Exploring Career Choices

​This course offered through SAIT, Foundations in Culinary Trades, consists of two introductory culinary courses. The 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.

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​
  

Student Eli​​gi​bility

Open to CBE high school students who: 

• Are in grades 11 or 12 as of June 2023 
• Are committed to the academic rigor of a condensed post-secondary culinary program 
• Are able to arrange their own transportation to and from SAIT Downtown Tastemarket for the duration of the course 
• Are excited about taking a post-secondary culinary course 
• 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

• This course runs over a condensed time frame; students should approach it as a full-time job for the month of July 
  
• ​If enrolled in this course, students are not permitted to take other summer school courses due to the substantial time commitment to be successful.
• 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

Progra​​m ​​D​ates

Tuesday, July 4, 2023 to Friday, July 28, 2023 

• July 4 to 7 - 3 hours per day for safety and food sanitation theory (8:30 am – 11:00 am)
• July 10 to July 28 - 5 hours per day, Monday – Friday (8:30 am – 2:00 pm) ​​
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Career​ Map

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