PUBLISHED 2021-2022 Credit Catalog [ARCHIVED CATALOG]
Courses in H&T
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School of Hospitality and Tourism
APST 400 - Technology for Business
Course Description:
An extensive amount of information relating to a business is available if the entrepreneur knows how to use appropriate technologies. This course will introduce students to the basics of current systems used in one hospitality enterprise and how technology can be used to effectively monitor and manage a business. Technologies covered include point of sale systems, online social media platforms, communication technologies, as well as financial and inventory control systems.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 219 - Bread Fundamentals
Course Description:
This course provides the tools, theory and practical experience to prepare yeast and chemically leavened baked goods. Topics include ingredient function, safe handling, dough mixing and development, and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 221 - Artisan Bread
Course Description:
This course provides the tools, theory and practical experience to prepare sour doughs and pre-fermented doughs for artisan breads. Topics include ingredient function, safe handling and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 227 - Introduction to Cooking
Course Description:
This course provides the tools, theory and practical experience to prepare basic hot and cold savoury dishes. Topics include mise en place, safe handling, storage, cooking methods and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 228 - Bakery Fundamentals
Course Description:
This course introduces fundamental knowledge in baking and pastry arts, focusing on safety and food sanitation, hands-on skills, and familiarization with lab equipment and safe food handling procedures.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 251 - Laminated Dough and Viennoiseries
Course Description:
This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 252 - Introduction to Cakes and Decorating Techniques
Course Description:
This course provides the tools, theory and practical experience to prepare a variety of cakes and icings. Topics include ingredient function, safe handling and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 253 - Capstone Year 1
Course Description:
This capstone provides an opportunity for you to demonstrate practical culinary 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.
3 Credits
Prerequisite(s):
- BAKE 219
- BAKE 221
- BAKE 227
- BAKE 228
- BAKE 251
- BAKE 252
- BAKE 256
- BAKE 266
- KMGT 250
- NUTR 256
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 256 - Introduction to Pastries
Course Description:
This course provides the tools, theory and practical experience to prepare a variety of cookies and pastries. Topics include ingredient function, safe handling and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 266 - Contemporary Pastries, Tarts and Pies
Course Description:
This course provides the tools, theory and practical experience to prepare pastries, tarts and pies. Topics include ingredient function, safe handling and production.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 276 - Art and Design
Course Description:
Apply the principles of colour, theme, and composition to the design and creation of pastry arts products that reflect current trends.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 300 - Art of Chocolate
Course Description:
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare chocolate confections and artisanal bean-to-bar chocolate. Topics include ingredient function, safe handling, production and packaging.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 301 - Capstone Year 2
Course Description:
This capstone provides an opportunity for you to demonstrate practical baking/pastry 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.
3 Credits
Prerequisite(s):
- BAKE 300
- BAKE 320
- BAKE 253
- BAKE 450
- KMGT 320
- PROJ 323
Prerequisites that allow concurrency:
- BAKE 310
- BAKE 360
- BAKE 365
- BAKE 380
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 310 - Classic Desserts
Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 320 - Fine Pastries
Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience related to contemporary and creatively refined pastries and cakes. Topics include mise en place, storage, safe handling, baking methods and production.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 360 - Restaurant Plating
Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare sweet and savoury plates for a restaurant setting. Topics include ingredient function, safe handling production and service.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 365 - Advanced Yeast Products
Course Description:
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This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare creative and innovative yeast goods and laminated dough products. Topics include ingredient function, safe handling, production and service.
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3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 380 - Sugar Art and Design
Course Description:
This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BAKE 450 - Wedding Cakes
Course Description:
This course builds and enhances proficiency with the tools, theory, trends and practical experience to prepare contemporary and traditional wedding cakes. Topics include ingredient function, safe handling and production.
