Culinary Arts

Program overview

Turn your passion for food into a career with Saskatchewan Polytechnic’s Culinary Arts diploma program. This hands-on, fast-paced, and cutting-edge program is the only four-semester advanced culinary training program in Saskatchewan. Designed to equip students with the professional training needed to launch a successful career in various culinary settings, this program prepares you for roles in restaurants, hotels, resorts, private clubs, catering, and more. With experienced Red Seal chefs as instructors, students will gain practical knowledge and skills essential for becoming culinary leaders in the industry.

Program structure

The Culinary Arts diploma program spans a total length of 64 weeks, divided into four semesters of 16 weeks each. The program is offered at multiple locations including Moose Jaw, Prince Albert, Regina, and Saskatoon. Key features of the program structure include:

• Intensive hands-on education in a commercial kitchen environment.
• Combination of hands-on learning, online learning, and participation in actual food events.
• Exposure to various culinary subjects such as baking, catering, fine dining, and world cuisines.
• Opportunities for credit towards apprenticeship training upon graduation.
• Eligibility for a Bachelor of Applied Management degree with only two additional years of study.

This program is designed to provide students with the skills and knowledge necessary to thrive in the culinary industry, ensuring they are well-prepared for their future careers.

Featured Experiences

The Culinary Arts program offers a variety of unique experiences that enhance the learning process, including:

• Field to fork experience, emphasizing the importance of sourcing local ingredients.
• Hands-on training in a commercial kitchen, simulating real-world culinary environments.
• Participation in catering and special event cooking, providing practical experience.
• Exposure to contemporary cuisine and modern food trends, keeping students updated with industry standards.
• Opportunities to learn about kitchen management and industry trends.

These experiences are designed to prepare students for the dynamic and evolving culinary landscape, ensuring they are equipped with both practical skills and theoretical knowledge.

Career Options

Graduates of the Culinary Arts diploma program can pursue a variety of career paths in Canada, including:

• Kitchen Manager: Oversee kitchen operations, manage staff, and ensure food quality and safety standards are met.
• Sous Chef: Assist the head chef in managing kitchen staff and preparing meals, often taking charge in the chef's absence.
• Pastry Chef: Specialize in creating desserts, pastries, and baked goods, often working in fine dining establishments.
• Chef de Partie: Responsible for a specific section of the kitchen, such as sauces or vegetables, ensuring high-quality food preparation.
• Banquet Chef: Plan and execute large-scale catering events, managing multiple dishes and coordinating with event planners.

With a strong emphasis on practical training and industry-relevant skills, graduates have a high success rate in securing employment shortly after completing the program, making it an excellent choice for aspiring culinary professionals.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.