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Culinary Arts

Diploma
Culinary Arts

Program Overview

Turn your passion for food into a career. Saskatchewan Polytechnic’s Culinary Arts diploma program is hands on, fast paced and cutting edge—and the only two-year advanced culinary training program in Saskatchewan.

Get the professional training you need to launch a career in cooking, whether you’re interested in a career in restaurants, hotels, resorts, private clubs, catering, institutional settings or running your own restaurant.

Culinary Arts is a two-year diploma program offered at Saskatchewan Polytechnic, Saskatoon Campus, Idylwyld Dr. Your instructors include both Red Seal cooks and certified chefs de cuisine. They’ll introduce you to cooking principles and practices, everything from baking to breakfasts, garde manger to a la carte, and meats, seafood and poultry to vegetables, starches and pasta. Sharpen your knowledge and skills in:

  • catering and special event cooking
  • contemporary cuisine and modern food trends
  • field to fork experience
  • short order food production
  • regional foods and Aboriginal foods
  • wines and beverages
  • world cuisines

Intensive, Hands-On Education

From food prep to short order cooking to fine dining, you’ll learn what it’s really like to work in a commercial kitchen—you’ll spend 75% of your time practicing new skills and applying new knowledge in Saskatchewan Polytechnic’s well-equipped kitchen. You’ll also participate in a work experience and prepare foods for le Bistro coffee shop and Corner Café on campus at the Idylwyld Dr. location.

Step #1 in Becoming a Red Seal Cook

Your diploma gives you credit for all three levels of apprentice cook technical training. When you graduate, start building your hours and in three years you could become a journeyperson cook—the first step toward becoming a Red Seal cook. Red Seal certification will open doors to career opportunities across Canada.

Career and Salary Information

Your Career

On graduation, you’ll be qualified to work as a sous chef, pastry chef, chef de partie, banquet chef, garde manger, chef or kitchen supervisor in many different settings. Build your career resume as you work your way up in restaurants, hotels, resorts, catering and private clubs. Look for career opportunities in institutional and corporate settings or use what you’ve learned to start your own business.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Kitchen SupervisorFood Service Supervisors (6212)$21,900 - $56,800
ChefChefs (6241)$22,900 - $58,200
Sous ChefChefs (6241)$22,900 - $58,200

Length and Start Date

Start Date(s):

September



Length: Year 1 - 38 weeks; Year 2 - 32 weeks

Locations

  • Saskatchewan Polytechnic Saskatoon campus

Admissions

Admission Requirements

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Special Admission.

ACCUPLACER©

Not applicable at this time

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Tuition and Fees

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as books and supplies. For a complete breakdown of tuition and fees for this program, click here to access the Saskatchewan Polytechnic campus Tuition and Fee Schedules.

 

Year 1 - $7,600
Year 2 - $5,700

Courses

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Year 1

Code
Name/Description
Credits
 
CKNG 180
Basic Cooking Principles
2
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The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavoring, cooking, mise en place and pre-preparation techniques.
Credit Units: 2
Course Hours: 35.0
Prerequisites(s): SFTY 111, EQPT 108
Equivalent Course(s): CKNG 110
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 181
Bakery 1
5
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The course provides an introduction to the basic principles of baking, baking ingredients and their uses. You will learn the procedures for producing yeast dough and for quick breads and prepare various breads, biscuits, muffins, and cookies.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 182
Bakery 2
5
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You will learn the basic principles of making pies, pie fillings, puff pastry and éclair paste products and specialty cookies. You will prepare pie dough; pie fillings, baked pies, unbaked pies, bread and rolls; puff pastry products , fruit cups, Danish pastry, and cookies.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 181
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 183
Food Presentation and Garnish
5
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You will learn the fundamental principles and procedures of hot and cold food presentation and garnish. Classroom and lab experiences will help you plan, prepare, and serve hot and cold buffets.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 184
Garde Manger
5
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The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will prepare salads, sandwiches, and cold entree plates.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 185
Vegetables, Starches and Pasta
5
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You will learn procedures for preparing, cooking, serving and storing vegetables starches and pasta. You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 186
Stocks, Soups, and Sauces 1
5
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Your studies will focus on the procedures and quality standards for preparing stocks, soups and leading sauces. You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 187
Breakfast and Dairy
5
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You will learn the procedures for breakfast cookery including procedures for cooking with milk, cream and cheese products. You will prepare eggs using a variety of methods, and also a variety of other breakfast items including breads, cereals, meats and potatoes.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 188
A la Carte Cooking
5
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You will prepare a variety of meals and food items appropriate for an a la carte cooking environment. You will integrate a wide range of skills you learned in previous courses in the program.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Equivalent Course(s): CKNG 118
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 189
Quantity Food Production
5
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You will prepare, produce and serve foods in large quantities. You will apply portion and quality controls.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Equivalent Course(s): FOOD 100
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 191
Meat Seafood and Poultry Processing
5
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Your studies will focus on the composition and handling of meat, poultry and seafood following the Canadian systems for classifying, inspecting and grading of meat, poultry and seafood.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 192
Meat, Seafood and Poultry Cooking
5
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The course provides an introduction to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb, veal and seafood. You will apply dry and moist heat methods in the preparation of these products.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 193
Kitchen Operations
4
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You will apply the basic fundamentals of kitchen operations to manage a successful professional kitchen.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Lecture/Theory
COMM 127
Industry Communications
2
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You will practice fundamental employability skills related to oral and written communications. You will also practice employability skills related to working effectively with others. You will learn personal employability skills and the effect of attitudes and behaviours on successful job search.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): COMM 127A, COMM 187, COMM 191, COMM 193, JOBS 190, TCOM 105, TCOM 120, TCOM 140
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Independent Study, Lecture/Theory, Work Based Delivery
EQPT 108
Tools and Equipment
1
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You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): EQPT 189
Potential Learning Method(s): Online, Independent Study, Lab/Practical, Work Based Delivery
MATH 121
Applied Mathematics
2
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You will learn the basic mathematical skills needed to function effectively in a commercial kitchen. Your studies will focus on decimals, fractions, percentages and the Imperial and metric measurement systems. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): MATH 195
Potential Learning Method(s): Prior Learning, Online, Print Distance Individual, Lecture/Theory, Work Based Delivery
SFTY 111
Safety, Sanitation and WHMIS
2
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You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.
Credit Units: 2
Course Hours: 27.0
Potential Learning Method(s): Prior Learning, Online, Independent Study, Lecture/Theory, Work Based Delivery
WORK 197
Work Experience
0
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You will use the knowledge and skills developed in the first year of your studies in an actual professional work environment.
Credit Units: 0
Course Hours: 240.0
Potential Learning Method(s): Prior Learning, Online, Work Experience - Group, Work Experience -Individual