3 Credits
Prerequisite(s):
BAKE 253
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BEVM 210 - Beverage Exploration I
Course Description:
This course provides an overview of the beverage industry, covering production of alcoholic and non-alcoholic drinks. Topics include beverage costing, regulatory requirements of the AGLC and host liability implications involved with serving alcoholic beverages. You will apply basic beverage service techniques and demonstrate basic wine knowledge and familiarity with the lexicon of each drink category.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BEVM 250 - Beverage Sales and Retail
Course Description:
This course covers all aspects of the beverage production cycle, providing an understanding of how an item goes from raw material to the consumer. Topics include retail sales and merchandising, agency sales channels, production processes, product labelling layout and design, as well as current trends and technologies used by industry. You will explore a variety of production aspects through site tours and industry speakers.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BEVM 300 - Beverage Exploration II
Course Description:
This course continues your learning of the basics of beverage products which you covered previously in Beverage Exploration I. This course focuses on progressive product knowledge, progressive service overview and progressive costing. You will also engage in hands-on learning by working with SAIT industry partners and on-campus venues. Topics include general product knowledge, food and drink pairings with alcoholic and non-alcoholic options, basic culinary flavour profiles, food preparation, food storage, and food and beverage allergies.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BEVM 350 - Beverage Exploration III
Course Description:
This course continues your learning of the topics you covered previously in Beverage Exploration II including progressive product knowledge, progressive service overview and progressive costing topics. You will also engage in hands-on learning by working with SAIT industry partners and on-campus venues.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
BEVM 360 - Beverage Program Design and Management
Course Description:
This course examines the various costs of a beverage program and how to use inventory management and program design to generate revenue. Topics include the impact of pricing on consumer behavior, inventory management practices in the hospitality industry, menu design and strategies for maximizing revenue.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
CONV 315 - Special Events Management l
Course Description:
In this course, students will examine concepts related to the planning and presentation of special events, and the process of taking an event booking from contract stage through to completion. Topics include: venue setup, equipment requirements, staffing, security and food and beverage arrangements.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
CONV 350 - Business of Events
Course Description:
Meetings, incentive travel, conferences and events are assuming an increasingly larger role for the travel professional. Planning, production, marketing, finance, public relations and project management are just a few of the areas that the learner will investigate and research.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
CONV 355 - Special Events Management II
Course Description:
Working in groups, students will participate in the planning and presentation of a special event. This course provides students with the opportunity, in a live environment, to demonstrate and utilize information and skills gained throughout their coursework.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 202 - Culinary Fundamentals
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 203 - Capstone Year 1
Course Description:
This capstone provides an opportunity for you to demonstrate practical culinary 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.
3 Credits
Prerequisite(s):
- COOK 204
- COOK 207
- COOK 217
- COOK 223
- COOK 227
- COOK 233
- COOK 253
- COOK 263
- COOK 267
- KMGT 202
Corequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 204 - Culinary Fundamentals
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 207 - Breakfast and Brunch
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 217 - Vegetables and Starches
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 223 - Fundamentals of Cold Foods
Course Description:
This course provides the tools, theory and practical experience to prepare hors d’oeuvres, salads, sandwiches and a variety of cold food dishes. Topics include mise en place, storage, safe handling, cooking methods, production and service.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 227 - Soup, Sauces and Stock
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 233 - Classic and Contemporary Hot Foods
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 235 - Dinner Cookery
Course Description:
Introduces students to the preparation of classical and contemporary dishes using dry and moist cooking processes. Practical Methods of preparing, cooking, portioning, garnishing and presenting a variety of meat, fish and poultry. Batters, dressings, stocks, basic sauces and accompaniments are prepared to complement the menu items. Small quantity, batch cooking, cook/ chill and re-thermalization methods are emphasized. Theory Product knowledge and handling complement the study of basic cooking methods and techniques. Menu terminology is introduced.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 253 - Butchery for Chefs
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 263 - Quick Service Cooking
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 267 - Baking and Yeast Goods
Course Description:
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 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 302 - Capstone Year 2
Course Description:
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.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 303 - Contemporary Restaurant Cuisine - Lunch
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 304 - Exploration of Canadian Cuisine
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 307 - Patisserie
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 317 - Contemporary Restaurant Cuisine - Dinner
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 333 - Garde Manger
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 350 - Exploration of Global Cuisines
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
COOK 352 - Market Food Production and Costing
Course Description:
This hands-on course provides students the opportunity to apply the culinary skills developed in the first year of the Professional Cooking program to produce food items for The Tastemarket environment. The course introduces students to catering systems and the processes relating to inventory and product specification, profit and loss calculations, purchasing, receiving and the management of food items. Students will develop the customer service skills required to serve customer needs and to provide market menu items. They will learn the use of tally sheets, packaging, plating food, and time management while working with a 15 day menu rotation.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
CPWK 290 - Co-op Work Term
Course Description:
This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants, tour operators, car rental agencies, resorts and other approved hospitality and /or tourism operations. Proof of work experience is required for graduation.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
ENTI 250 - Entrepreneurial Mindset and Journey
Course Description:
This course introduces you to ideas and practices that build an entrepreneurial outlook on growing a business. You will take part in a wide variety of activities including attending presentations by guest speakers who will share their experience and expertise on entrepreneurship. Topics include lifestyles and practices of successful entrepreneurs, how to develop a growth mindset, and how to access resources and support available to entrepreneurs.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
ENTI 300 - Design Thinking and Innovation
Course Description:
This course focuses on the ideation process as it applies to product design in hospitality and tourism. This includes how ideation helps you adapt to global and local trends, execute a business plan, and enhance customer experience. You will also learn about how the ideation process is enhanced through open-mindedness (willingness to listen to other people’s ideas) and customer-centric practices. Topics include experience design, business modeling, prototyping, building an exponential company, and client-focused versus customer-focused approaches to business design.
