Baking and Pastry Arts

Credential:: diploma
Program length:: 2 years
Location:: In person (Main Campus) or Online
International applicants:: Accepted PGWP eligible
Faculty:: School of Hospitality and Tourism

Credit credentials

A credit credential includes courses with post-secondary credit applied.

These credits will be used towards your specific program and may be accepted towards a credential at SAIT or a different post-secondary institution.

The credit credentials include a bachelor's degree, applied degree, diploma, certificate and post-diploma certificate.

Bachelor Degree

SAIT has bachelor's degree programs in business, construction, and hospitality and tourism management.

Bachelor's degrees are generally four-year programs, but you have up to 10 academic years to complete your courses.

Applied Degree

SAIT's full-time applied degree programs involve one year of study through classes and lab work followed by one year of directed studies in a workplace setting. This builds on the completion of a recognized two-year diploma, which you must have to be admitted to an applied degree program.

You then have seven academic years to finish your applied degree, starting from the day you begin the first course in that program.

Diploma

At SAIT, over 40 full-time diploma programs cover a broad range of areas, from aircraft maintenance to travel and tourism.

Most diploma programs are completed in two years, though you can take up to seven academic years to complete the requirements.

Certificate

SAIT has several certificate programs in the sciences, health and trades.

These programs provide the essential skills to start a career but are shorter in length than SAIT's diploma programs - usually a year or less. However, you have up to five years to complete your program.

Post-Diploma Certificate

These programs build on skills developed through a diploma or degree program and combine classroom instruction with a workplace practicum.

They are often completed in a year or less.

Journeyperson

A certified journeyperson is recognized as a qualified and skilled person in a trade and is entitled to the wages and benefits associated with that trade. You must complete all apprenticeship periods and pass the exams to earn a journeyperson designation.

Non-credit credentials

A non-credit credential comprises courses and programs designed for professional or personal development.

Because these do not have post-secondary credits attached, they cannot be used towards any of the credentials above. We also cannot guarantee an external institute will accept these courses or credentials for transfer credit.

SAIT's non-credit certificates of achievement and completion are offered through Continuing Education and Professional Studies.

Certificate of Achievement

Certificates of achievement recognize the completion of a program that includes a formal evaluation of performance and a minimum of 144 (required and elective) course hours.

Certificates of achievement typically develop broader, complex skill sets. As of July 1, 2022, you have up to three years to complete the certificate. If you began these programs before July 1, 2022, you still have five calendar years to complete the program from when you began the first course.

Certificate of Completion

Certificates of completion recognize the completion of a program that includes a formal evaluation of performance and a minimum of 30 to a maximum of 143 course hours.

These certificates are shorter in duration than certificates of achievement and offer a focused education program. As of July 1, 2022, you have up to three years to complete the certificate. If you began before July 1, 2022, you will have five calendar years to complete the program from when you began the first course.

Professional Certificate

Program certificates recognize completion of a program that includes the formal evaluation of performance, and that is a minimum of one year in length.

These certificates have program-specific admission requirements.

Micro-credential

A micro-credential recognizes the completion of a non-credit course that includes a formal performance evaluation and verifies you have demonstrated specific competencies.

Micro-credentials focus on the mastery of specific skills. You receive a digital, shareable badge upon completing a SAIT micro-credential (SAITMicro).

Overview

Transform your passion for baking and pastry into a rewarding career. Our exceptional instructors come from both traditional and contemporary baking backgrounds worldwide. Combined with state-of-the-art facilities and an innovative curriculum, we have the top Baking and Pastry Arts program in Canada.

If you’ve always loved baking, have an artistic touch, and dream of creating exquisite baked goods, we can elevate your skills. A career in baking and pastry arts combines the arts and science - precision, chemistry, creativity, and imagination.

Our graduates have diverse career prospects in an industry with high demand. You’ll be well-prepared for the field with experience in the craft of pastry, the art of baking, sugar artistry, and artisanal chocolate production.

