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 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)$23,900 - $54,500
ChefChefs (6321)$27,100 - $63,400
Sous ChefChefs (6321)$27,100 - $63,400

Length and Start Date

Start Date(s):

September, January, and May intakes


Length:

Semester 1 - 16 weeks; Semester 2 - 16 weeks; Semester 3 - 16 weeks; Semester 4 - 16 weeks
(These are usually taken concurrently for a total program length of one and 1/3 years)


Locations

  • Saskatoon

Admissions

Admission Requirements

Alternative Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through an alternative admission assessment. Interested individuals should still apply. Applicants are automatically considered for alternative 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 Alternative 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.

 

2021/22 Academic Year

September 2021 intake - $10,250
January 2022 intake - $7,520
May 2022 intake - $5,130

International Students

View tuition rates for international students.

Year 1 - Semester 1

Code
Name/Description
Credits
 
CKNG 138
Basic Food Preparation
4
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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 prepare food in a lab setting. This course will also cover the organization of the professional kitchen.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148(concurrent)
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 140
Kitchen Operations
4
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You will learn the best practices of how to inventory, order, receive, and store food. You will learn the control process and study government legislation as it applies to managing staff. You will also learn how to determine food cost and how to apply this knowledge to correctly pricing food for sale.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, 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 stock.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 144
Garde Manger
4
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You will prepare items from the repertoire of Garde Manger including hot and cold sandwiches, salads and salad dressings, vegetable and fruit platters. You will examine the operation of a salad bar and service of relevant a la carte menu items from the cold kitchen.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 148
Orientation to the Professional Kitchen
3
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You will learn best practices regarding kitchen safety and complete training in WHMIS, safe food handling, and approved service.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
EQPT 119
Tools and Equipment
4
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You will learn to identify, use, and care for the common tools and equipment used in the professional kitchen. You will learn how to correctly use chemical sanitizers to clean equipment and workstations. You will learn how to describe the parts of a knife, and how to maintain your knives. You will also learn and practice the standard cuts in food service.
Credit Units: 4
Course Hours: 60.0
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): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

Year 1 - Semester 2

Code
Name/Description
Credits
 
CKNG 142
Vegetables, Starches and Complimentary Proteins
4
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You will select, clean, process, and cook a variety of vegetables, starches, and complimentary proteins. You will apply calculations to determine necessary yields to meet production quotas.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, 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 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, Online, Prior Learning, Web Assisted Delivery Group
CKNG 147
Meat, Seafood, Poultry and alternative/plant based proteins cooking
4
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You will cook a variety of proteins using moist and dry heat methods. There will be a focus on safe holding procedures and portion control.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 219
Charcuterie
4
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You will prepare a variety of processed and cured meat items. You will prepare hot and cold hors d’oeuvres. You will discuss types of cheese and prepare fresh cheese.
Credit Units: 4
Course Hours: 60.0
Corequisites(s):
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
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 285
International Cuisine
4
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You will study and prepare cuisine from trending international cuisines.
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
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group

Year 2 - Semester 3

Code
Name/Description
Credits
 
CKNG 141
Bakery 1
4
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You will learn to prepare yeast leavened bread, chemically leavened quick breads, as well as cookies and fruit pies.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 182
Bakery 2
4
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You will prepare rich dough breads, éclair paste, dessert sauces, custards, specialty cookies, and dessert sauces.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): CKNG 182CE
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 225
Hors d’oeuvres
2
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You will prepare a variety of hors d’oeuvres, canapés, dips, and other small plates. You will also study the various types of caviar.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 284
Baking and Pastry Arts
4
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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: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CKNG 287
Indigenous Cuisine
4
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You will examine various models of local and organic supply chains with a focus on Indigenous cuisine. You will have the opportunity to plan and prepare Indigenous foods.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 180
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 290
Catering and Special Event Planning
4
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You will plan and prepare foods for a catered event.
Credit Units: 4
Course Hours: 60.0
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
Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

Year 2 - Semester 4

Code
Name/Description
Credits
 
CKNG 145
Breakfast
4
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You will prepare food items particular to the service of the breakfast meal. You will study and prepare eggs, breakfast specific proteins, breakfast specific quick breads, hot and cold cereals, and potatoes.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): CKNG 148, CKNG 138
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
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 218
Dining 1
4
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You will prepare meals a la carte (to order). You will focus on teamwork, kitchen organization, and line cooking in the preparation of a dining room menu.
Credit Units: 4
Course Hours: 60.0
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 221
Dining 2
4
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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: 4
Course Hours: 60.0
Corequisites(s):
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 222
Sauces
2
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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: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 224
Field to Fork
2
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You will explore conventional and organic food supply chains. You will discuss the pros and cons of GMO’s and organics in relation to global food security. You will plan, prepare, and serve a FARM TO TABLE event.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Lab, 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 the processes that promote inclusion. 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 various 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
PROF 102
Professionalism in Culinary Arts
4
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You will learn the skills required to be a coach or leader in a food services setting. Your studies will also include the development of a cover letter and resume and the opportunity to practice job interview skills.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Lecture/Lab, 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.

More about scholarships

Additional Information