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This program will be delivered in a blended format (OA, OS, OR and OF/CLAS) for the Fall 2021 semester.
Some courses will be delivered online while others occur on-campus.
Learn more about our course delivery options
Overview
Considered the best in Canada, the Culinary Arts program, (previously Professional Cooking) is delivered by world-renowned chefs who provide expert, hands-on training. In just two short years you will have the opportunity to train and interact with 20 leading culinary professionals - an amazing experience for anyone passionate about the culinary arts..
During this full-time two year program, you will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management which includes courses such as hospitality mindset, teams and cultures, beverage arts and culinary diplomacy to mention a few. In an industry experiencing high demand, graduates from SAIT’s Culinary Arts program gain valuable, real-life experience and are well prepared for a diverse range of options in the dynamic culinary world.
At SAIT, we are focused on our students’ success and deliver on this promise through small class sizes, a personalized approach and state-of-the-art facilities. Our classrooms and labs have recently received $7 million in upgrades including the new Michelle O’Reilly Charcuterie Lab, SAIT’s gourmet Market Place and our downtown Culinary Campus. Operating in live classroom environments such as the renowned Highwood restaurant, downtown Campus and 4 Nines Dining Centre provides real world experience that readies you for success in the culinary industry.
As a student, you will learn essential cooking skills and current trends through repetitive production style cooking for the public under the watchful eyes and guidance of our professional chefs - just like you would in a real kitchen. Working in teams, you will hone your professionalism, critical thinking and effective communication skills.
At the year-end capstone courses you will have the opportunity to showcase and demonstrate the skills learned throughout your learning journey.
Professional paid internship and study tours
Between your second and fourth semester of your study, you will get to apply your skills in the industry through a professional paid internship. In addition to learning in a real-world environment, internships provide valuable connections and opportunities to network with future employers.
As a student, you can also take advantage of exciting international study tours. Previous tour locations have included Australia, France, Spain, Italy, Chile and Thailand.
Global recognition through chef competitions
SAIT’s Culinary Arts program will give you the skills for a global career path and opportunities to work in the world’s finest dining establishments. You also have the option to compete in skills and culinary competitions - both locally and internationally. Our students have won gold and silver in Provincial and National Skills in addition to the Canadian Chef Association competitions. Our students have also competed in Hong Kong, Shanghai, Singapore and Toronto over the last several years placing in the top three.
Is this the right fit for me?
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 7 am and dinner service at the Highwood ends at 10 pm.
The culinary industry is fast-paced with a focus on customer service.
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.
You must be able to read, write and comprehend the English language at a level exceeding basic conversational English.
Students with higher grades in high school usually experience more success in SAIT programs.
Accreditation
Alberta Apprenticeship has accredited this program for all three technical training periods.
Students are still required to complete 4,680 hours of paid work experience and must successfully challenge all three provincial exams before considered eligible for the Red Seal exam and designation.
Students in the Professional Cooking program can challenge:
- the first-year government exam after successful completion of their first year in the diploma program
- the second-year government exam after successful completion of the third and fourth semesters provided they passed the first-year government exam
- the third-year government exam after successful completion of the Professional Cooking diploma provided they passed the first and second-year government exams.
Credentials
After successfully completing this program, graduates will receive a SAIT diploma in Culinary Arts. Students that began this program before Fall 2021 will receive a SAIT diploma in Professional Cooking.
Career opportunities
Graduates can pursue job opportunities in restaurants, hotels and convention centres. Potential positions include:
- executive chef
- sous-chef
- chef de partie
- banquet chef
- Garde manger
- chef de cuisine
- kitchen manager
Related careers include:
- food stylist
- educator
100%
$35,100
Tuition and fees per year*
Year 1: $8,923
Year 2: $7,455
Year 1 (International): $24,462
Year 2 (International): $22,970
*Tuition, fees, books and supply costs are subject to change
Full costs
Tuition and financial aid
Requirements
You will be offered admission to this program through direct entry if you meet the admission requirements and space is available.
When can you apply?
Applications are accpeted until the program start date but are subject to change.
- Applications for Fall 2021 open Oct. 7, 2020.