We prioritize your success through personalized attention, small class sizes, abundant hands-on training, and exciting facility upgrades, including specialized labs like the chocolate lab at our downtown Culinary Campus.

In this two-year diploma program, you’ll master baking fundamentals, advanced techniques, and an array of specialties and recipes. You’ll master yeast goods and artisan bread and develop sugar artistry skills and wedding cakes.

Additionally, you’ll gain vital management and industry skills, covering topics such as food regulations, customer service, pricing, and entrepreneurship. You’ll also learn how to leverage a brand on social media.

Hands-on production environment

Our primary focus is preparing you for the real world through hands-on experience. During your two-year journey, you’ll spend about 1,400 hours in bakery labs learning practical skills and about 20 hours a week on homework and review.

You’ll also showcase your creations in our gourmet retail food outlets, including the esteemed Highwood restaurant, the Marketplace, and the downtown Culinary Campus.

Learn from top international instructors

Learn from world-class instructors with diverse backgrounds, including executive pastry chefs from prestigious New York, Hawaii, and Bermuda hotels and local entrepreneurial bakers. 

Professional paid internship and study tours

Between your first and second year, you’ll participate in a professional paid internship to apply your skills in a real-world setting while building valuable connections.

You also have the option to explore the world through international study tours to countries like France, Australia, Thailand, Germany, Spain, and Portugal.

Work towards journeyman baker certification

Upon completing the program, you can opt to write the journeyman baker exam, taking you a step closer to becoming a certified journeyman baker after completing the required working hours.

The SAIT diploma in Baking and Pastry Arts prepares you for junior roles such as pastry chef, specialty cake decorator, retail or bakery manager, and chocolatier. Or you could start your own business in this dynamic industry.

Those in the baking and pastry arts industry tend to be methodical, objective, and directive.

You need:

good health and physical stamina to work early morning hours and be on your feet for long periods
manual dexterity
a responsible attitude
respect for public health standards.

You should enjoy creating things with your hands, stability and predictability, and security in your work.

This program aligns with the Alberta Apprenticeship and Industry Training (AIT) curriculum for all three technical training periods for Bakers.

You can challenge the first-year provincial exam after completing your first year in this program. You can challenge the second and third-year exams once you graduate.

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.

Between your first and second year, you’ll apply your skills in a professional paid internship for a minimum of 240 hours.

The choice of worksite is flexible and can include hotels, restaurants, catering operations and other approved food service establishments.

In addition to gaining experience in a real-world environment, internships provide valuable connections and opportunities to network with future employers.

You can also take advantage of exciting international study tours. Previous tour locations have included France, Australia, Thailand, Germany, Spain and Portugal. Study tours are optional and include additional costs.

After successfully completing this program, you’ll receive a SAIT Baking and Pastry Arts diploma.

Download program info

Careers and opportunities

Each year, SAIT conducts a survey between February and April to determine the employment rate, salary and satisfaction of our newest SAIT alumni.

people icon 97% graduate employment rate

salary icon $36,400 average starting salary

Find out more about our graduate employment statistics >

Our graduates may work in the following occupations. Some careers require additional experience and education.

Associated National Occupational Classification (NOC) codes: 60030, 62020, 62200, 63202, 65201.

Career counselling and support

Unsure which career path is for you? SAIT offers career planning services to help you decide your future.

You can also get started by taking our online career finder quiz, which can help you narrow down your search based on your current skills and interests.

Finally, you can also head to Alberta alis for various tools and resources, including additional quizzes and labour market information to help you narrow down a career path.

Services and workshops

Courses

The Baking and Pastry arts program requires 73.5 credits (26 courses) to complete.