3 Credits
Prerequisite(s):
- ACCT 206
- ENTI 250
- MKTG 250
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
ENTI 310 - New Venture Planning
Course Description:
Using case studies related to the entrepreneurial process, you will explore venture opportunities in the hospitality industry and address the importance of market research and business analysis in identifying prospects. This course examines leadership in a start-up, provides an overview of ownership structures within hospitality and discusses how stakeholders impact the viability of a new business. Topics also include identifying industry gaps and building value propositions and understanding the key aspects of a business plan (marketing, operations, financial, human resources).
3 Credits
Prerequisite(s):
- ACCT 206
- ENTI 250
- MKTG 250
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
ENTI 350 - Entrepreneurship and Innovation Capstone
Course Description:
This capstone course allows you to demonstrate to an industry partner the entrepreneurial knowledge and skills you gained in earlier classes. You will deliver a pitch for a new or innovative idea that applies concepts learned in the program: exploring venture opportunities, analyzing an idea’s viability, developing a value proposition, evaluating sales channels and determining a workable revenue model. You will produce and present a business plan for this venture and present the lessons you learned in creating a start-up business or through critique of an existing business and identify growth and efficiency opportunities.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 250 - Event Project Management
Course Description:
This course introduces techniques and event coordination principles that you will study later in higher-level event planning courses. Topics include event roles, risk and logistics assessment, event project planning and critical paths, stakeholder roles and partnerships, and duties and responsibilities of event personnel. You will also develop a strong understanding of client needs and learn how to develop different types of events, selecting venues that are best-suited to unique event requirements.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 260 - Live Events I
Course Description:
This course introduces you to live event planning. Working with SAIT industry partners, you will develop a behind-the-scenes perspective on how to plan and finance a successful event that supports community development. You will also support on-campus and industry events by helping with event execution, observing event planning in action, and planning basic events with SAIT’s industry partner Calgary Sports Tourism.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 300 - Event Strategy and Planning
Course Description:
This course focuses on implementing effective plans and strategies to meet the needs of the client. Topics include special event planning, identifying partners, and aligning your goals and strategies to carry out a client’s vision for a successful event. You will also learn how to develop partnerships and sponsorships, identify marketing requirements, and manage ticketing and promotion.
3 Credits
Prerequisite(s):
- EVNT 250
- EVNT 260
- MKTG 250
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 310 - Live Events II
Course Description:
This course will continue your learning from Live Events I by focusing on the creation of pop-ups and implementing strategies to support larger events. This course will give you hands-on experience executing an event for a client in food and beverage operations. This will give you special insight into the importance of food and beverage for enhancing guest experience, allowing you to develop an effective strategy and plan for a live event such as President’s Dinner, Harvest Dinner, and Calgary Stampede.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 350 - Event Contracts and Financials
Course Description:
This course pulls together financial and strategic knowledge gained in earlier classes to support making events happen while staying on budget and meeting objectives. You will apply concepts learned by building contracts, honing negotiation skills and practicing stakeholder management with vendors, speakers, community players, sponsors and media.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
EVNT 360 - Live Events III
Course Description:
Building on event experience gained in previous courses, you will now create a large-scale event. In this course, you will practice and apply skills in stakeholder engagement, contract negotiation and large-scale event planning while incorporating components of smaller events. Convention planning concepts will be reinforced through involvement at larger events.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDBC 305 - Food and Beverage Cost Management
Course Description:
This course is primarily concerned with descriptions, illustrations, calculations and explanations of the systems that can be implemented to control the cost of goods in a food and beverage operation.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDBS 305 - Food and Beverage Service
Course Description:
In the environment of the full service Highwood dining room, students will be involved in learning various service styles, such as American, French, Banquet and Buffet. Practical skills, such as table setting, mise en place, guest relations, and the operation of point-of-sale equipment are emphasized. Mixology and wine steward components are included in this course.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDBS 323 - Food and Wine Pairing
Course Description:
A sommelier introduction to wine appreciation and the characteristics of varietal and blended wine. Students will be introduced to major wine growing regions, types of wine produced and the characteristics used to determine quality food and wine pairings. Beer and liquors are included. Emphasis on how to successfully taste and match wine with food. In depth study of cheese types, production and service are included.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDBS 327 - Food and Beverage Service
Course Description:
Hands-on training is provided in a contemporary dining room setting implementing American, French, banquet and buffet-style service, plus bar and beverage service.“Micros” point-of-sale and the OpenTable reservation systems are used. Other topics include: positive guest/server interactions; responsibilities of the server and the maitre d’; knowledge of wine, beer, spirits and specialty coffees in relation to the role of the bartender; timing of service, and practicing positive communication skills between the front and back of house.
