Hospitality: Professional Cooking - Certificate

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Program Overview

Location(s):
  • SIAST Palliser Campus, Moose Jaw
  • SIAST Woodland Campus, Prince Albert
Length: 35 weeks

Our Program

Professional Cooking is a certificate program. It is the most recognized culinary training program in Saskatchewan.

If preparing food for others is your idea of fun, then spice up your life with a career in cooking. You will develop the skills and knowledge needed to join a team of culinary professionals. Hands-on experience will enable you to work in "state of the art" commercial and professional kitchens. Our comprehensive curriculum and highly trained instructors will teach you the art and passion of creating high quality meals for today's distinctive customers.

In this fun and exciting program, you will study:

  • baking
  • food presentation
  • basic cooking principles
  • short-order food production
  • quantity food production
  • meat, seafood and poultry preparation
  • kitchen management
  • safety and sanitation

Your Career

Earning your certificate in professional cooking will be the best way to heat up your job opportunities. Graduates may find employment opportunities in major hotels, upscale restaurants, catering facilities and institutional food service establishments (such as hospitals and care homes).

Trade time and academic credit may be available for graduates who find employment in the trade and register as apprentices. Please contact the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC) for further information.

For more information about career opportunities related to this program, contact Student Employment Services at the campus nearest you.

Program Details

Start Date(s): Varies
  • August - Moose Jaw
  • September - Prince Albert

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 SIAST campus Tuition and Fee Schedules.
$6,670

Admission Information

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 and Post Secondary Success Requirements for this program below, and review additional details concerning Special Admission.

ACCUPLACER©

  • 55 Arithmetic
  • 55 Reading

Post-Secondary Success

One year post-secondary studies

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of SIAST 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.

Prior Learning Assessment and Recognition

SIAST 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. Frequently asked questions regarding PLAR for this program are answered in the Factsheet. A detailed Candidate Guide, which includes a self-audit for all PLAR-ready courses, has been developed for this program. This information guides a candidate through all steps in the PLAR process.


Transfer Credit

Many SIAST 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.

 


Transfer credit options vary over time; this information is subject to change. Transfer credit options for this program include:

  • advanced standing toward the Culinary Arts diploma program, Northern Alberta Institute of Technology (NAIT) (two additional semesters of study are required)

Courses

CodeCourse Name/DescriptionCredits
BAKE 106

Bakery 1 (Theory)

The course provides an introduction to the basic principles of baking, baking ingredients and their uses. You will learn guidelines and procedures for making biscuits, muffins and cookies.


Credit Units: 1

Course Hours: 15.0

Learning Methods: Lecture/Theory, Work Based Delivery

1
BAKE 107

Bakery 1 (Practical)

You will apply the principles and procedures you learned in BAKE 106 (Bakery 1 Lecture). You will prepare biscuits, muffins, cakes, icings, fillings and cookies. You will also assemble and ice various cakes.


Credit Units: 4

Course Hours: 55.0

Learning Methods: Lab/Practical, Work Based Delivery

4
BAKE 108

Bakery 2 (Theory)

The course provides an introduction to the principles and procedures for producing yeast dough and making pies, pie fillings, puff pastry and eclair paste products.


Credit Units: 1

Course Hours: 10.0

Learning Methods: Lecture/Theory, Work Based Delivery

1
BAKE 109

Bakery 2 (Practical)

You will apply the principles and procedures you learned in BAKE 108 (Bakery 2 Lecture). You will mix pie dough; make pie fillings, baked pies, unbaked pies, bread and rolls; prepare puff pastry products and fruit cups, and bake Danish pastry.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lab/Practical, Work Based Delivery

4
BAKE 110

Bakery 3 (Theory)

Your studies will focus on the principles and procedures for making a variety of baked products. These include cakes, icings, glazes and fillings, basic custards and creams, puddings, Bavarians, chiffons, mousses and souffles.


Credit Units: 1

Course Hours: 10.0

Learning Methods: Lecture/Theory, Work Based Delivery

1
BAKE 111

Bakery 3 (Practical)

You will apply the principles and procedures you learned in BAKE 110 (Bakery 3 Lecture). You will prepare a variety of desserts. These include vanilla custard sauce, vanilla pastry cream, baked custard, specialty torts and flans, decorated cakes, cream puffs and eclairs.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lab/Practical, Work Based Delivery

4
CKNG 100

Food Presentation and Garnish (Theory)

You will learn the fundamental principles and procedures of hot and cold food presentation and garnish. This will include concepts and principles related to the planning, preparation and service of hot and cold buffets.


Credit Units: 1

Course Hours: 10.0

Learning Methods: Lecture/Theory

1
CKNG 101

Food Presentation and Garnish (Practical)

You will apply the principles and procedures you learned in CKNG 100 (Food Presentation and Garnish Lecture). This will include arranging and garnishing foods on plates and platters and planning, preparing and serving hot and cold buffets.


Credit Units: 3

Course Hours: 45.0

Learning Methods: Lab/Practical

3
CKNG 102

Garde Manger (Theory)

The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar.


