School of Hospitality and Tourism Programs

Camille Bond

A passion for science and food feeds a new career.

Camille Bond longed for a career that would combine her passion for science and food. However, working as a nurse full-time didn’t allow her the flexibility to pursue these interests. Luckily, the opportunity was presented to reduce her nursing shifts to part-time and enrol in SAIT’s Butchery and Charcuterie Management certificate program, which she gladly accepted. Before coming to SAIT, Camille studied science then went on to complete an accelerated nursing program. She worked as an oncology nurse, helping with the prevention, diagnosis, and treatment of cancer for over fourteen years. Through her work experience and education, she discovered that she could pair her anatomy knowledge with her love of charcuterie. What is the connection between nursing and charcuterie you might ask? Just ask Camille, “There’s quite a natural connection. Nursing anatomy helps to understand animal muscles and why certain cuts are tender and soft, what happens to an animal after harvesting, and what happens to make it become meat through fermentation.”

Being only a one-year program, Camille’s time at SAIT has flown by. When asked what sets SAIT apart, she said, “There’s a huge focus on student well-being and success. Instructors are welcoming, approachable and extremely knowledgeable in their field. The culinary program is well respected and I love telling people I go to SAIT.”

Since the COVID-19 outbreak, Camille has been working around the clock. She has returned to nursing full-time to help with patient pre-screening at the Tom Baker Cancer Centre, while also finishing her apprenticeship at a local charcuterie shop.

Looking to the future, Camille is excited to jump-start her new career. After graduation, she told us she plans, “To make charcuterie! I would love to produce products for my sister-in-law’s brewery selling meat platters, and one day morphing that into a business.” Working with a brewery would be an excellent fit, as Camille says she greatly enjoys pairing charcuterie with beer and experimenting with unique flavours such as cinnamon, juniper, cocoa and orange peel.

Reflecting on her time at SAIT, Camille is thankful for the opportunity to pursue a 2nd career, gain niche skills and truly feed her love for science, food and entertaining.

Lisa Neid

Investing in your education guarantees a bright future.

As another semester comes to a close, Lisa Neid feels like the sky is the limit for her career when she graduates next year, and a SAIT education is helping her get there. Currently enrolled in the Bachelor of Hospitality and Tourism Management program, Lisa has nothing but great things to say about her time so far at SAIT. From hands-on classroom experience to student clubs to studying abroad, she has made the most of her student experience, and now has a management position in her sights after graduation.

Lisa’s journey at SAIT began three years ago when she first enrolled in the Hospitality Management diploma program. With a decade of work experience under her belt, she had already fallen in love with the high-paced environment in the hospitality industry and knew she wanted to pursue post-secondary education in this field. Ultimately, she chose SAIT for its hands-on experience and the program fit. “Everyone is always eating and drinking,” she says with a laugh, “and it’s fun!”

After completing the two-year diploma program, Lisa decided to continue her education with SAIT’s new “2+2” bachelor program. With just two additional years of study, Lisa will graduate with a bachelor’s degree. Compared to her friends who have chosen to study at universities, Lisa feels that the instructors at SAIT make all the difference. She references the “horror stories” her friends have shared about their experiences at other institutions where they did not receive the same level of support. Lisa explains, “I love that our teachers actually know our names. If you need help, you know where to go. You’re not going to slide through the cracks. I feel like I’m going to be a success because the teachers care.”

Lisa also credits SAIT’s reputation, both in Canada and globally, in preparing her for success in the future. The recognition that SAIT receives is “really, really important,” she shares. Lisa sees immense value in the hands-on training and experience that students like her receive, because she can take it with her into the industry.

Outside the classroom, some of the highlights from her time at SAIT have included studying abroad in Singapore, participating in a wine tour to Spain, and helping plan and speak at the HOSPO student expo. “Those kinds of things are really, really cool and awesome opportunities that SAIT gives students,” Lisa says. Though the COVID-19 pandemic has derailed her plans to gain work experience at a hotel this summer, Lisa remains optimistic about the future — and we can’t wait to see what she does after graduating next spring.

Mansoor Forouzan

Changing careers: from computer programming to chef extraordinaire

A lot can change in two years – just ask Professional Cooking student Mansoor Forouzan. A few years back, he was working in the IT sector after completing a computer science program at Mount Royal University. But something didn’t feel quite right. “I don’t think I’m really good at sitting behind a desk coding all day,” explains Mansoor. “I’ve always liked cooking, having people over – good times, good vibes, good food.” This interest in the culinary sector prompted him to follow his passion and make a career change, enrolling in the Professional Cooking program at SAIT.