- Applications for Winter 2022 open March 31, 2021.
| Term | Program start |
|---|---|
| Fall 2021 | Sept. 7, 2021 |
| Winter 2022 | March 21, 2022 |
SAIT named Canada’s top hospitality and top culinary school
For the sixth consecutive year, CEOWORLD Magazine recognized SAIT as the number one hospitality school in Canada.
Admission Requirements
Admission requirements
A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents:
- English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10 and,
- Math 10C or Math 10-3 or Pure Math 10 or Applied Math 10.
All applicants must demonstrate English Language Proficiency prior to admission, including students educated in Canada.
SAIT accepts high school course equivalents for admission. If you don't meet the requirements, consider Academic Upgrading.
SAIT evaluates international documents for admissions. After you've applied, consider our international document assessment service if your education is from outside of Canada.
Direct entry: four step process
Step 1: Read the program information to see the qualities needed for student success.
Step 2: Ensure that you meet all of the admission requirements listed above.
Step 3: Apply to Culinary Arts and submit your transcripts and/or anticipated final grades.
- Admission will be extended on a first-qualified, first-offered basis until the program is full.
Step 4: Continue to monitor changes to your application status through mySAIT.ca.
Communication during admisison
Email is the primary source of communication during the admission process. Ensure your personal email account is managed appropriately to receive our emails, files and communications.
Courses
Program outline
Looking for course descriptions and requisites? Visit the course catalogue
I am a current student entering my second year
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 |
| KMGT-300 | Culinary Management 3A | 3.0 |
| KMGT-310 | Culinary Management 3B | 3.0 |
| Semester 4 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 5 Total | 18.0 | |
| Program Total | 73.5 |
Course outline for students who began this program before Fall 2021
First year
Semester 1
| Course Code | Course Name | Credit |
|---|---|---|
| COOK-202 | Culinary Fundamentals | 3.0 |
| COOK-227 | Soup, Sauces and Stock | 3.0 |
| COOK-235 | Dinner Cookery | 3.0 |
| COOK-253 | Meat Preparation | 3.0 |
| COOK-267 | Baking and Yeast Goods | 3.0 |
| Semester 1 Total | 15.0 | |
Semester 2
| Course Code | Course Name | Credit |
|---|---|---|
| COOK-207 | Breakfast Cookery | 3.0 |
| COOK-217 | Vegetables and Starches | 3.0 |
| COOK-223 | Cold Kitchen | 3.0 |
| COOK-233 | Lunch Cookery | 3.0 |
| COOK-263 | Line Cook | 3.0 |
| Semester 2 Total | 15.0 | |
Semester 3 (between the first and second year)
| Course Code | Course Name | Credit |
|---|---|---|
| PRAC-287 | Professional Internship | 3.0 |
| Semester 3 Total | 3.0 | |
| First Year Total | 33.0 | |
Second year
Semester 4
| Course Code | Course Name | Credit |
|---|---|---|
| COMM-363 | Workplace Communication Skills | 1.5 |
| COOK-303 | Lunch á la Carte | 3.0 |
| COOK-307 | Patisserie | 3.0 |
| FDBS-323 | Food and Wine Pairing | 1.5 |
| FDBS-327 | Food and Beverage Service | 3.0 |
| NUTR-313 | Nutrition and Home Meal Replacement | 3.0 |
| Semester 4 Total | 15.0 | |
Semester 5
| Course Code | Course Name | Credit |
|---|---|---|
| COOK-317 | Dinner á la Carte | 3.0 |
| COOK-333 | Garde Manger | 3.0 |
| COOK-350 | Culinary Perspectives | 3.0 |
| COOK-352 | Market Food Production and Costing | 3.0 |
| FDPM-353 | Supervision and Event Planning | 3.0 |
| Semester 5 Total | 15.0 | |
| Second Year Total | 30.0 | |
| Program Total | 63.0 | |
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.