Credit Units: 1

Course Hours: 10.0

Equivalent Courses: FOOD 182

Learning Methods: Lecture/Theory

1
CKNG 103

Garde Manger (Practical)

You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Independent Study, Lab/Practical, Work Based Delivery

4
CKNG 104

Vegetables, Starches and Pasta (Theory)

The course provides an introduction to the procedures used for preparing, cooking, serving and storing vegetables, starches and pasta.


Credit Units: 1

Course Hours: 10.0

Learning Methods: Lecture/Theory

1
CKNG 105

Vegetables, Starches and Pasta (Practical)

You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lab/Practical

4
CKNG 106

Stocks, Soups, and Sauces (Theory)

The course provides an introduction to the major categories and structures of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups, leading sauces and their derivatives.


Credit Units: 1

Course Hours: 10.0

Learning Methods: Lecture/Theory

1
CKNG 107

Stocks, Soups and Sauces (Practical)

You will apply the procedures and standards you learned in CKNG 106 (Soups, Stocks and Sauces). You will prepare the major types of soups, sauces and stocks, thickening agents and pan gravies.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lab/Practical

4
CKNG 108

Breakfast and Dairy (Theory)

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: 10.0

Learning Methods: Independent Study, Lecture/Theory, Work Based Delivery

1
CKNG 109

Breakfast and Dairy (Practical)

You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes, and cutting and presenting cheese.


Credit Units: 4

Course Hours: 55.0

Learning Methods: Independent Study, Lab/Practical, Work Based Delivery

4
CKNG 110

Basic Cooking Principles

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 Courses: FOOD 189

Learning Methods: Independent Study, Lecture/Theory, Work Based Delivery

1
CKNG 118

A la Carte Cooking

You will prepare a variety of meals and food items appropriate for an a la carte cooking environment. The focus will be on integrating a wide range of skills you learned in previous courses in the program.


Credit Units: 5

Course Hours: 75.0

Learning Methods: Lab/Practical

5
COMM 127

Industry Communications

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 and career advancement.


Credit Units: 2

Course Hours: 30.0

Equivalent Courses: COMM 127A, COMM 187, COMM 191, COMM 193, JOBS 190, TCOM 120, TCOM 140

Learning Methods: Prior Learning, Print Distance Individual, Independent Study, Lecture/Theory, Web CT/Blackboard, Work Based Delivery

2
EQPT 108

Tools and Equipment

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 Courses: EQPT 189

Learning Methods: Independent Study, Lab/Practical, Work Based Delivery

1
FOOD 100

Quantity Food Production

You will be involved in preparing, producing and servicing hot foods for the campus cafeteria. You will be exposed to volume cooking and service techniques for poultry, fish, seafood, potatoes, vegetables, starches, pasta, soups, stocks and sauces. You will be required to adhere to portion and quality controls for all of these techniques.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lab/Practical

4
FOOD 102

Short Order Food Production

You will be involved in preparing, producing and servicing short order breakfast and lunch items. You will practice mise en place and portion and quality control. You will also display organizational and time management skills, and practice safety and sanitation.


Credit Units: 5

Course Hours: 75.0

Equivalent Courses: COOK 197

Learning Methods: Independent Study, Lab/Practical, Work Based Delivery

5
MATH 121

Applied Mathematics

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 Courses: MATH 195

Learning Methods: Prior Learning, Print Distance Individual, Lecture/Theory, Work Based Delivery

2
MEAT 100

Meat Seafood and Poultry Processing (Theory)

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: 1

Course Hours: 20.0

Learning Methods: Lecture/Theory

1
MEAT 101

Meat Seafood and Poultry Processing (Practical)

You will fabricate beef, pork, lamb, veal and poultry. You will handle and store fresh and frozen meats and poultry. You will also process round fish into fillets and steaks, and peel and de-vein shrimp.


Credit Units: 2

Course Hours: 30.0

Learning Methods: Lab/Practical

2
MEAT 102

Meat, Seafood and Poultry Cooking (Theory)

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 and veal. The course content includes an in-depth study of preparing and cooking a variety of seafood products.


Credit Units: 1

Course Hours: 20.0

Learning Methods: Lecture/Theory

1
MEAT 103

Meat, Seafood and Poultry Cooking (Practical)

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: 3

Course Hours: 50.0

Learning Methods: Lab/Practical

3
MGMT 101

Kitchen Management

Your studies will introduce you to a variety of concepts, principles and practices related to kitchen management.


Credit Units: 4

Course Hours: 60.0

Learning Methods: Lecture/Theory

4
SFTY 111

Safety, Sanitation and WHMIS

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

Learning Methods: Prior Learning, Independent Study, Lecture/Theory, Work Based Delivery

2

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SIAST is Saskatchewan's primary public institution for post-secondary technical education and skills training. A member of Polytechnics Canada, SIAST's programs range from certificates to degrees. The institution serves 26,000 distinct students through campuses in Moose Jaw, Prince Albert, Regina and Saskatoon, and through extensive distance education opportunities.

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