Grow your culinary confidence in our full commercial kitchens and bakeries. No matter what your palate prefers we offer a wide variety of hands-on evening, half day and weekend continuing education classes.
Date: Saturday, February 1
Time: 9am-2pm
Fee: $130
CRN: 66097
Location: SAIT Main Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Saturday, February 1
Time: 8am-12pm
Fee: $130
CRN: 66128
Location: SAIT Main Campus
Learn the theory and practice of sausage making in SAIT's state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you'll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.
Date: Tuesday, February 4
Time: 6-9pm
Fee: $90
CRN: 66132
Location: SAIT Main Campus
There is no need to be fearful of filleting or overcooking after taking this class. Learn how to purchase, butcher and handle a variety of fish. Prepare three different fishes in three different ways: by poaching, grilling and searing. You'll also fry squid and bake scallops.
Date: February 5 - March 4 (Wednesdays)
Time: 6-9pm
Fee: $425
CRN: 66140
Location: SAIT Main Campus
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of five 3-hour classes over five weeks.
Date: Saturday, February 8
Time: 10-3pm
Fee: $130
CRN: 66094
Location: SAIT Main Campus
Explore the wonderful world of chocolate in this beginner's chocolatier class. Discover the history behind one of the most loved luxury treats out there. Learn first-hand how to temper chocolate, make chocolates through various dipping and molding methods and basic chocolate decorating techniques. The focus of this training will be developing your artistic side while tantalizing your taste buds.
Date: Saturday, February 8
Time: 10-2pm
Fee: $90
CRN: 66104
Location: SAIT Main Campus
Butter cream is not only delicious, it is also a versatile cake decorating medium. In this introductory course you will learn how to prepare classic butter creams recipes such as Simple, Swiss, French, and Italian.
Date: Friday, February 14
Time: 6-9pm
Fee: $100 per person
CRN: 66150
Location: SAIT Main Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Want to learn more about the story behind the food? Join an interactive demonstration Date Night class at the new Tastemarket (course code FDPR 166).
Date: Tuesday, February 18
Time: 6-9pm
Fee: $90
CRN: 66136
Location: SAIT Main Campus
Preparing pasta from scratch is easier and more worthwhile than you may think. Let our chef instructor take the mystery out of preparing fresh pasta, while demonstrating techniques, recipes and tips in this engaging class.
Date: Saturday, February 22
Time: 9am-2pm
Fee: $130
CRN: 66098
Location: SAIT Main Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Saturday, February 22
Time: 10-1pm
Fee: $100
CRN: 66106
Location: SAIT Main Campus
The perfect crash course for cupcake lovers -- let our chef instructor teach you how to bake and decorate cupcakes for every occasion.
Date: Friday, February 28
Time: 6-9pm
Fee: $90 per person
CRN: 66152
Location: SAIT Main Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Want to learn more about the story behind the food? Join an interactive demonstration Date Night class at the new Tastemarket (course code FDPR 166).
Date: February 29 & March 7 (Saturdays)
Time: 9-4:30pm
Fee: $500
CRN: 66114
Location: SAIT Main Campus
This introductory course covers the essentials of baking from scratch, including: mixing methods, ingredients, weighing, recipes, understanding your oven and choosing the best tools and equipment. With hands-on training in SAIT's world-class bakery, you'll learn how to make quickbreads, cookies, pies and simple breads.
Date: Tuesday, March 3
Time: 6-9pm
Fee: $90
CRN: 66115
Location: SAIT Main Campus
Learn how to prepare dessert from a chef. Create easily executable, unique dishes with items you can find in your own kitchen. These quick and delicious desserts are sure to impress your guests: crme brulee, sabayon, chocolate mousse and bread pudding.
Date: Saturday, March 14
Time: 9am-2pm
Fee: $130
CRN: 66099
Location: SAIT Main Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Tuesday, March 17
Time: 6-9pm
Fee: $90
CRN: 66123
Location: SAIT Main Campus
Explore some exciting meatless options with our chef instructor in this not-your-typical-vegetarian vegetarian cooking class. Learn how to prepare a high-protein three course meal, from the perfect appetizer to a sumptuous main and a delicious vegan dessert.