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

View classes by semester

Suggested schedule of study

First year

Semester 1

Course code	Course name	Credit
BAKE-219	Introduction to Basic Bread Making	3.0
BAKE-227	Introduction to Cooking	3.0
BAKE-228	Bakery Fundamentals	3.0
BAKE-252	Introduction to Cakes and Decorating Techniques	3.0
BAKE-256	Introduction to Pastry Making	3.0
KMGT-202	Culinary Management I	3.0
Semester 1 total		18.0

Semester 2

Course code	Course name	Credit
BAKE-221	Artisan Bread Making	3.0
BAKE-251	Laminated Dough and Viennoiseries	3.0
BAKE-253	Capstone Year I	3.0
BAKE-266	Contemporary Pastries, Tarts and Pies	3.0
KMGT-250	Culinary Management II	3.0
NUTR-256	Nutrition and Special Dietary Needs	3.0
PINT-201	Professional Internship	1.5
Semester 2 total		19.5

Second year

Semester 3

Course code	Course name	Credit
BAKE-300	Art of Chocolate	3.0
BAKE-320	Fine Pastries	3.0
BAKE-365	Advanced Yeast Products	3.0
KMGT-320	Culinary Management IV	3.0
PROJ-323	Special Projects	3.0
Culinary Management Elective (choose one)
KMGT-300	Culinary Management 3A	3.0
KMGT-310	Culinary Management 3B	3.0
Semester 3 total		18.0

Semester 4

Course code	Course name	Credit
BAKE-301	Capstone Year II	3.0
BAKE-310	Classic Desserts	3.0
BAKE-360	Restaurant Plating	3.0
BAKE-380	Sugar Art and Design	3.0
BAKE-450	Wedding Cakes	3.0
MNGT-325	Culinary Management V	3.0
Semester 4 total		18.0
Program total		73.5

Course	Credits
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
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
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
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
This course provides the tools, theory and practical experience to prepare laminated dough products. Topics include ingredient function, safe handling and production.	3
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
This capstone provides an opportunity for you to demonstrate practical 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. Pre-requisites: Concurrent prerequisites: BAKE 219 BAKE 221 BAKE 227 BAKE 228 BAKE 251 BAKE 252 BAKE 256 BAKE 266 KMGT 202 NUTR 256 Corequsites: KMGT 250	3
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
An in-depth study into the production and preparation of various pies and tarts with a focus on ingredient function, process and finishing techniques.	3
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. Pre-requisites: BAKE 253	3
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. Pre-requisites: Concurrent prerequisites: BAKE 253 BAKE 300 BAKE 310 BAKE 320 BAKE 360 BAKE 365 BAKE 380 BAKE 450 KMGT 320 PROJ 323 Corequsites: KMGT 325	3
This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience to prepare classic desserts and adapt those concepts into contemporary designs. Topics include mise en place, storage, safe handling, baking methods and production. You will also explore the history of classic desserts. Pre-requisites: BAKE 253	3
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. Pre-requisites: BAKE 253	3
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. Pre-requisites: BAKE 253	3
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. Pre-requisites: BAKE 253	3
This course provides the tools, theory and practical experience to design and prepare sugar art pieces. Topics include ingredient function, safe handling and production. Pre-requisites: BAKE 253	3
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. Pre-requisites: BAKE 253	3
Culinary Management I introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. You will apply those tools, concepts and theories in your technical courses. During your learning journey, you will be introduced to communication and presentations; financial and inventory management; people, leadership, teams and culture; and social media, brand and marketing.	3
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. Pre-requisites: KMGT 202	3
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. Pre-requisites: Concurrent prerequisites: KMGT 300 or KMGT 310	3
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. Pre-requisites: KMGT 320	3
This course introduces the concept of human nutrition and its impact on health with the practical applications of recipe modification, food preparation and menu planning for a variety of dietary needs.	3
This course provides a bridge between academic studies and practical, experiential learning. The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation. Pre-requisites: KMGT 202 BAKE 228 or COOK 204	1.5
This course provides the tools, theory and practical experience to plan special projects that cater to various events and occasions. Topics include ingredient function, safe handling and production. Pre-requisites: BAKE 253	3

Culinary Management elective (choose one)

Course	Credits
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. Pre-requisites: KMGT 250	3
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. Pre-requisites: KMGT 250	3

Course

Credits

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.

Pre-requisites:

KMGT 250

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.