3 Credits
Equivalent(s):
FDBS 325
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDBS 400 - Food Service Retail Management
Course Description:
The management of a food service operation requires the integration of skills and knowledge relating to finance, operations, food production and presentation, and customer service. This course provides an overview of the essential skills required for a startup business on opening day. In this course, students will practice management roles and responsibilities within a live operation, plan a menu, create a staffing plan, demonstrate professionalism and create a positive guest experience. In addition, students will learn to maintain a safe environment for guests and staff, manage inventory, assess contracts, and apply basic merchandising and selling techniques.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDPM 225 - Food Production, Food Safety and Nutrition
Course Description:
This practical course introduces the student to the daily operation of a production kitchen. Students are not expected to become fully proficient cooks, but rather come to understand problems and how best to solve them. Emphasis is placed on kitchen management by the student under the guidance of a chef instructor. The course also covers the importance of nutrition in relation to health, and the sanitation requirements for the food service industry.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDPM 300 - Community Events and Guest Services
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FDPM 353 - Supervision and Event Planning
Course Description:
Develop experience in the processes, regulations and logistics involved with planning, staffing, coordinating and executing a theme buffet. Menu development is a critical element. Follow up activities will include a reconciliation of food and labour costs.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FNCE 350 - Financial Management in Hospitality
Course Description:
This course explores financial strategies and techniques for analyzing business performance and decision-making in the hospitality industry. Topics include investments, budget flexibility, contribution margins, and the strengths and weaknesses of master-budgeting models. Core skills taught in this course include analyzing budget variance, using cost/volume/profit (CVP) relationships to calculate break-even and contribution margins, conducting “what if” analysis and applying hospitality industry cost items, concepts and classifications. These skills will help you become a proactive decision-maker who understands complex financial matters in the hospitality industry.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FNCE 400 - Applied Finance I
Course Description:
Businesses exist and grow because of a positive flow of money. Entrepreneurs need to be able to analyze financial statements to monitor, maintain and improve their business. In this course, students will have the opportunity to interpret financial statements and evaluate income, fixed, operating and payroll costs incurred by a typical food service business. This knowledge will be applied to make real world business decisions within a fully functioning business.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FNCE 401 - Applied Finance II
Course Description:
Applied Finance II extends the knowledge acquired in Applied Finance I. In this course, students will examine revenue management along with additional costs of running a food service business such as marketing and advertising, and professional fees. Students will create a budget, account for cash flow, discuss contingency funding, and conduct a break even analysis for the existing business as well as for a prospective business.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FNCE 4210 - Financial Management in Hospitality and Tourism
Course Description:
Financial Management in Hospitality and Tourism explores financial concepts and how they apply specifically to hospitality and tourism operations. Topics include budgeting, forecasting, asset management, cash flow, financial ratios and management contracts, as well as the financial aspects of planning for hospitality entrepreneurship.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FSAN 207 - Food Handling and Safety
Course Description:
This course covers aspects of food sanitation, hygiene and safety as it applies to meat preparation and cooking. Upon completion of this course, students will be prepared to sit the exam for the Alberta Health Services Food Sanitation and Hygiene Certificate. This course also includes First Aid training.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
FSAN 212 - Bakery Safety and Sanitation
Course Description:
Learn to identify and safely operate bakery specific equipment and the health and sanitation practices required to maintain a bakery environment in line with government standards.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
GEOG 225 - Destination Studies I
Course Description:
This course is designed to have students become more cognizant of the physical world we live in and its relationship to the travel and tourism industry through the examination of maps, identification of physical features and the comparison of climate and weather. Investigating current events will be integrated throughout the course. Research skills will be developed through an in-depth study of Canada and the United States.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
GEOG 250 - Destination Studies II
Course Description:
The course is a study of Latin American and Caribbean destinations and their major tourist attractions. Investigative skills will be developed through the identification of a country`s location in the world, examination of its historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
GEOG 325 - Destination Studies III
Course Description:
The course is a study of European tourist destination regions and their major attractions. Investigative skills will be developed through the identification of a country’s location in the world, examination of historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
GEOG 350 - Destination Studies IV
Course Description:
The course is a study of Africa, Asia and South Pacific tourist destination regions and their major attractions. Investigative skills will be developed through the identification of a country’s location in the world, examination of historical relevance, and the correlation of tourist activities available. The course also emphasizes how cultural factors are critical to the attractiveness of a tourist destination.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HBVR 355 - Entrepreneurial Studies
Course Description:
The goal of this course is to provide students an entrepreneurial road map, an opportunity to draw on the knowledge they have gained from prior courses taken in the Hospitality Management Program, and to develop a business plan. Topics include: entrepreneurship and the qualities of an entrepreneur, types of businesses and related opportunities, marketing and financial analysis and the creation and presentation of a business plan.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HLTH 3110 - Health and Safety in Hospitality and Tourism
Course Description:
Health and Safety in Hospitality and Tourism provides an opportunity to develop a clear understanding and working knowledge of the obligations and responsibilities related to workplace health and safety in hospitality and tourism. Topics include regulatory aspects, compliance, collective agreements, health and safety resources, contracts, tenant and landlord responsibilities, and risk management.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOSP 200 - Introduction to Hospitality and Tourism
Course Description:
This course explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment. Topics include hospitality and tourism careers, health and wellness in the industry, and the hospitality mindset. With consideration to customer satisfaction and pride of place, you will identify areas fundamental to the successful planning and development of a destination.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOSP 210 - Safety and Certifications
Course Description:
This course will prepare you for applied learning environments and the workplace with appropriate certifications. Certifications include Food and Safety Sanitation (FSAN), ProServe liquor service training, Workplace Hazardous Materials Information System (WHMIS) training and White Hat Academy training for employees in Calgary’s tourism industry. You will complete these certifications as part the course.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOTL 250 - Hotel Operations and Practicum I
Course Description:
This course is an applied lab that will introduce you to various areas of hotel operations in guest relations, operations and food and beverage (F&B). This practicum consists of an orientation, and a rotation practicum working with a SAIT hotel industry partner. With practical experience in each division of the organization, you will learn how each department in hotel management impacts overall operations.
3 Credits
Prerequisite(s):
- HOSP 210
- LDSH 202
- MKTG 200
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOTL 300 - Hotel Operations and Practicum II
Course Description:
This course is an applied lab that will continue your learning of the various areas of hotel operations in guest relations, operations and food and beverage (F&B) previously introduced. This practicum consists of an orientation, and a rotation practicum working with a SAIT hotel industry partner. With practical experience in each division of the organization, you will learn how each department in hotel management impacts overall operations and have the opportunity through research and analysis to deliver recommendations to grow revenues or reduce costs.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOTL 310 - Hotel Event Management
Course Description:
This course considers the impact of events on hotel revenue and operations. Topics include the relationship between events and hotel revenue, the importance of a banquet event order, the role of hotel staff in event execution, food safety and bylaws, and the guest experience. You will learn about daily food service operations, integration between the front-of-house operations and the kitchen, and all aspects of the back-of-house operations.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HOTL 350 - Hotel Revenue and Financial Management
Course Description:
This course examines hotel revenue management practices, with a focus on maximizing revenue and understanding all costs associated with revenue. Topics include the impact of pricing on consumer behaviour, inventory management in the hospitality industry, and strategies to maximize revenue and reporting.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
HRMT 401 - Applied Human Resources
Course Description:
Businesses need staff in order to operate. In this course, students learn concepts relating to human resource management and planning in the context of a live hospitality enterprise. Students will learn the fundamentals of organizational behaviour, the roles and responsibilities of management, different management styles, recruitment, performance evaluation, training, compensation, and labour law. To demonstrate these concepts and skills, students will develop a human resources plan for the live business and the business plan.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 202 - Culinary Management 1
Course Description:
This course introduces the tools, concepts and theory necessary to develop proficiency in managing a culinary business. You will learn about the hospitality industry; financial and inventory management; people, leadership, teams and culture; communication and presentation; and social media, branding and marketing.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 250 - Culinary Management 2
Course Description:
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.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 300 - Culinary Management 3A
Course Description:
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.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 310 - Culinary Management 3B
Course Description:
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.