Date: Saturday, March 21
Time: 10-3pm
Fee: $130
CRN: 66116
Location: SAIT Main Campus
The ultimate class for chocolate lovers. Discover the theory and practice of chocolate making from start to finish, or as we like to say, from bean to bar. Our world-class chocolatier will introduce you to cocoa beans, discuss farming methods and cover the entire chocolate-making process. Learn all about roasting, winnowing, conching, tempering, molding, crystallizing and more You'll taste the unique notes of a variety of chocolate, create a small showpiece and take home 8-10 bars to gift or enjoy yourself. At the end of this one-of-a-kind experience, you'll leave knowing how to make a small batch of chocolate at home - a secret too sinful to share.
Date: Tuesday, March 24
Time: 6-9pm
Fee: $90
CRN: 66126
Location: SAIT Main Campus
Save money at the meat counter with basic butchery skills. Build on your existing knife skills to learn how to fillet a fish, break down a chicken, trim meat and de-bone a leg of lamb. Our chef will also demonstrate how to truss and tie a roast.
Date: March 25 - April 22 (Wednesdays)
Time: 6-9pm
Fee: $425
CRN: 66142
Location: SAIT Main Campus
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of five 3-hour classes over five weeks.
Date: Friday, March 27
Time: 6-9pm
Fee: $90 per person
CRN: 66153
Location: SAIT Main Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Want to learn more about the story behind the food? Join an interactive demonstration Date Night class at the new Tastemarket (course code FDPR 166).
Date: Saturday, March 28
Time: 9am-2pm
Fee: $130
CRN: 66100
Location: SAIT Main Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Saturday, March 28
Time: 8am-12pm
Fee: $130
CRN: 66200
Location: SAIT Main Campus
Learn the theory and practice of sausage making in SAIT's state-of-the-art butchery and charcuterie lab. Theory covers sausage making, history, safety, techniques and non-meat ingredients. The hands-on portion includes grinding, mixing and stuffing sausages, in addition to handling and choosing meat. The instructor will also discuss fermented sausage, smoking and cooking. In this class, you'll prepare one cured sausage (a fully cooked smokie) and two fresh sausages (chorizo and garden herb) to cook at home.
Date: Tuesday, March 31
Time: 6-9pm
Fee: $90
CRN: 66118
Location: SAIT Main Campus
Whether cooking for your family or entertaining guests, you'll rarely go wrong with cheese. From filling favourites like gruyre souffl and gnocchi with boursin cream sauce, to party foods like goat cheese and nuts in phyllo, we've got your cheese cravings covered.
Date: Saturday, April 4
Time: 10-3pm
Fee: $130
CRN: 66095
Location: SAIT Main Campus
Explore the wonderful world of chocolate in this beginner's chocolatier class. Discover the history behind one of the most loved luxury treats out there. Learn first-hand how to temper chocolate, make chocolates through various dipping and molding methods and basic chocolate decorating techniques. The focus of this training will be developing your artistic side while tantalizing your taste buds.
Date: Saturday, April 4
Time: 10-2pm
Fee: $90
CRN: 66105
Location: SAIT Main Campus
Fondant has drawn many to the world of cake decorating for its easy-to-use versatility and visually effective results. In this course, you will learn the basics of fondant application by covering and decorating a 1-tier cake. Each student goes home with a completed 1-tiered fondant-covered cake to enjoy and Instagram.
Date: Tuesday, April 7
Time: 6-9pm
Fee: $90
CRN: 66129
Location: SAIT Main Campus
A weekend favorite and treat, learn to master traditional brunch cuisine. Mix up your breakfast menu as you prepare eggs benedict with the perfect poached egg and hollandaise sauce, delicious frittatas, quiches and stratta.
