 2024

Costs

2024/25 tuition and fees

The following costs are effective as of July 1, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$8,362.50	$1,608	$9,970.50
2	2	$8,028	$1,608	$9,636
Total cost:				$19,606.50

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$26,962.50	$1,608	$28,570.50
2	2	$25,884	$1,608	$27,492
Total cost:				$56,062.50

Books and supplies are approximately $900. You will need to purchase these in your first week.

This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page.

Find your booklist on the SAIT Bookstore's website. The booklist will be available closer to the program 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 this term.

Required equipment/tools

You must purchase a professional knife kit.

The cost is $200 and must be purchased through a dedicated website.

You will receive an e-mail within one month of the program start date to purchase the kit, which must be purchased with a credit card.

Required uniform

One of your first steps to becoming a student in the Culinary Arts diploma program is to be sure you have the required attire on your first day of class and dress appropriately throughout the program.

Chef uniform: Your Chef's jacket, waist apron and pants are provided with an annual laundry fee of $250 and issued twice weekly from laundry in the John Ware building. This fee is included in your additional fees already. Facemasks will also be supplied.
Your Chef's hat, necktie, hairnets and gloves (included in the tool kit) are available from The Market Place.
Professional non-slip kitchen shoes: SAIT will have a vendor on site on the Orientation day, but shoes can also be purchased at any professional shoe vendor. We suggest buying a clog-style shoe.

Uniform includes:

Hair net. All hair must be tucked into your hairnet
Chef's hat
Necktie
Chef's whites
Name tag
Waist apron
Chef's pants
Chef's clogs or non-slip shoes

Jewelry, including rings, bracelets and dangling earrings, are not to be worn in class. Wedding bands, stud earrings and watches are acceptable.

Internship fees

Internship course fees are due in May of your first year (approximately $553 for domestic students.)

This is included in the overall tuition listed in the fee table. However, it often comes as a surprise since most of your tuition is due in August and January.

Optional study tour

There is an optional international study tour between the first and second years. If interested, you should budget approximately $3,500.

2023/24 tuition and fees

The following costs are effective until June 30, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$8,287.50	$1,870	$10,157.50
2	2	$7,956	$1,570	$9,526
Total cost:				$19,683.50

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$26,950.13	$1,870	$28,820.13
2	2	$25,872.12	$1,570	$27,442.12
Total cost:				$56,262.25

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.

Learn more

Fees

Your fees are calculated based on the number of course credits you take per semester (approximately 16 weeks of study). In most cases, your fee is determined based on whether you're taking more or less than nine (9) course credits (more than nine credits in a semester are considered full-time studies.)

Fees are adjusted for programs with start dates outside the typical 15-week program.

2024/25 fees per semester

Fees are subject to change without notice.

A breakdown of mandatory fees based on whether you are taking less than or more than nine credits per semester
SAIT fees	Less than 9 credits/semester	9 or more credits/semester
Campus athletic and recreation fee: supports the provision of recreation and fitness facilities, movement classes, wellness programs, events, intermural activities, varsity sports programs, and a variety of initiatives offered throughout the academic year. Exemptions to recreation fees are made in some circumstances.	$51.50	$103
Student support fee: supports services and resources to help you succeed throughout your academic career, including Career Advancement Services and Student Development and Counselling.	$53.75	$107.50
Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance your experience.	$53.75	$107.50
UPass: provides you with unlimited access to Calgary Transit. Additional eligibility requirements apply to obtain a UPass.	n/a	$165
Saitsa fees
Saitsa fee: supports the student-led, non-profit organization representing students. Fees support the operation of various student services, activities, and programming. Saitsa fees are paid per credit to a maximum amount of $146 per semester.	$16.23/credit	$146 maximum
Health and dental plan: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits. Health and dental fees are charged per semester to an annual maximum amount of $172 for health and $158 for dental. Find more details at saitsa.com/benefits. In most cases, your fees are quoted based on paying for a full year of health and dental coverage. International students are charged these fees regardless of course load. Domestic students with existing health and dental coverage may opt-out.	n/a	$91 for health $84 for dental

Application process

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

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 $150 for international applicants.

Apply now

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.

Culinary Arts

On this page:

On this page:

Overview

Professional paid internship and study tours

Global recognition through chef competitions

Traits, skills and aptitudes

Academic path

Practicum, co-op and work integrated learning

Credentials

Careers and opportunities

Career counselling and support

Courses

Required courses

COOK 203 - Capstone Year I Show details

Pre-requisites:

Corequsites:

COOK 204 - Culinary Fundamentals Show details

COOK 207 - Breakfast and Brunch Show details

COOK 217 - Vegetables and Starches Show details

COOK 223 - Fundamentals of Cold Foods Show details

COOK 227 - Soup, Sauces and Stock Show details

COOK 233 - Classic and Contemporary Hot Foods Show details

COOK 253 - Butchery for Chefs Show details

COOK 263 - Quick Service Cooking Show details

COOK 267 - Baking and Yeast Goods Show details

COOK 302 - Capstone Year II Show details

Pre-requisites:

Corequsites:

Cook 303 - Contemporary Restaurant Cuisine - Lunch Show details

Pre-requisites:

COOK 304 - Exploration of Canadian Cuisine Show details

Pre-requisites:

COOK 307 - Patisserie Show details

Pre-requisites:

COOK 317 - Contemporary Restaurant Cuisine - Dinner Show details

Pre-requisites:

COOK 333 - Garde Manger Show details

Pre-requisites:

COOK 350 - Exploration of Global Cuisines Show details

Pre-requisites:

FDPM 300 - Community Events and Guest Service Show details

Pre-requisites:

KMGT 202 - Culinary Management I Show details

KMGT 250 - Culinary Management II Show details

Pre-requisites:

KMGT 320 - Culinary Management IV Show details

Pre-requisites:

KMGT 325 - Culinary Management V Show details

Pre-requisites:

NUTR 313 - Nutrition and Special Dietary Needs Show details

Pre-requisites:

PINT 201 - Professional Internship Show details

Pre-requisites:

Elective courses

Culinary management elective (choose one)

KMGT 300 - Culinary Management 3A Show details

Pre-requisites:

KMGT 310 - Culinary Management 3B Show details

Pre-requisites:

Progression

Admission requirements

Applicants educated in Canada

Applicants educated outside of Canada

Academic Upgrading

English language proficiency

Available intakes

Fall 2024

Winter 2025

Costs

2024/25 tuition and fees

Domestic students

International students

Books and supplies

Required equipment/tools

Required uniform

Internship fees

Optional study tour

2023/24 tuition and fees

Domestic students