Commercial Cook

Program Description

SAIT’s 12-week Commercial Cook program covers cold foods, baking, hot foods, food safety and sanitation, WHMIS, meat cutting, kitchen orientation and costing.

Program Overview

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 and attain a CGPA of 2.0 or better and complete course requirements within the prescribed timelines.

Admission Requirements

Program Outline

• BAKE 188 - Baking
• CKNG 120 - Costing
• CKNG 123 - Cold Foods
• CKNG 127 - Hot Foods
• CKNG 189 - Meat
• CKNG 190 - Orientation
• FSAN 103 - Food Safe/Sanitation