Date: Saturday, April 18
Time: 9am-2pm
Fee: $130
CRN: 66101
Location: SAIT Main Campus
This hands-on fine baking course introduces you to the basic steps and techniques of laminated dough production and how to make crispy, light, buttery croissants, delightful Danish pastries and rich traditional French brioche. Learn and practice dough lamination, how to make a variety of fillings for croissants and Danish pastries, and how to create a variety of sweet and savoury viennoiserie baked goods while exploring the multitude of applications for these doughs. By the end of the class you will have made 12 croissants, 12 Danish pastries and 12 brioche to take home.
Date: Saturday, April 18
Time: 10-2pm
Fee: $120
CRN: 66103
Location: SAIT Main Campus
Throw away your boxes of instant cake mix and learn how to bake delicious cakes from scratch. This highly in demand cake baking class provides a great introduction to the world of baking and decorating.
Learn how to make three distinct types of traditional cake batter: Genoise Sponge, Marble, and Chocolate. This course focuses on baking cakes, not decorating, so we will examine ingredients and techniques, while learning the secrets to baking with success. You will go home with your cakes to savour and enjoy.
All tools supplied.
Date: Thursday, April 21
Time: 6-8pm
Fee: $60
CRN: 66146
Location: SAIT Main Campus
Sharpen your chopping, cutting, slicing and julienning skills in this popular knife skills class. Join our expert chef to learn the safe and proper way to slice, dice, sharpen and care for your knives. Feel free to bring your own knives to work with.
Date: Saturday, May 2
Time: 10-1pm
Fee: $100
CRN: 66165
Location: SAIT Main Campus
The perfect crash course for cupcake lovers -- let our chef instructor teach you how to bake and decorate cupcakes for every occasion.
Date: Tuesday, May 5
Time: 6-9pm
Fee: $90
CRN: 66177
Location: SAIT Main Campus
Preparing pasta from scratch is easier and more worthwhile than you may think. Let our chef instructor take the mystery out of preparing fresh pasta, while demonstrating techniques, recipes and tips in this engaging class.
Date: May 6 - June 3 (Wednesdays)
Time: 6-9pm
Fee: $425
CRN: 66180
Location: SAIT Main Campus
Every great chef starts with the basics. Understanding the fundamentals of cooking will ensure your culinary journey begins on the right track. In this course you will learn: knife skills, soups and stocks, sauces, roasting and braising. Whether just beginning to cook or looking for a thorough refresher of the basics, this hands-on class will have anyone cooking comfortably in no time. This course consists of five 3-hour classes over five weeks.
Date: Saturday, May 9
Time: 10-3pm
Fee: $130
CRN: 66161
Location: SAIT Main Campus
Explore the wonderful world of chocolate in this beginner's chocolatier class. Discover the history behind one of the most loved luxury treats out there. Learn first-hand how to temper chocolate, make chocolates through various dipping and molding methods and basic chocolate decorating techniques. The focus of this training will be developing your artistic side while tantalizing your taste buds.
Date: Tuesday, May 19
Time: 6-9pm
Fee: $90
CRN: 66176
Location: SAIT Main Campus
Few things can complement and add nuance to a dish like the perfect amount of the right herb or spice at just the right time. In this course you'll learn how to identify a variety of fresh/ dry herbs and spices while discovering the best ways to accentuate your favourite recipes. Reclaim your spice cupboard and explore the cornucopia of flavour possibilities through dishes like Moroccan lentil soup, Thai curried chicken and vegetable samosas.
Date: Friday, May 22
Time: 6-9pm
Fee: $90 per person
CRN: 66188
Location: SAIT Main Campus
Food brings people together and tastes best when shared with your significant other (or friends). Join us for a hands-on evening of quality time in the kitchen as you experiment with new cuisine and prepare a fresh meal to share. Then sit down, relax and enjoy the fruits of your labour with a glass of wine.
Want to learn more about the story behind the food? Join an interactive demonstration Date Night class at the new Tastemarket (course code FDPR 166).
Date: May 25-29 (Monday to Friday)
Time: 8-4pm daily
Fee: $1,450
CRN: 66169
Location: SAIT Main Campus
It takes only minutes to devour, but hours - even days - to prepare. It is part food, part art. It looks almost too good to eat.
It is not your ordinary dessert.
