Culinary Arts

Diploma
Culinary Arts

Program Overview

Note: The first intake of the revised program will be January 2021. There will be three intakes per year.

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 four semester 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. We train the next generation of culinary leaders.

Culinary Arts is a four semester diploma program offered at Saskatchewan Polytechnic, Saskatoon Campus, Idylwyld Dr. Your instructors are all experienced Red Seal chefs. They will 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. Here are some of the exciting culinary subjects you will be exposed to:

  • baking and pastry
  • catering and special event cooking
  • Contemporary cuisine and modern food trends
  • field to fork experience
  • fine dining
  • meat cutting and cooking
  • regional foods and Indigenous foods
  • sauces and soups
  • short order food production
  • vegetable cooking
  • wines and beverages
  • world cuisines

Intensive, Hands-On Education

From food prep to short order cooking to fine dining, you will learn what it is like to work in a commercial kitchen—you’ll spend your time learning new skills and applying new knowledge through a combination of hands-on learning, online learning, and participation in actual food events.

Apprenticeship Credit

With this Saskatchewan Polytechnic credential, you may be eligible for credit towards apprenticeship training. To learn more, contact the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC).

Career and Salary Information

Your Career

On graduation, you will be qualified to work as a first cook, sous chef, pastry chef, chef de partie, banquet chef, garde manager, junior 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. Our graduates have over a 90% success rate in finding work within six months of graduation.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Kitchen SupervisorFood Service Supervisors (6311)$24,000 - $43,700
ChefChefs (6321)$27,100 - $50,200
Sous ChefChefs (6321)$27,100 - $50,200

Length and Start Date

Start Date(s):

September, January, and May intakes



Length:

Year 1 - 32 weeks; Year 2 - 32 weeks; (four 16-week semesters)


Locations

  • Saskatoon

Admissions

Admission Requirements

  • Grade 10
  • Effective January 2021: Grade 12
  • You must be 18 years old as of the program start date in the year of admission
  • English Language Requirement

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©

  • 250 Arithmetic
  • 237 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

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 approximate cost for books and supplies. Visit the Tuition and Fees web page for a complete breakdown of tuition and fees for this program.

 

2020/21 Academic Year

Year 1 - $8,360
Year 2 - $6,675

Year 1 - Semester 1

Code
Name/Description
Credits
 
CKNG 137
Basic Kitchen Concepts
3
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The course introduces the fundamental principles and methods that are the foundation of the cooking trade. You will study the major components of kitchen operations, organization, and cooking methods, seasoning, mise en place, methodology, and the use of convenience foods.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): EQPT 108(concurrent), SFTY 192(concurrent)
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 138
Basic Food Preparation
3
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You will examine the basics of food preparation in the major areas of foodservice operations, including baking, Garde Manger, vegetables, soups and sauces, breakfast foods, and meats. In addition to theory, you will have lab practice, preparing them for higher‐level cooking.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): CKNG 137(concurrent)
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 140
Kitchen Operations
4
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You will examine the basic fundamentals of kitchen organization as they have evolved over time. You will learn the fundamental systems and procedures in managing inventory and apply them in a professional kitchen.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group
CLTR 100
Diversity
3
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You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in current Indigenous cultural practices.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): CLTR 100CE
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
EQPT 119
Tools and Equipment
4
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You will learn the principles and techniques associated with knife usage and care. As part of this course, you will demonstrate the various techniques required for safe and skilled knife usage.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
NUTR 104
Nutrition
2
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You will examine principles of nutrition as they apply to special diets and various food preparation techniques.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): CKNG 137(concurrent), CKNG 138(concurrent)
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PROF 101
Professionalism in the Food Service Sector
4
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You will learn strategies to effectively lead and coach employees in the food services industry. You will also develop a resume and apply job search skills relevant to the field of food services and hospitality.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SFTY 192
Kitchen Safety
1
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You will learn kitchen safety procedures that reduce the risk of injuries occurring on the job.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): EQPT 108, SFTY 111, SFTY 180
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

Year 1 - Semester 2

Code
Name/Description
Credits
 
CKNG 141
Bakery 1
4
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You will produce yeast dough, prepare quick breads and prepare various breads, biscuits, muffins, and cookies.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 142
Vegetables, Starches and Pasta
4
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You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 143
Stocks, Soups and Sauces
4
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You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 144
Garde Manger
4
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The course introduces procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will prepare salads, sandwiches, and cold entree plates.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 145
Breakfast and Dairy
4
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You will prepare eggs, using a variety of methods, and a variety of other breakfast items, including breads, cereals, meats, and potatoes.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 146
Meat, Seafood and Poultry Processing
4
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You will process various cuts of meat, seafood, fish, and poultry. Your studies will include the safe handling and storage of the product.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 147
Meat, Seafood and Poultry Cooking
4
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You will apply dry and moist heat methods in the preparation of meats, seafood and poultry. Your studies will include the safe handling, and storage of the product.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group

Year 2 - Semester 3

Code
Name/Description
Credits
 
CKNG 182
Bakery 2
4
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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: 4
Course Hours: 60.0
Prerequisites(s): CKNG 141
Equivalent Course(s): CKNG 182CE
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 217
Line Cooking
3
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You will plan, prepare, and serve short order food items.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 218
Dining 1
5
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You will prepare, produce, and serve foods in large quantities for an a la carte cooking environment. You will apply portion and quality controls.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 141, CKNG 142, CKNG 143, CKNG 144, CKNG 146, CKNG 147
Corequisites(s): CKNG 219, CKNG 220
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning
CKNG 219
Charcuterie
4
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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: 4
Course Hours: 60.0
Prerequisites(s): CKNG 144
Corequisites(s): CKNG 218, CKNG 220
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 220
Field to Fork and Indigenous Cuisine
5
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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 use locally produced foods to prepare an Indigenous meal.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 137, CKNG 138
Corequisites(s): CKNG 218, CKNG 219
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 285
International Cuisine
4
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You will be introduced to international 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: 4
Course Hours: 60.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PLAN 179
Menu Development
3
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You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group

Year 2 - Semester 4

Code
Name/Description
Credits
 
CKNG 221
Dining 2
5
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Your studies will expose you to current developments and popular food trends in the cooking profession. You will prepare contemporary foods in a restaurant setting. 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 foodservice operation. You will have the opportunity to prepare a variety of beverages.
Credit Units: 5
Course Hours: 75.0
Prerequisites(s): CKNG 218
Corequisites(s): CKNG 292
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 222
Sauces
3
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Your studies will explore current trends in sauce cookery, including pairing sauces with other food items and finishing techniques. You will prepare specialty sauces and garnishes.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): CKNG 143
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 223
Food Presentation
3
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You will learn the fundamental principles of food presentation, including plating, photography, and the use of social media for promotion. You will have the opportunity to present food in an appealing and contemporary manner.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): CKNG 137, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 284
Baking and Pastry Arts
5
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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): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 290
Catering Production
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 137, CKNG 138
Equivalent Course(s): CKNG 290CE
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
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 examines key areas that include 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
Corequisites(s): CKNG 221
Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group

Get Credit for What You Know

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways. This includes acquiring knowledge and skills through life and work experience or non-formal training.See links below to more information about PLAR and detailed PLAR candidate guides for the Arts and Sciences courses in this program. To discuss PLAR for other courses in this program, contact us at 1-866-467-4278 and ask for the Program Head of this program.


Transfer Credit

Many Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit to Sask Polytech or to another college or university.

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. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

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