Asked why he chose SAIT over other institutions, Mansoor points to the School of Hospitality and Tourism’s exceptional reputation. “I heard that SAIT had the best culinary program in Canada,” he says. Mansoor also had friends already enrolled in the cooking program who told him about the instructor chefs’ vast knowledge and experience within the culinary industry. Having now completed the two-year program, Mansoor confirms that everything he heard about the program was true. “It’s very hands-on, there’s a lot of access to resources and information. It’s easy to network. SAIT has such a variety of experience, knowledge, and expertise in different areas.” He also found benefit in SAIT’s small class sizes and the opportunity this provided to develop meaningful relationships with his classmates. “I really enjoyed my time at SAIT. It felt like a community, everybody helping each other out,” he says, “and that’s what it should be.”

Looking to the future, Mansoor hopes to launch his own business, perhaps starting with a food stall at a farmers’ market but hopefully growing to something larger one day. Reflecting on how the Professional Cooking program prepared him for a successful career, he says that while the program wasn’t easy, for those willing to put in the effort, there are dedicated instructors willing to help you succeed. “There’s a lot of knowledge and experience to go around, and I’m thankful that there were a lot of people who were willing to help me out – I definitely made a great choice with SAIT.”

Reese Snyder

When bringing events to life is in your DNA

Creating unique and memorable events has been Reese’s passion ever since she can remember. Growing up in the hospitality industry, Reese Snyder has always known that her path would lead to both a career in the event industry and entrepreneurship.

At an early age, Reese was already “learning the ropes”. Being involved in her family’s business — organizing corporate charity events specializing in bull riding and attracting over 10,000 people annually she learned how to seamlessly plan and execute large-scale events while delighting clients and guests.

Before coming to SAIT, Reese was enrolled in a public relations program at a local university. Realizing her learning style was less suited to conventional teaching methods, she shares, “It wasn’t for me and I felt stuck”. Luckily, she came across the Hospitality Management program, and on a whim, decided to come to SAIT. Currently, in her 2nd year of studies, Reese feels she made the best decision. “With hands-on learning, you feel really prepared when you graduate. In our capstone course we’re creating real-life events while getting real-life experience,” she says.

Reese leads a very active life both in and out of the classroom. Last year, Reese was the Event Lead for HOSPO — the largest one-day tourism conference in Western Canada — where she led the planning of the lunch and cocktail reception. Outside of the classroom, Reese is busy managing and growing her personal business, “Events by Reese” which specializes in weddings and boutique events.

When asked what made her time at school worthwhile, Reese enthusiastically replies, “the industry connections are unbeatable — SAIT allows you the opportunity to build relationships and connect in a safe and supported environment. You’ll have the opportunity to be fully immersed in the industry you want to move into.”

With newly formed industry connections and lifelong friendships, Reese is ready to take her passion to the next level. “I see myself taking over our family business and tying in my events business. I’m also tempted to go back to school to complete the Bachelor of Hospitality and Tourism Management degree program,” she says. Whatever path Reese decides to take, her future looks bright and we can’t wait to see what she does next!

Sydnee Bell-Hamm

From small town to big city - and big opportunities

Like many young people her age, Sydnee was unsure what she wanted to do after graduating high school and uncertain what the future had in store for her. So, she decided to take some time to figure out her next steps. She kept busy by working three jobs in delivery, food services and as an aid helping children with autism. Sprinkled throughout this time, Sydnee started to get a taste of travel through road trips to British Columbia. During these long, scenic drives, Sydnee realized she wanted to pursue a career that would afford her opportunities to travel and see the world.

She had heard great things about the SAIT community through a friend and ultimately made the decision to enrol. Leaving her small hometown of Medicine Hat to come to Calgary, SAIT felt familiar to Sydnee. “I love it here, it made me feel so at home,” she says, “SAIT wasn’t too big, which made the transition for me easier.”

However, moving to Calgary and starting at SAIT wasn’t easy at first. Getting used to the “big city” and trying to “fit in” and make friends was challenging. “It was hard at the beginning to get myself out there so I didn’t feel alone,” Sydnee recalls. By pushing herself out of her comfort zone and getting involved in student events and clubs, she started to make connections. “We’re such a big family here. I’ve gained friendships that I will have for my whole life. It’s a very tight-knit community,” she explains.

In her first year of studies, Sydnee joined the Global Passport Club – a Travel and Tourism student club that fosters a supportive network to share knowledge and provides social opportunities for students to connect. Now in her final year of the Travel and Tourism diploma program, she’s the President of the club.

All of her hard work and perseverance have set the stage for Sydnee’s success. She is the 2020 winner of the Baxter Student Ambassador Program. The student mentorship program identifies the industry’s most-promising student talent in tourism and hospitality programs among Canada’s leading schools. As an award recipient, Sydnee can look forward to amazing opportunities for learning and networking, along with a once-in-a-lifetime internship or travel opportunity – the sky’s the limit.

'Though the COVID-19 pandemic has affected her plans to gain work experience in Lake Louise this summer, Sydnee remains hopeful about the future. She dreams of one day owning her own campground and providing a relaxing getaway for guests to enjoy the outdoors while feeling a sense of “home, away from home”.