Inspired by award-winning pastry chefs at SAIT's renowned Highwood restaurant, our Desserts and Confections Boot Camp is an intensive culinary experience designed to challenge the best home baker. Spend four days in our world-class commercial bakery preparing Pinterest-worthy desserts and confections, including: decadent mousse, irresistible fresh-baked desserts like souffl and custard, beautiful petit-fours, traditional shortbread, and an assortment of scrumptious cookies, truffles and macaroons. Then put your creativity to the test as you craft delicate garnishes with sugar and chocolate.
Working in a professional kitchen you'll think like a pastry chef as you learn proper techniques to elegantly plate desserts and complete your masterpieces on a deadline.
Date: May 25-29 (Monday to Friday)
Time: 8-4pm daily
Fee: $1,450
CRN: 66174
Location: SAIT Main Campus
You grew up cooking at home. You'd rather eat in than eat out. You've never had professional training, but you throw five-star dinner parties.
You are a serious home chef. But, can you handle the heat of a professional kitchen?
Designed to challenge the best home chef, SAIT's Cooking Boot Camp is an intensive four-day culinary experience in our world-class commercial kitchens. Each day, you'll prepare a three-course lunch and dinner in our high-volume kitchens.
Think like a chef as you craft fine dining menu items, learn the art of professional plating, and carefully manage your time to serve your meals on a deadline. On the last day, you'll put your skills to the test as you create your own menu with mystery ingredients in an exciting black box challenge.
Date: Saturday, May 30
Time: 10am-3pm
Fee: $130
CRN: 66170
Location: SAIT Main Campus
The ultimate class for chocolate lovers. Discover the theory and practice of chocolate making from start to finish, or as we like to say, from bean to bar. Our world-class chocolatier will introduce you to cocoa beans, discuss farming methods and cover the entire chocolate-making process. Learn all about roasting, winnowing, conching, tempering, molding, crystallizing and more You'll taste the unique notes of a variety of chocolate, create a small showpiece and take home 8-10 bars to gift or enjoy yourself. At the end of this one-of-a-kind experience, you'll leave knowing how to make a small batch of chocolate at home - a secret too sinful to share.
Date: Tuesday, June 9
Time: 6-8pm
Fee: $60
CRN: 66187
Location: SAIT Main Campus
Sharpen your chopping, cutting, slicing and julienning skills in this popular knife skills class. Join our expert chef to learn the safe and proper way to slice, dice, sharpen and care for your knives. Feel free to bring your own knives to work with.
Date: Saturday, June 13
Time: 9-2pm
Fee: $130
CRN: 66167
Location: SAIT Main Campus
If you've ever caught yourself staring in admiration at loaves of beautiful handmade bread, it's time to stop dreaming and allow our skilled artisan baker to teach you how to produce these edible pieces of art from the comfort of your own kitchen. There's nothing that says home sweet home like the smell of freshly baked bread, especially when you made it yourself. This artisan bread making course is as much art class as it is baking class.
Date: Saturday, June 20
Time: 10-3pm
Fee: $130
CRN: 66162
Location: SAIT Main Campus
Explore the wonderful world of chocolate in this beginner's chocolatier class. Discover the history behind one of the most loved luxury treats out there. Learn first-hand how to temper chocolate, make chocolates through various dipping and molding methods and basic chocolate decorating techniques. The focus of this training will be developing your artistic side while tantalizing your taste buds.
Date: Saturday, June 20
Time: 9-2pm
Fee: $120
CRN: 66168
Location: SAIT Main Campus
This literal "hands-on" course will introduce you to a variety of buns from the soft dinner roll to a sticky cinnamon roll and a hardy multigrain Epis-style dinner roll that will impress any dinner guest. Learn how to use these basic recipes to make a variety of other interesting and versatile rolls, from savoury to sweet. Each student will learn and practice fermentation processes, dough mixing and shaping skills, depending on individual kneads, of course. At the end of the class you will have made 12 soft dinner rolls, 12 multigrain rolls, 12 savoury rolls and 12 sticky cinnamon rolls to take home.
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