Unique Pathways & Off-campus Education

This course combines 3 SAIT courses, Introduction to Cooking, Cold Foods and Introduction to Hospitality and Tourism. The two culinary courses will take place at Tastemarket Campus downtown in the first half of the semester (Jan-April) and the Tourism course will take place on main campus in the second half (April-May).

Introduction to Cooking (BAKE-227) practical course introduces students to the daily operation of a production kitchen and the skills required across culinary disciplines. Cooking methods, knife skills, stock production, sauces, equipment familiarization, terminology and product identification are among the topics covered in the course. 

In Introduction to Cold Foods (COOK-223), students gain practical experience to prepare hors d’oeuvres, salads, dressings and vinaigrettes, sandwiches and a variety of cold appetizers. Topics include mise en place, storage, safe handling, cooking methods, production and service.

Introduction to Hospitality and Tourism (HOSP 200) explores the various sectors of the hospitality and tourism industry, the links between the sectors, and the benefits and impact of the industry on the economy, the environment and employment.

Program B​​​enefits

• Experience industry training and get a jump start on your industry pathway while still in high school
• Build confidence through developing learning strategies and skills that support your learning transitions 
• Learn about on-going opportunities and potential employment opportunities 
• Taught by experienced instructors who are connected to industry and support students in making meaningful connections to career pathways 
  
• Earn high school credits and industry safety credentials​
  

10​ Cre​​dits, 30 ​le​​​vel CTS
​and
9 post-secondary credits​​​​

Student Eli​​gi​bility

Open to CBE high school students who: 

• Are in grades 11 or 12 as of September 2023
• Are committed to the academic rigor of a condensed post-secondary culinary/hospitality program
• Are able to arrange their own transportation to and from SAIT Downtown Tastemarket and Main Campus at different times of the course
• Are excited about taking a post-secondary Culinary course and the Tourism Industry
• Pre-requisite/Co-requisite requirements: 
• minimum 50% in English Language Arts 10-1 or 10-2, or Humanities 10 and, 
• minimum 50% in Math 10C or Math 10-3 

Consid​​erations

• Students are expected to attend every day and punctuality is a critical part of the Workplace Readiness evaluation 

Program​ Deliv​ery​​ and Location

• In Person
• SAIT Tastemarket, 150-444 7 Avenue SW and
• SAIT Main Campus, 1301 16 Ave NW, Calgary AB T2M 0L4

Progra​​m ​​D​ates

Jan. 29 to May 31, 2024 (8:30 a.m. - 11:30 a.m.)​

• Culinary at SAIT Tastemarket (Jan. 29-Mid-April)
• Hospitality and Tourism at SAIT Main Campus (Mid-April-May 31)​
  

Career​ Map

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