Pre-requisites:

KMGT 250

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

Review our grading and progression procedure >

Admission requirements

Applicants educated in Canada

All applicants must demonstrate English language proficiency and meet the following requirements or equivalents.

at least 50% in English Language Arts 10-1 or 10-2, and,
at least 50% in Math 10C or Math 10-3

SAIT accepts high school course equivalents for admission for applicants educated outside Alberta.

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 out what educational documents are accepted and assessment options.

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

Academic Upgrading

Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs.

Upgrade

English language proficiency

All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada.

Learn more

Available intakes

Fall 2024

Start dates:

Sep 03, 2024

Domestic students: Closed: Application deadline: June 28, 2024
International students: Closed: Application deadline: May 29, 2023

Winter 2025

Start dates:

Mar 17, 2025

Domestic students: Open: Application deadline: Oct. 25, 2024
International students: Open: Application deadline: Sept. 30, 2024

Costs

2024/25 tuition and fees

The following costs are effective as of July 1, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$7,987.50	$1,608	$9,595.50
2	2	$7,668	$1,608	$9,276
Total cost:				$18,871.50

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$24,825	$1,608	$26,433
2	2	$23,832	$1,608	$25,440
Total cost:				$51,873

Books and supplies are approximately $1,000 - $1,500 per full-time year.

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 closer to the program 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 this term.

Required equipment/tools

You'll require the following:

Calculator
16-inch ruler
Memory stick
Digital scale — 5 kg capacity, 1 g increments
Toolkit — to be purchased at the Market Place in the John Ware building on orientation day
Knife bag or toolbox
Baking & Pastry Arts Kit (purchased at Orientation)

Required uniform

One of your first steps to becoming a student in the Baking and Pastry Arts diploma program is to be sure you have the required uniform (attire is the same for all students) on your first day of class and dress appropriately throughout the entire program.

Pastry chef's jacket, waist apron and pants are provided with an annual laundry fee of $250 and issued twice weekly from the laundry facilities in the John Ware building.
A pair of professional non-slip kitchen shoes: SAIT will have a vendor on site on the Orientation day, but shoes can also be purchased at any professional shoe vendor. We suggest purchasing a clog-style shoe.
Professional baking kit: The cost is $745 and must be purchased through a dedicated website. You will receive an email within one month of the program's start date to purchase the kit, which must be purchased with a credit card.

Required personal protective equipment (PPE)

Baking student uniform (provided by SAIT)
Professional kitchen shoes (must be purchased)
Baking & Pastry Arts Kit (must be purchased)

2023/24 tuition and fees

The following costs are effective until June 30, 2024.

Domestic students

The estimated total cost of tuition and fees for domestic students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$7,837.50	$1,720	$9,557.50
2	2	$7,524	$1,720	$9,244
Total cost:				$18,801.50

The estimated total cost of tuition and fees for international students is based on the recommended course load per year.
Year	Number of semesters	Tuition fees	Additional fees	Total per year
1	2	$24,828.38	$1,720	$26,548.38
2	2	$23,835.24	$1,720	$25,555.24
Total cost:				$52,103.62

Financial aid

Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Learn more

Fees

Your fees are calculated based on the number of course credits you take per semester (approximately 16 weeks of study). In most cases, your fee is determined based on whether you're taking more or less than nine (9) course credits (more than nine credits in a semester are considered full-time studies.)

Fees are adjusted for programs with start dates outside the typical 15-week program.

2024/25 fees per semester

Fees are subject to change without notice.

