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Professional Cooking


Location(s):  Moose Jaw    Prince Albert    Saskatoon   

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

Length: 35 weeks

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Career Opportunities

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.

  • banquet chefs
  • chefs
  • cooks
  • kitchen managers
  • sous chefs

Program Details

Start Date(s): Varies

  • August - Moose Jaw
  • September - Prince Albert
  • September - Saskatoon

Apply Now

Admission Requirements



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. You must review the details and program specific documentation concerning Special Admission.


The majority of SIAST programs have established ACCUPLACER© cut scores and Post-Secondary Success Requirements. Depending on the program, additional specific admission requirements may still need to be met.


ACCUPLACER ©     

ACCUPLACER© Cut Scores
for this program

55Arithmetic
55Reading
Post-Secondary Success

Post-Secondary Success Requirements
for this program

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.

Tuition and Fees

  • For complete details on tuition and fees for this program, click here to access the SIAST campus Tuition and Fee Schedules.

Learning Method(s)

SIAST offers a variety of learning methods for course delivery. The following learning methods are available for some of the courses in this program.
      Classroom
    • Approximately 70% of the program consists of practical skills training. Approximately 30% involves learning theory related to the trade.
    • You will participate in preparing and serving meals in the campus cafeteria.
      Home Study
      Online
      Shop/Lab
      Work-based Training

Please refer to the course descriptions for course specific learning methods.

Prior Learning Assessment and Recognition (PLAR) Availability

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 Fact Sheet. 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 and Future Study Options


  • Graduates will be granted advanced standing in the Culinary Arts diploma Program at the Northern Alberta Institute of Technology (NAIT) and need only complete two semesters at NAIT to receive a Culinary Arts diploma.




Courses
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  • 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.

    1.0 Credit Units
    15.0 Lecture hours

    Learning Method(s): Lecture/Theory, Work Based Delivery

  • 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.

    4.0 Credit Units
    55.0 Lab hours

    Learning Method(s): Lab/Practical, Work Based Delivery

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory, Work Based Delivery

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical, Work Based Delivery

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory, Work Based Delivery

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical, Work Based Delivery

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    3.0 Credit Units
    45.0 Lab hours

    Learning Method(s): Lab/Practical

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory

    Equivalent Course(s):   FOOD 182   

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical

  • CKNG 106  Soups, Stocks 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical

  • 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.

    1.0 Credit Units
    10.0 Lecture hours

    Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

  • 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.

    4.0 Credit Units
    55.0 Lab hours

    Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

  • 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.

    1.0 Credit Units
    18.0 Lecture hours

    Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

    Equivalent Course(s):   FOOD 189   

  • 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.

    5.0 Credit Units
    75.0 Lab hours

    Learning Method(s): Lab/Practical

  • 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 a successful job search.

    2.0 Credit Units
    30.0 Lecture hours

    Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery, Prior Learning, Correspondence, Online/Blackboard

    Equivalent Course(s):   BCOM 120    COMM 127A    COMM 185    COMM 187    COMM 191    COMM 193   

  • 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.

    1.0 Credit Units
    15.0 Lab hours

    Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

    Equivalent Course(s):   EQPT 189   

  • 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.

    4.0 Credit Units
    60.0 Lab hours

    Learning Method(s): Lab/Practical

  • 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.

    5.0 Credit Units
    75.0 Lab hours

    Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

    Equivalent Course(s):   COOK 197   

  • 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.

    2.0 Credit Units
    30.0 Lecture hours

    Learning Method(s): Lecture/Theory, Work Based Delivery, Correspondence

    Equivalent Course(s):   MATH 195   

  • 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.

    1.0 Credit Units
    20.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    2.0 Credit Units
    30.0 Lab hours

    Learning Method(s): Lab/Practical

  • 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.

    1.0 Credit Units
    20.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    3.0 Credit Units
    50.0 Lab hours

    Learning Method(s): Lab/Practical

  • MGMT 101  Kitchen Management

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

    4.0 Credit Units
    60.0 Lecture hours

    Learning Method(s): Lecture/Theory

  • 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.

    2.0 Credit Units
    27.0 Lecture hours

    Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

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