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Institutional Cooking

Applied Certificate
Institutional Cooking

Program Overview

Saskatchewan Polytechnic's Institutional Cooking program is unique. It is designed to prepare you to work in large-scale food preparation. From soups to sauces (and everything in between), you’ll learn how to produce nutritious, delicious foods in quantity.

It’s a high demand career. Saskatchewan Polytechnic grads are working in restaurants, hotels, catering facilities, remote mining camps, hospitals, schools and more.

Institutional Cooking is a 20-week applied certificate program offered through Saskatchewan Polytechnic Prince Albert campus. Approximately 70% of your learning is hands-on training in a commercial kitchen. Our highly trained instructors will introduce you to:

  • basic cooking principles
  • baking, breakfast and dairy
  • kitchen tools and equipment
  • meat, seafood and poultry
  • stocks, soups and sauces
  • vegetables, pastas, cold foods
  • safety, sanitation and WHMIS

Earn Apprenticeship Credit

Use your applied certificate to earn credit towards becoming a Red Seal Cook. Becoming a Red Seal Cook opens the door to higher wages and more job opportunities.

Career and Salary Information

Your Career

Saskatchewan Polytechnic's Institutional Cooking graduates are in high demand. There are jobs in many different sectors. You could work in industry, cooking at a remote mine site or construction camp. Look for jobs in hospitals and long-term care facilities, in restaurants, hotels and vacation resorts, in schools, retirement communities and government.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
CookCooks (6242)$21,900 - $42,300
Food Counter AttendantFood Counter Attendants, Kitchen Helpers and Related Occupations (6641)$21,900 - $37,300

Length and Start Date

Start Date(s): Varies

Length: 20 weeks

Locations

  • Prince Albert

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©

  • 50 Reading

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

For information, contact Kevin Mardell at mardell@saskpolytech.ca or 306-765-1577.

Courses

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Code
Name/Description
Credits
 
BAKE 112
Bakery (Theory)
1
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You will be introduced to the fundamental principles and procedures for preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will learn about the different product ingredients and their mixing methods. You will also learn the procedures for making each of these baked products.
Credit Units: 1
Course Hours: 19.0
Potential Learning Method(s): Lecture/Theory
BAKE 113
Bakery Production (Practical)
4
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You will apply the principles and procedures learned in BAKE 112 (Bakery - Theory). You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products, and produce and prepare a wide variety of breads, rolls and Danish pastries.
Credit Units: 4
Course Hours: 61.0
Prerequisites(s): BAKE 112(concurrent)
Potential Learning Method(s): Lab/Practical
CKNG 102
Garde Manger (Theory)
1
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You will learn the procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): FOOD 182
Potential Learning Method(s): Lecture/Theory, Prior Learning
CKNG 103
Garde Manger (Practical)
5
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You will prepare hot and cold sandwiches, fruits, salads and salad dressings.
Credit Units: 5
Course Hours: 70.0
Potential Learning Method(s): Independent Study, Lab/Practical, Prior Learning
CKNG 104
Vegetables, Starches and Pasta (Theory)
1
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You will learn the fundamental principles and procedures to prepare, cook, serve and store vegetables, starches and pasta.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
CKNG 105
Vegetables, Starches and Pasta (Practical)
5
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You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta Theory). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.
Credit Units: 5
Course Hours: 70.0
Potential Learning Method(s): Lab/Practical, Prior Learning
CKNG 106
Stocks, Soups, and Sauces (Theory)
1
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You will be introduced to the major categories of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups and sauces.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Theory
CKNG 107
Stocks, Soups and Sauces (Practical)
5
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You will apply the procedures and standards you learned in CKNG 106 (Stocks, Soups and Sauces Theory). You will prepare stocks, soups, thickening agents and sauces.
Credit Units: 5
Course Hours: 70.0
Potential Learning Method(s): Lab/Practical
CKNG 108
Breakfast and Dairy (Theory)
1
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The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese.
Credit Units: 1
Course Hours: 15.0
Potential Learning Method(s): Lecture/Theory, Prior Learning
CKNG 109
Breakfast and Dairy (Practical)
4
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You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing various omelettes, breakfast breads, breakfast meats and potatoes. You will also store, serve and cook with cheese.
Credit Units: 4
Course Hours: 55.0
Potential Learning Method(s): Lab/Practical, Prior Learning
CKNG 110
Basic Cooking Principles
1
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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, flavouring, cooking, mise en place and pre-preparation techniques.
Credit Units: 1
Course Hours: 18.0
Equivalent Course(s): FOOD 189
Potential Learning Method(s): Independent Study, Lecture/Theory, Prior Learning
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): Independent Study, Lab/Practical, Work Based Delivery
MEAT 100
Meat, Seafood and Poultry Processing (Theory)
2
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Your studies will focus on the structure, composition and handling of meat, poultry and seafood. You will learn the Canadian systems for classifying, inspecting and grading meat, poultry and seafood. You will also learn how to identify cuts of beef, veal, lamb and pork.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory
MEAT 101
Meat, Seafood and Poultry Processing (Practical)
4
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You will process beef, pork, and poultry. You will handle and store fresh and frozen meats and poultry. You will also observe the processing of seafood.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical
MEAT 102
Meat, Seafood and Poultry Cooking (Theory)
2
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You will be introduced 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 and veal.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory
MEAT 103
Meat, Seafood and Poultry Cooking (Practical)
4
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You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will cook a variety of meats and prepare poultry dressing. You will also gain experience in holding and storing cooked meat, seafood and poultry.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lab/Practical
MGMT 101
Kitchen Management
2
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You will learn a variety of concepts, principles and practices related to kitchen management.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory
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): Independent Study, Lecture/Theory, Prior Learning, Work Based Delivery

Note: On-campus students will prepare and serve meals in the campus cafeteria.

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

Additional Information

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