A breakdown of mandatory fees based on whether you are taking less than or more than nine credits per semester
SAIT fees	Less than 9 credits/semester	9 or more credits/semester
Campus athletic and recreation fee: supports the provision of recreation and fitness facilities, movement classes, wellness programs, events, intermural activities, varsity sports programs, and a variety of initiatives offered throughout the academic year. Exemptions to recreation fees are made in some circumstances.	$51.50	$103
Student support fee: supports services and resources to help you succeed throughout your academic career, including Career Advancement Services and Student Development and Counselling.	$53.75	$107.50
Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance your experience.	$53.75	$107.50
UPass: provides you with unlimited access to Calgary Transit. Additional eligibility requirements apply to obtain a UPass.	n/a	$165
Saitsa fees
Saitsa fee: supports the student-led, non-profit organization representing students. Fees support the operation of various student services, activities, and programming. Saitsa fees are paid per credit to a maximum amount of $146 per semester.	$16.23/credit	$146 maximum
Health and dental plan: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits. Health and dental fees are charged per semester to an annual maximum amount of $172 for health and $158 for dental. Find more details at saitsa.com/benefits. In most cases, your fees are quoted based on paying for a full year of health and dental coverage. International students are charged these fees regardless of course load. Domestic students with existing health and dental coverage may opt-out.	n/a	$91 for health $84 for dental

Application process

Ready to apply?

Follow our step-by-step guide to submitting a successful application.

Learn how to apply

Communication during admission

Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the hospitality@sait.ca domain to your safe senders' list or you risk missing critical email messages.

Begin your application

Apply now using the online application portal.

Ensure you have a valid Visa or Mastercard to pay the non-refundable application fee of $120 for domestic applicants or $150 for international applicants.

Apply now

Information sessions

Prepare for a strong start in your chosen program or get the details you need to decide your future path.

Our expert staff and faculty are ready to answer your questions and provide information about the following:

What sets SAIT apart
An introduction to the program and area of study
Admission requirements
Future career paths
Information on the earning potential and graduate employment rates.

Baking and Pastry Arts

On this page:

On this page:

Overview

Hands-on production environment

Learn from top international instructors

Professional paid internship and study tours

Work towards journeyman baker certification

Traits, skills and aptitudes

Academic path

Practicum, co-op and work integrated learning

Credentials

Careers and opportunities

Career counselling and support

Courses

Required courses

BAKE 219 - Introduction to Basic Bread Making Show details

BAKE 221 - Artisan Bread Making Show details

BAKE 227 - Introduction to Cooking Show details

BAKE 228 - Bakery Fundamentals Show details

BAKE 251 - Laminated Dough and Viennoiseries Show details

BAKE 252 - Introduction to Cakes and Decorating Techniques Show details

BAKE 253 - Capstone Year 1 Show details

Pre-requisites:

Corequsites:

BAKE 256 - Introduction to Pastry Making Show details

BAKE 266 - Contemporary Pastries, Tarts and Pies Show details

BAKE 300 - Art of Chocolate Show details

Pre-requisites:

BAKE 301 - Capstone Year 2 Show details

Pre-requisites:

Corequsites:

BAKE 310 - Classic Desserts Show details

Pre-requisites:

BAKE 320 - Fine Pastries Show details

Pre-requisites:

BAKE 360 - Restaurant Plating Show details

Pre-requisites:

BAKE 365 - Advanced Yeast Products Show details

Pre-requisites:

BAKE 380 - Sugar Art and Design Show details

Pre-requisites:

BAKE 450 - Wedding Cakes Show details

Pre-requisites:

KMGT 202 - Culinary Management 1 Show details

KMGT 250 - Culinary Management 2 Show details

Pre-requisites:

KMGT 320 - Culinary Management IV Show details

Pre-requisites:

KMGT 325 - Culinary Management V Show details

Pre-requisites:

NUTR 256 - Nutrition and Special Dietary Needs Show details

PINT 201 - Professional Internship Show details

Pre-requisites:

PROJ 323 - Special Projects Show details

Pre-requisites:

Elective courses

Culinary Management elective (choose one)

KMGT 300 - Culinary Management 3A Show details

Pre-requisites:

KMGT 310 - Culinary Management 3B Show details

Pre-requisites:

Progression

Admission requirements

Applicants educated in Canada

Applicants educated outside of Canada

Academic Upgrading

English language proficiency

Available intakes

Fall 2024

Winter 2025

Costs

2024/25 tuition and fees

Domestic students

International students

Books and supplies

Required equipment/tools

Required uniform

Required personal protective equipment (PPE)

2023/24 tuition and fees