Dual-Credit Cooking and Baking
Designed for: students in grade 11 and 12
Length: 8 months
The Introduction to Cooking practical course introduces students to the daily operation of a production kitchen and the skills required across culinary disciplines. Cooking methods, knife skills, stock production, sauces, equipment familiarization, terminology and product identification are among the topics covered in the course.
In Introduction to Pastries, students learn how ingredients, mixing methods and decorating techniques work together to produce a variety of pastry goods found in contemporary bakeries and kitchens.
Is this the right fit for me?
- enjoy working with their hands
- are interested in pursuing further post-secondary education or a career in the food industry
- enjoy working in a collaborative group and fast-paced environment.
Introduction to Cooking and Introduction to Pastries are offered over one semester each.
- Dual-Credit Cooking and Baking is delivered in partnership with individual schools. Contact us to discuss how this program may potentially be delivered in your school.
Pathways to post-secondary
These courses are featured in the following SAIT programs:
Students should be entering grade 11 or 12 in the same academic year as they begin BAKE-227 or BAKE-256.
In order to be successful in this courses or equivalents with an overall average of at least 50%
- English Language Arts 10-1 or 10-2
- Math 10C or Pure Math 10 or Applied Math 10
There may be other pre-requisite or co-requisites required by the school board for admission into this dual-credit program. Check with your local school board for further information.
To qualify for graduation from SAIT, students must pass all courses, attain a CGPA of 2.0 or better and complete the course requirements within the prescribed timelines.
|High School Credits
|Introduction to Cooking
|Up to 5.0
|Introduction to Pastry Making
|Up to 5.0