Grade 12
You must be 18 years old as of the program start date in the year of admission
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
More information:click here
Year 1 - Semester 1
CKNG 138Basic Food Preparation4Show course details
CKNG 140Kitchen Operations4Show course details
CKNG 143Stocks, Soups and Sauces4Show course details
CKNG 144Garde Manger4Show course details
CKNG 148Orientation to the Professional Kitchen3Show course details
EQPT 119Tools and Equipment4Show course details
PLAN 179Menu Development3Show course details
Year 1 - Semester 2
CKNG 142Vegetables, Starches and Complimentary Proteins4Show course details
CKNG 146Meat, Seafood and Poultry Processing4Show course details
CKNG 147Meat, Seafood, Poultry and alternative/plant based proteins cooking4Show course details
CKNG 219Charcuterie4Show course details
CKNG 223Food Presentation3Show course details
CKNG 285International Cuisine4Show course details
NUTR 104Nutrition2Show course details
Year 2 - Semester 3
CKNG 141Bakery 14Show course details
CKNG 182Bakery 24Show course details
CKNG 225Hors d’oeuvres2Show course details
CKNG 284Baking and Pastry Arts4Show course details
CKNG 287Indigenous Cuisine4Show course details
CKNG 290Catering and Special Event Planning4Show course details
CKNG 292Food Services Management4Show course details
Year 2 - Semester 4
CKNG 145Breakfast4Show course details
CKNG 217Line Cooking3Show course details
CKNG 218Dining 14Show course details
CKNG 221Dining 24Show course details
CKNG 222Sauces2Show course details
CKNG 224Field to Fork2Show course details
CLTR 100Diversity3Show course details
PROF 102Professionalism in Culinary Arts4Show course details
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.
Health insurance: 500 $ CAD per year