Year 2

Code
Name/Description
Credits
 
CKNG 190
Short Order Food Production
5
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You will plan, prepare and serve short order food items.
Credit Units: 5
Course Hours: 70.0
Prerequisites(s): CKNG 180
Equivalent Course(s): FOOD 102
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 280
Garde Manger 2
5
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You will study advanced theory and cooking techniques for garde manger. You will prepare items that include hot and cold hors d’oeuvres and a variety of cold processed meat products. You will also evaluate various forms of cheese.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 184
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 281
Soups and Sauces 2
5
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Building on the skills you developed in Stocks, Soups and Sauces 1, your studies will explore current trends in soups and sauce cookery including pairing soups and sauces with other food items and finishing techniques. You will prepare a variety of soups from the major soup categories as well as specialty soups. You will also prepare specialty sauces and garnishes.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 186
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 282
Meat, Poultry and Seafood 2
5
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Building on the skills you developed in Meat Seafood and Poultry Cooking, you will apply cooking techniques for premier, exotic and game meat, poultry and seafood cookery.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 192
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 283
Vegetables, Fruits and Starches 2
5
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You will prepare vegetables, fruits, grains and starches using multi-step preparation techniques.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 185
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 284
Baking and Pastry Arts
5
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Building on the skills you developed in Bakery 1 and Bakery 2, you will prepare and finish high end pastry products and fillings.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 182
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 285
World Cuisines
5
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You will be introduced to world cuisines. The course then examines three trending world cuisines and provides you with an opportunity to prepare a variety of foods from these three cuisines.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 286
Field to Fork Experience
4
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You will learn the benefits of raw, unprocessed and organic foods. The course also examines the food chain as it relates to local producers. You will have an opportunity to prepare locally-produced foods.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 287
Aboriginal Cuisines
4
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You will examine the history and significance of Aboriginal cuisines. You will study a variety of food used in aboriginal cuisine and prepare a traditional feast.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 288
Nutrition and Special Diet Cooking
5
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You will examine in-depth cooking with a focus on nutrition and special diet concerns.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 289
Contemporary Cuisine
5
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Your studies will expose you to the current developments and popular food trends in the cooking profession. You will prepare contemporary foods in a restaurant setting.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 290
Catering and Special Event Planning
5
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You will plan and prepare foods for a catered event.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 291
Wines and Beverages
2
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You will gain a working knowledge of wine and wine pairings important to today’s successful chefs. You will also examine other types of beverages significant to food service operation. You will have an opportunity to prepare a variety of beverages.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Online, Lecture/Lab, Work Based Delivery
CKNG 292
Food Services Management
4
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You will study operational management techniques and skills important for today’s successful chefs. The course is composed of several sections and examines some key areas in this field including, managing the front of the house, basics of table service, customer service and exceeding expectations, and computer and point of sale applications.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Online, Lecture/Theory

PLAR & Transfer Credit

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.


Transfer Credit

Many Saskatchewan Polytechnic students benefit from transferring credit. You may be eligible to transfer credit from or to another college or university. To learn more, visit our transfer credit web page.

 

Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

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