Considered the best in Canada, the Culinary Arts program, (previously Professional Cooking) is delivered by world-renowned chefs who provide expert, hands-on training. In just two short years students will have the opportunity to train and interact with 20 leading culinary professionals - an amazing experience for anyone passionate about the culinary arts..

During this full-time two year program, students will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management which includes courses such as hospitality mindset, teams and cultures, beverage arts and culinary diplomacy to mention a few. In an industry experiencing high demand, graduates from Southern Alberta Institute of Technology’s Culinary Arts program gain valuable, real-life experience and are well prepared for a diverse range of options in the dynamic culinary world.

Southern Alberta Institute of Technology focus on student’s success and deliver on this promise through small class sizes, a personalized approach and state-of-the-art facilities. Classrooms and labs have recently received $7 million in upgrades including the new Michelle O’Reilly Charcuterie Lab, Southern Alberta Institute of Technology’s gourmet Market Place and downtown Culinary Campus. Operating in live classroom environments such as the renowned Highwood restaurant, downtown Campus and 4 Nines Dining Centre provides real world experience that readies students for success in the culinary industry.

Student will learn essential cooking skills and current trends through repetitive production style cooking for the public under the watchful eyes and guidance of professional chefs - just like they would in a real kitchen. Working in teams, they will hone their professionalism, critical thinking and effective communication skills.

At the year-end capstone courses students will have the opportunity to showcase and demonstrate the skills learned throughout their learning journey.