Traits, skills and aptitudes
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.
Academic path
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.
Practicum, co-op and work integrated learning opportunities
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.
Credential
After successfully completing this program, you’ll receive a SAIT Culinary Arts diploma.
Accepts international applicants - PGWP-eligible
This program accepts international applicants and meets the eligibility criteria for the Post-Graduation Work Permit program, as long as the student is registered in on-campus classes or completes more than 50% of the courses on campus (for blended options).
International students attending all classes online will NOT be eligible for a Post-Graduate Work Permit. International students are responsible for maintaining their eligibility throughout their studies.
Related careers
Our graduates may work in the following occupations. Some careers require additional experience and education.
Potential careers (NOC):
- Restaurant and food service managers (60030)
- Food service supervisors (62020)
- Chefs (62200)
- Cooks (63200)
- Food counter attendants, kitchen helpers and related support occupations (65201)
Admission requirements - Applicants educated in Canada
All applicants must demonstrate English language proficiency and meet all the following requirements or equivalents:
- at least 50% in English Language Arts 10-1, 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.
Program outline
The Culinary Arts diploma requires 73.5 credits (25 courses) to complete.
The program spans two years, with two semesters each year.
Suggested schedule of study
Progression
You must attain a PGPA and/or a CGPA of 2.0 or better each semester and pass the prerequisite courses to progress through the program.
To qualify for graduation, you 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 >
Books and supplies
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 close to your 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 for that 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 email one month before your start date to purchase the kit by 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.
Your 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.
Your Chef’s jacket, waist apron and pants are provided with an annual laundry fee of $250 (included in your tuition) and issued twice weekly from laundry in the John Ware building. Facemasks will also be supplied.
Your Chef’s hat, necktie, hairnets and gloves (included in the tool kit) are available from The Market Place.
SAIT will have a vendor on site on the Orientation day selling professional non-slip kitchen shoes, but shoes can also be purchased at any professional shoe vendor. We suggest buying a clog-style shoe.
Wearing your uniform to class is mandatory.
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.
Hospitality and Tourism program advising
For any questions or to set up an advising appointment, please contact our School of Hospitality and Tourism.
Phone: 403.210.4343
Email: hospitality.info@sait.ca
Program outcomes
- Technical skills - demonstrate technical competency in a variety of production-based environments in professional cooking.
- Menu creation - create high-quality menu items using professional cooking skills, techniques and artistry.
- Recipe creation - create recipes to meet client preferences and dietary restrictions.
- Food and beverage foundation - apply foundational food and beverage knowledge.
- Meat portion cut/meat processing - prepare cuts and portions for meat production.
- Emerging technologies - demonstrate knowledge of current and emerging culinary trends and technology.
- Equipment safety - operate and maintain equipment efficiently and safely.
- Health and safety regulation - adhere to the professional cooking industry’s current health and safety regulations.
- Culinary management - demonstrate competency in culinary management.
- Financial foundation - apply financial tools and principles to product costing and viable day-to-day culinary operations.
- Brand development - demonstrate social media competency to build personal and professional brand.
- Culinary operation foundation - apply foundational knowledge in sustainability related to culinary operations.
- Professional communication - adapt professional behaviour and respectfully communicate with people of diverse backgrounds and points of view.
- Customer service - demonstrate a hospitality mindset focusing on guest experience and problem-solving with the guest’s needs in mind.
- Client experience - support a healthy lifestyle by adopting effective strategies to balance demanding industry needs with personal values and priorities
Graduate outcomes
A. Safety - awareness of safety standards relevant to the workplace.
B. Responsible leadership - personal, ethical and respectful behaviour within the workplace and global community.
- Teamwork and multi-disciplinary collaboration
- Self-initiative
- Ethical reasoning and action
- Global awareness
- Sustainability
C. Communication - the exchange of information professionally and effectively.
- Language skills
- Interpersonal skills
D. Information literacy - the strategies used to become informed, from recognizing an information need to accessing and evaluating information and using it effectively and ethically.
- Problem-solving and critical thinking
- Quantitative literacy
- Technological literacy
E. Technical knowledge, skills and abilities - technical competence specific to the discipline or industry.
- Specialized technical skill set
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