start times |
Students can enroll at any time. Pre-assessment and module assignments will occur as students meet one on one with the teacher-chef. The hands-on kitchen cooking will follow a four week rotation in four areas; hot foods, cold foods, bakeshop and hospitality management. Students can enter the kitchen at the start of a rotation once all safety and sanitation requirements are met. This is to support the skill progression and course design for student success.
Transportation to the CTC should be taken in to account so as not to interrupt culinary programming. Students are required to serve lunch at our food service outlets and this may impact transportation arrangements.
Read about the culinary program:
start times |
Students can enrol at any time. Pre-assessment and module assignments will occur as students meet one on one with the teacher-chef. The hands-on kitchen cooking will follow a three rotation for intake. Students can enter the kitchen at the start of the rotation once all safety and sanitation requirements are met. This is to support the skill progression and course design for student success.
As food service operations are open from 10-2 it is ideal for students to spend whole days in the program. Registering for AM or PM only will restrict the comprehensive nature of the program.
Transportation to the CTC should be taken in to account so as not to interrupt culinary programming.
Cook Apprentice program |
There are two paths to becoming a journeyman cook. The CT Centre can help students determine a culinary path best suited to their career goals. Students will have opportunities to connect with SAIT throughout the school year and see how they can best transition in to the post-secondary world.
Preferred Seating at SAIT |
- Complete minimum of 9 credits in Cook Apprentice (as designated by SAIT) with 70%
- Teacher & Administrative letters of support
- Career investigation completed by student
- Students would be entering the Professional Cooking Diploma program of studies
- Applications due the January before they intend to attend SAIT as a full time student. This means second semester students cannot participate in the preferred seating program.
Apprenticeship route |
- Compete 15 required credits with 70% as designated by Alberta Apprenticeship Board
- Including; Food Safe certification, CPR/First Aid certification (must complete separately)
- Students would enter 2nd period training at SAIT if successful with first term apprentice exam
- Students are required to write the first period exam at Apprenticeship office
- Students are still required to earn hours in their Blue Book to complete first term requirements
Work experience program |
The CTC Culinary program is the perfect environment for Work Experience students to get on the job training in the hospitality sector. Food created in the culinary suite is sold through the CTC Café, Central cafeteria and internal catering. Students do not need to be enrolled in the culinary program to create a work experience opportunity.
Students will work predominately in the Culinary Suite. For the theory components of the course work students have access to the CT Centre Learning Commons area for resources and computer access.
Students will be provided with a kitchen uniform at the start of each term. This will consist of a chef's jacket, apron and pill box style chef's hat. Hair nets may be required for some students (as deemed by instructor).
Students will have the opportunity to purchase an assortment of culinary tools from our Café and start building a great resource for home or work use. Knives are something any serious young cook will want to start acquiring and will be required for post-secondary training. Our staff can educate students on types, styles and costs to determine appropriate purchases.
See fees and waivers for costs.
– | Explore (view kit contents
– | Knives (view kit contents
– | Specialized Knives (view kit contents