Culinary Arts

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.

Program length

2 years

Accepts international applicants - not-PGWP eligible

This program is open to international applicants; however, program availability may be limited. This program does not meet the eligibility criteria for the Post-Graduation Work Permit program. 

Not eligible for CAJG

This program is not eligible for the Canada Alberta Job Grant. 

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

Admission requirements - Applicants educated outside of Canada

All applicants who were educated outside of Canada must demonstrate English language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find accepted educational documents and assessment options. 

SAIT may also accept courses completed at certain international post-secondary institutions.

Program outline

The Culinary Arts diploma requires 73.5 credits (25 courses) to complete.

The program spans two years, with two semesters each year.

Required courses

• COOK 203 - Capstone Year 1 3 Credits
• COOK 204 - Culinary Fundamentals 3 Credits
• COOK 207 - Breakfast and Brunch 3 Credits
• COOK 217 - Vegetables and Starches 3 Credits
• COOK 223 - Fundamentals of Cold Foods 3 Credits
• COOK 227 - Soup, Sauces and Stock 3 Credits
• COOK 233 - Classic and Contemporary Hot Foods 3 Credits
• COOK 253 - Butchery for Chefs 3 Credits
• COOK 263 - Quick Service Cooking 3 Credits
• COOK 267 - Baking and Yeast Goods 3 Credits
• COOK 302 - Capstone Year 2 3 Credits
• COOK 303 - Contemporary Restaurant Cuisine - Lunch 3 Credits
• COOK 304 - Exploration of Canadian Cuisine 3 Credits
• COOK 307 - Patisserie 3 Credits
• COOK 317 - Contemporary Restaurant Cuisine - Dinner 3 Credits
• COOK 333 - Garde Manger 3 Credits
• COOK 350 - Exploration of Global Cuisines 3 Credits
• FDPM 300 - Community Events and Guest Service 3 Credits
• KMGT 202 - Culinary Management 1 3 Credits
• KMGT 250 - Culinary Management 2 3 Credits
• KMGT 312 - Culinary Management 3 3 Credits
• KMGT 320 - Culinary Management 4 3 Credits
• KMGT 325 - Culinary Management 5 3 Credits
• NUTR 313 - Nutrition and Special Dietary Needs 3 Credits
• PINT 201 - Professional Internship 1.5 Credits

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

1. Technical skills - demonstrate technical competency in a variety of production-based environments in professional cooking.
2. Menu creation - create high-quality menu items using professional cooking skills, techniques and artistry.
3. Recipe creation - create recipes to meet client preferences and dietary restrictions.
4. Food and beverage foundation - apply foundational food and beverage knowledge.
5. Meat portion cut/meat processing - prepare cuts and portions for meat production.
6. Emerging technologies - demonstrate knowledge of current and emerging culinary trends and technology.
7. Equipment safety - operate and maintain equipment efficiently and safely.
8. Health and safety regulation - adhere to the professional cooking industry’s current health and safety regulations.
9. Culinary management - demonstrate competency in culinary management.
10. Financial foundation - apply financial tools and principles to product costing and viable day-to-day culinary operations.
11. Brand development - demonstrate social media competency to build personal and professional brand.
12. Culinary operation foundation - apply foundational knowledge in sustainability related to culinary operations.
13. Professional communication - adapt professional behaviour and respectfully communicate with people of diverse backgrounds and points of view.
14. Customer service - demonstrate a hospitality mindset focusing on guest experience and problem-solving with the guest’s needs in mind.
15. 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.

• Safety awareness

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