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Institutional Cooking

Program Start: 12 January 2015 - In Session
Location: Tisdale
Credit Granting Institution: Sask Polytech
Length: 20 weeks


Institutional Cooking is a 20-week applied certificate program offered through Sask Polytech. Approximately 70% of your learning is hands-on training in a commercial kitchen. Our highly trained instructors will introduce you to:

  • basic cooking principles
  • baking, breakfast and dairy
  • kitchen tools and equipment
  • meat, seafood and poultry
  • stocks, soups and sauces
  • vegetables, pastas, cold foods
  • safety, sanitation and WHMIS
Student Fees: $35


Institutional Cooking graduates are in high demand. There are jobs in many different sectors. You could work in industry, cooking at a remote mine site or construction camp. Look for jobs in hospitals and long-term care facilities, in restaurants, hotels and vacation resorts, in schools, retirement communities and government.

Institutional Cooking includes the following courses

Bakery (theory) (BAKE 112)

You will be introduced to the fundamental principles and procedures for preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will learn about the different product ingredients and their mixing methods. You will also learn the procedures for making each of these baked products.

Bakery Production (Practical) (BAKE 113)

You will apply the principles and procedures learned in BAKE 112 (Bakery - Theory). You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products, and produce and prepare a wide variety of breads, rolls and Danish pastries.


BAKE 112(concurrent)

Basic Cooking Principles (CKNG 110)

The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.


Equivalent Course: FOOD 189

Breakfast and Dairy (Practical) (CKNG 109)

You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes, and cutting and presenting cheese.

Breakfast and Dairy (Theory) (CKNG 108)

The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese.

Garde Manger (Practical) (CKNG 103)

You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized.

Garde Manger (Theory) (CKNG 102)

The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar.


Equivalent Course: FOOD 182

Management (MGMT 153)

You will receive an introduction to a variety of concepts, principles and practices related to kitchen management in an institutional cooking environment.

Meat, Seafood and Poultry Cooking (Practical) (MEAT 147)

You will practice what you learned in MEAT 146 (Meat, Seafood and Poultry - Theory). You will roast, bake, grill, griddle, saute, pan-fry, deep-fry and braise meat, poultry and seafood. You will learn how to determine when meat, poultry or seafood are cooked. You will also learn how to hold and store cooked meat, poultry and seafood.


MEAT 146 (concurrent)

Meat, Seafood and Poultry Cooking (Theory) (MEAT 146)

You will be introduced to the general principles of cooking, handling and storing meats, seafood and poultry. You will learn a wide variety of preparations and cooking techniques for beef, pork, veal, poultry and seafood.

Meat, Seafood and Poultry Processing (Practical) (MEAT 149)

You will learn how to make portion cuts from the legs and loins of beef and pork. You will also learn how to process round fish and poultry.


MEAT 148 (concurrent)

Meat, Seafood and Poultry Processing (Theory) (MEAT 148)

You will learn how to identify the legs and loins of beef and pork, and the secondary, fabricated and portion cuts made from these primal cuts. You will also learn the principles and procedures for processing round fish and poultry for use in institutional kitchens.

Safety, Sanitation and WHMIS (SFTY 111)

You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.

Stocks, Soups and Sauces (Practical) (COOK 177)

You will apply the procedures and standards learned in COOK 176 (Stocks, Soups and Sauces - Theory). You will prepare all major types of stocks and a variety of cream, clear and pureed soups. You will also make all leading sauces and numerous derivatives of those leading sauces.


COOK 176 (concurrent)

Stocks, Soups and Sauces (Theory) (COOK 176)

You will be introduced to the fundamental principles, concepts and categories of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups, leading sauces and derivative sauces. You will also learn how to use convenience bases, handle and store stocks, hold and serve soups and sauces, and garnish soup.

Tools and Equipment (EQPT 108)

You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.


Equivalent Course: EQPT 189

Vegetables, Starches and Pasta (Practical) (CKNG 105)

You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.

Vegetables, Starches and Pasta (Theory) (CKNG 104)

The course provides an introduction to the procedures used for preparing, cooking, serving and storing vegetables, starches and pasta.