Culinary Arts

Saskatchewan Polytechnic, Moose Jaw, has a long tradition of delivering hands-on, industry-relevant education since its origins in the mid 20th century. The Moose Jaw campus combines modern facilities with applied learning across technical and vocational programs, preparing students for roles that require practical skills and workplace readiness. With around 15,000 students system-wide and a sizable international cohort, the campus fosters a close-knit atmosphere ideal for focused study and skill development.

The institution offers a range of diplomas, certificates, and applied degrees designed in close collaboration with industry partners, ensuring curricula reflect current employer needs. Students benefit from simulation labs, workshops, and cooperative placements that bridge classroom theory and real-world practice. Program offerings are tailored to sectors such as health, trades, business, and technology, and the campus emphasizes experiential learning to enhance employability upon graduation.

Moose Jaw provides a supportive environment for international students, with dedicated services for arrival, academic advising, and career planning. The city combines a welcoming community with affordable living and easy access to broader Saskatchewan industry hubs. For students seeking applied training, strong industry connections, and focused pathways into the workforce, Saskatchewan Polytechnic in Moose Jaw offers a practical, student-centered route to professional success.

This program focuses on advanced culinary training with hands-on experience in commercial kitchens. Students learn cooking principles across diverse food categories and culinary styles. The curriculum includes baking, catering, fine dining, and regional food practices. It is the only four-semester advanced culinary program in Saskatchewan.

Focus areas include baking and pastry, catering and special event cooking, contemporary cuisine and modern food trends, field to fork experience, fine dining, regional foods and Indigenous foods.

Four semesters, full-time on-campus, includes hands-on learning and participation in food events.

Graduates qualify for roles such as first cook, sous chef, pastry chef, chef de partie, banquet chef, garde manager, junior chef, or kitchen supervisor.

Grade 12, must be 18 years old by program start date, English language requirement. Alternative admission available through ACCUPLACER scores or 15 approved post-secondary credits.

On-campus, full-time, four semesters.