Career Cooking Program
DTI, in partnership with Athabasca School of Culinary Arts, is excited to offer a new Indigenous-focused Culinary Arts Training Program designed to prepare Indigenous students for rewarding careers in Saskatchewan’s growing hospitality industry.
Located in a state-of-the-art teaching kitchen in downtown Saskatoon on LLRIB’s upcoming Urban Reserve, the program combines classroom learning, hands-on culinary training and real-world restaurant and catering experience.
What You’ll Learn
The program includes 19 weeks of intensive Line Cook training, covering the essential skills needed to succeed in a modern professional kitchen.
Culinary Foundations & Skills
Learn kitchen terminology, tools and equipment, cooking methods, knife skills, menu and recipe development, and how to calculate recipes for different serving volumes.
Stocks, Soups & Sauces
Develop the skills to create flavourful, properly textured stocks, soups and sauces used throughout professional kitchens.
Protein Fabrication & Gastronomy
Learn to fabricate and prepare beef, pork, lamb, game meats and poultry using a variety of contemporary cooking techniques.
Vegetables, Fruits & Starches
Explore preparation, nutrition, texture and presentation while learning how to create well-balanced and visually appealing dishes.
Fish Fabrication & Culinary Methods
Develop fish and seafood preparation skills, including filleting, curing, smoking and ceviche.
Bakeshop Fundamentals
Learn the fundamentals of pastry, quick breads, yeast breads, cakes, icings and other products commonly used in today’s professional kitchens.
Breakfast & Dairy Applications
Build foundational egg and dairy preparation skills and apply them during real-world breakfast service in our culinary bistro.
Garde Manger
Develop practical skills in salads, hot and cold sandwiches, volume food production and restaurant lunch service.
Line Cook, Buffet & Catering Skills
Put your skills into practice through live breakfast and lunch service, followed by buffet and catering training and experience at live events.
Workplace & Safety Training
The 22-week program also includes:
• 2 weeks of Workplace Essential Skills training through emerit
• Food Safety certification
• Fire Safety certification
• WHMIS
• First Aid/CPR
Real-World Experience
Students won’t just learn in the classroom. Our training incorporates live restaurant service, catering, and event experiences through our culinary bistro and other practical learning opportunities.
This provides students with the opportunity to develop the confidence, teamwork, and practical skills required to work in a professional kitchen.
Employment & Career Support
Following completion of the program, graduates will have access to employment coaching and connections with hospitality employers in Saskatoon, Prince Albert and surrounding areas, as well as opportunities in their home communities.
Several industry partners have already expressed support for the program, with additional partnerships continuing to develop.
Graduates may also have opportunities to work alongside Red Seal chefs, providing a pathway for those who wish to continue their apprenticeship journey toward becoming a Red Seal Cook.
Apprenticeship & Accreditation
The program is being brokered through North West College and is currently in the process of accreditation with the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC).
The goal is to provide successful graduates with recognized Level 1 and Level 2 Cook trade certification as the accreditation process progresses.
Build Your Future in the Culinary Industry
Whether your goal is to become a line cook, work in restaurants and hotels, pursue catering, or continue toward your Red Seal, this program provides the hands-on training, workplace experience and employment support to help you take the next step.
6 seats available per intake.
Location: 321 21st Street East, Saskatoon SK
Program Dates: January 4th – May 22nd, 2027
Application Deadline: October 31st, 2026