3 Credits
Prerequisite(s):
KMGT 250
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 320 - Culinary Management 4
Course Description:
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.
3 Credits
Prerequisite(s):
One of:
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
KMGT 325 - Culinary Management 5
Course Description:
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.
3 Credits
Prerequisite(s):
KMGT 320
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 202 - Self Awareness and Team Dynamics
Course Description:
This course provides you with tools and tests to explore your own personality styles, biases and communication preferences to build deeper cross-cultural understanding and strong team dynamics. Topics include self-awareness, strategies to maintain own health and wellness, cross-cultural communication and group norm setting. These foundational concepts will support further communication studies.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 310 - Leading High-Performance Teams
Course Description:
Examining leadership styles and staff motivators, you will explore strategies for developing high-performance teams with a service culture mindset for a hospitality business. Topics for this course include leadership, team negotiating, workforce planning and the impact of management practices on motivation, health and wellness. Concepts will be reinforced through practice giving and receiving feedback, as well as creating work schedules and staffing forecasts.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 370 - Leadership and Organizational Culture
Course Description:
This course will introduce you to key topics in organizational behaviour in the hospitality and tourism industry. These topics include the role of leadership in organizational culture, creating health and wellness culture and managing change and innovation, handling conflict and applying theories of organizational behaviour. These topics will help you understand the important roles that managers play in directing organizational change in response to the realities of power and politics in organizational life.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 400 - Applied Entrepreneurship I
Course Description:
This course introduces students to the Culinary Entrepreneurship program and the skills and knowledge required to be a successful entrepreneur in the food service industry. Through a variety of activities and immersion in a live operation, students will work toward developing an entrepreneurial mindset. Working through the first two stages of new venture creation, students will explore their personal capability and motivation for self-employment, generate and realize an idea, determine its feasibility, and then pitch the concept or prototype.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 402 - Applied Entrepreneurship II
Course Description:
This course provides students the opportunity to demonstrate the entrepreneurial knowledge and skills acquired throughout the program by presenting a business plan for the idea pitched in Applied Entrepreneurship I. For this course, students will examine the target market, determine how to reach the target market, identify the physical and financial resources required to run the proposed business, and prepare for negotiations with banks, suppliers.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LDSH 403 - Applied Leadership II
Course Description:
An extension of Applied Leadership I, students will continue in their leadership roles within the live organization and demonstrate their leadership skills through daily opportunities to champion change, maintain morale and manage conflict as well as through mentorship, team building, communication and motivational activities. Students will also compare and contrast leadership styles in order to identify personal strengths and discover a preferred leadership style.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LODG 255 - Front Office Management
Course Description:
Front Office Management will prepare you to manage all operations of the front office, from reservations to check-in, billing and check out. Core skills you will gain in this course include using the OPERA operating system and applying key industry terms to understand ownership and management styles. You will also learn about the core features of a property management system, including hands-on operations, using manual and computer systems to complete the check-in process for individuals and groups, and using guest history and customer databases to highlight new marketing opportunities.
3 Credits
Prerequisite(s):
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
LODG 265 - Revenue Management
Course Description:
Revenue management practices within the hospitality industry will be examined, with a focus on market behaviour, forecasting demand, and maximizing revenue. Assessment of the success of strategies and tactics will also be discussed.
1.5 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
MEAT 206 - Meat Science I
Course Description:
This course provides an introduction to fundamental meat science. The student will learn about the composition of muscle meat and how the muscles work, how slaughter affects the eating quality of meat, the nutritional content of meat, how to perform final quality checks on meat and which government regulations impact the production of meat for retail sale.
3 Credits
© 2015 - 2021, Southern Alberta Institute of Technology (SAIT). All Rights Reserved.
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