SAIT

Professional Cooking

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Program Information

School:SAIT
Faculty:School of Hospitality and Tourism
Degree:Diploma
Field of Study:Cooking and Related Culinary Arts, General
Description:Considered the best in Canada, the Professional Cooking program at SAIT is delivered by world-renowned chefs who provide expert, hands-on training. In just two short years you will have the opportunity to train and interact with 20 leading culinary professionals - an amazing experience for anyone passionate about the culinary arts.

During this full-time two year program, you will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, culinary perspectives and patisserie. In an industry experiencing high demand, graduates from SAIT's Professional Cooking program gain valuable, real-life experience and are well prepared for a diverse range of options in the dynamic culinary world.
URL:Professional Cooking at SAIT
Length:2 Year(s)
Scholarships:1
Careers:ChefsCooksBakers

Admission Requirements

Grade for Entrance Previous Year (%)*50
Prerequisites:*

These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.

    Admission requirements A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents: English Language Arts 10-1 or English Language Arts 10-2 or Humanities 10, AND Math 10C or Math 10-3 or Pure Math 10 or Applied Math 10, Professional Cooking Math or Baking Math. All applicants must demonstrate English Language Proficiency prior to admission, including students educated in Canada.

    * The entrance grade may change from year to year. Please contact the school for further information.

    * We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.

    Modified on May 04, 2020

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