User:Jon Pickles/sandbox

The SAIT Polytechnic Culinary Campus is an innovative cooking school which opened on September 12, 2012. Located in the heart of downtown Calgary, the Culinary Campus is located in Scotia Centre on historic Stephen Avenue. The downtown cooking school features over a million dollars worth of state-of-the-art equipment, an team of skilled, professional chef instructors , as well as Calgary’s only teaching-based baking and pastry arts kitchen.

The stand-alone 10,000 square foot satellite campus of SAIT Polytechnic increased capacity for SAIT’s wait-listed Baking and Pastry Arts and Professional Cooking academic programs, allowing the training of an additional 32 students accepted into these programs annually.

A cooking school for future professionals and enthusiasts
In addition to professional training for future chefs and bakers, the Culinary Campus also offers an opportunity for the public to take cooking, baking and pastry classes in a professional and hands-on environment.

There are class offerings available at the Culinary Campus for general public cooking enthusiasts of every level and every interest including: Baking Basics, Cake Decorating Foundations, Cooking Fundamentals, Ethnic World Cuisine, Rush Hour Classes (a late afternoon 45 minute class where students are shown how to cook a meal and are then given the ingredients to prepare at home), Mixology Classes as well as the "Artisanal Series" (which teaches how to incorporate gourmet ingredients into everyday cooking).

The Culinary Campus is also available for team building classes and exercises.

The "living classroom": baked goods and hot menu items for the public
Students of the Baking and Pastry Arts and Professional Cooking programs benefit from the experience of working in a "living classroom" showcasing their work to the downtown crowd, serving light breakfast and hot and cold lunch items and baked goods from live cooking stations in The Market during the week. The menu and bakery offerings change daily.

Chef instructors
Students work alongside renowned chefs, including Michael Dekker (former executive chef at Rouge Restaurant), Georg Windisch (former executive chef at the Pan Pacific in Singapore) and Rolf Runkel (former executive pastry chef at the Ritz Carleton in the Caymon Islands).