Transfer options
The opportunity to advance your education through transfer to, within or from SAIT is available with the following universities and colleges:
- Alberta Apprenticeship and Industry Training
To learn more, visit Transfer Options
Costs
2021/22 Domestic Tuition and Fees*
| Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2021/22 total |
|---|---|---|---|---|---|
| 1 | $7,590 | $793.20 | $287.77 | $252 | $8,923 |
| 2 | $6,122 | $793.20 | $287.77 | $252 | $7,455 |
2021/22 International Tuition and Fees*
| Year | Tuition fees | SAIT fees | Saitsa fees | Health & Dental Plan | 2021/22 total |
|---|---|---|---|---|---|
| 1 | $23,129 | $793.20 | $287.77 | $252 | $24,462 |
| 2 | $21,637 | $793.20 | $287.77 | $252 | $22,970 |
*Second year tuition and fees are for students continuing in there second year for Professional Cooking.
*Fees and tuition are based on a two-semester full course load structure. There may be additional fees for practicums and terms held outside this time frame.
SAIT Fees
Campus athletic and recreation Fee: $183.20
Universal transit pass (UPass): $310 - Check eligibility here.
Student support fee: $150
Student technology fee: $150
Health and Dental Fees
Domestic Students
- Health Plan: $122
- Dental Plan: $130
- For students with existing health and/or dental plans, please refer to the Saitsa website for information on opting out.
International Students
- Health and Dental Plan: $252
- For more information on Health and Dental Benefits for International students please contact the International Centre.
Books and supplies*
- Books and supplies are approximately $1,000 - $1,500 per full-time year.
- A $250 laundry fee is included in the above totals.
- For an estimate of the costs associated with purchasing a device that meets the standard hardware and software requirements, see our computers and laptops page.
- Find out about tuition and financial aid.
* Tuition, fees, books and supply costs are subject to change.
Next steps for incoming students
Have you been accepted to this program? Here's what you'll need for your first day of classes.
Fall 2021
Orientation
Your program orientation will take place Aug. 30 online and Sept. 2 on campus (optional). Check your schedule in mySAIT for the time and location details.
Learn more about your orientation.
How to register for classes
You'll follow a fixed block registration process to enrol in your classes. Learn how to register on our registration and schedules page.
Computers and laptops
This is a bring your own device program with a standard hardware and software requirement. See the specific requirements on our computers and laptops page.
Required equipment/tools
Your knife tool kit ($540) can be optionally purchased on orientation day and within the first week of classes 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 (your Chef's uniform) are provided with an annual laundry fee of $250 and issued twice weekly from laundry in the John Ware building.
Facemasks will also be supplied.
Chef's hat, necktie, hairnets and gloves (included in the tool kit) are available for purchase from the Market Place.
Chef's clogs ($90 - $140) may be purchased from the SAIT Bookstore. 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
To support your success, you’ll be automatically registered in two short courses to prepare you for the academic year:
PERS 050: Student Rights and Responsibilities
This course is designed to introduce you to student rights and responsibilities at SAIT. You will learn about SAIT's rich and diverse community, become familiar with guidelines and procedures that create a safe, respectful learning experience for you, and gain practical tips for how you can engage in the SAIT community in a positive and responsible way. PRES-050 must be completed within 30 days from the start of the semester.
PREP 100: The SAIT Experience
Get tips and insider information on time management, exam preparation, effective notetaking and more through this free, online short course for new students. Plus, learn about discussion boards, online communication and submitting assignments online. Course completion is recommended by the end of your first semester.
Both courses can be accessed through Brightspace (D2L) before the first day of classes.
Required textbooks
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 required this term.
Anticipated supply costs: You will need to purchase books and program supplies in your first week. Your books and supplies will cost approximately $900. This is not included in your tuition.
Internship: 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 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, Academic Chair
Email: hospitality.info@sait.ca
Academic chair
Georg Windisch, Academic Chair, Culinary Arts Year One
Email: georg.windisch@sait.ca
Rupert Kaupp, Academic Chair, Culinary Arts Year Two
Email: rupert.kaupp@sait.ca
Next steps for all students
Here's what else you'll need to do to get ready!
Next steps for accepted students
Important dates and deadlines
Find important dates applicable to all students, including your transcript and tuition payment deadlines on our Important Dates page.