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Overview
Considered one of the best in Canada, the Culinary Arts program at SAIT is delivered by world-renowned chefs who will give you expert, hands-on culinary training.
In just two short years, you’ll have the opportunity to train and interact with 20 leading culinary professionals - a remarkable experience for anyone passionate about the culinary arts.
You will train in all aspects of the culinary trade, including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management, including courses such as hospitality mindset, teams and cultures, beverage arts, culinary diplomacy and more.
You will gain valuable, real-life experience in this high-demand industry and be well-prepared for a diverse range of options in the dynamic world of culinary arts.
Our students’ success is a top priority, and we deliver on this promise through small class sizes, a personalized approach and state-of-the-art facilities.
Our classrooms and labs 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 will provide real-world experience that prepares you for success in the culinary industry.
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 workplace kitchen. Working in teams, you will hone your professionalism and critical thinking skills while you develop effective communication skills.
Global recognition through chef competitions
Our 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 and Canadian Chef Association competitions. Our students have also competed in Hong Kong, Shanghai, Singapore and Toronto over the last several years and were placed in the top three rankings.
Our main goal is to prepare you for the real world in a hands-on, production-style environment.
The most successful students spend approximately 20 hours per week doing homework and review, with additional study required to prepare for exams.
Keep in mind that 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 the dinner service at The Highwood restaurant ends at 10 pm.
The culinary industry is fast-paced, with a strong focus on customer service.
The material is presented at a relatively 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.
The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available.
There may also be opportunities to further your education by transferring to another institution once you graduate.
Learn more about program and institution transfer options.
During your third semester, you will apply your skills in the industry through a professional paid internship. You’ll experience learning in a real-world environment while you develop valuable industry connections and get networking opportunities 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.
You will also participate in a year-end capstone course, where you can showcase and demonstrate the skills learned throughout your learning journey.
Alberta Apprenticeship has accredited this program for all three technical training periods for the Cook trade.
You must still complete 4,680 hours of paid work experience and must successfully challenge all three provincial exams before being considered eligible for the Red Seal exam and designation.
You can challenge:
- the first-year government exam after successfully completing your first year
- the second-year government exam after successfully completion the third and fourth semesters provided you passed the first-year government exam
- the third-year government exam after successfully completing the Culinary Arts diploma, provided you passed the first and second-year government exams.
A Red Seal Endorsement (RSE) is recognized globally.
After successfully completing this program, graduates will receive a SAIT diploma in Culinary Arts.
Careers and opportunities
Our graduates may work in the following occupations. Some careers require additional experience and education.
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 workshopsCourses
The Culinary Arts diploma requires 73.5 credits (25 courses) to complete.
The program spans two years, with two semesters each year.
| 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:
Corequsites:
|
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:
Corequsites:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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 |
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:
|
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:
|
3 |
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.
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.
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English language proficiency
All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.
Learn moreAvailable intakes
Winter 2024
Start dates:
- Domestic students: Waitlisted
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Application deadline: Feb. 18, 2024
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- International students: Closed
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Application deadline: Sept. 28, 2023
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Fall 2024
Start dates:
- Domestic students: Open
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Application deadline: June 28, 2024
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- International students: Closed
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Application deadline: May 29, 2024
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Costs
2023/24 tuition and fees
The following costs are effective as of July 1, 2023. They are an estimate of tuition and fees based on the recommended course load per year.
Domestic students
| 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 |
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Total cost:
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$19,683.50 | |||
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.
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 moreApplication process
Ready to apply?
Follow our step-by-step guide to submitting a successful application.
Learn how to applyCommunication 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.
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
Prepare for a strong start and get the details you need to make a decision about your future. Our expert staff and faculty are ready to answer your questions, and provide information about:
School of Hospitality and Tourism Advising
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Phone - 403.284.8612
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Email - hospitality.info@sait.ca
International Student Advising
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Phone - 403.284.8852
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Email - international@sait.ca
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