Alberta Apprenticeship and Industry Training
Beginning Baking and Pastry Arts (BPA) students should apply with Alberta Apprenticeship and Industry Training (AIT) to become a registered Baker to get their Blue Book. If they haven’t already, BPA graduates should immediately apply to be registered as a Baker and then show record of 3700 field-experience hours to be able to write the Red Seal certification.
Direction of Agreement: Sending
Type of Agreement: Formal Agreement
Receiving
Institution Program:
Baker Aprentice
NAIT
NAIT's Baking and Pastry Arts diploma students, after completing all coursework in Year 1, can
transfer laterally into Year 2 of SAIT's Baking and Pastry Arts diploma. Note that up to 24 transfer
credits can be awarded to NAIT students; any remaining SAIT coursework must be made completed
in order to meet graduation requirements. NAIT students must also meet the competitive
admission and selection requirements of the BPA diploma at the time of application. Transfer credit
will be awarded for coursework that is no older than 5 years prior to the application for the diploma
program. Transfer students must also achieve a minimum of 50% / "D" grade as outlined in
AC.3.18.5 Articulation Procedure in each course in order for course-to-course transferability to be
applicable. NAIT students should contact the BPA Academic Chair at 403-284-8612 or
hospitality.info@sait.ca for more information.
Direction of Agreement: Receiving
Type of Agreement: Formal Agreement 7904 / ACAT 14107
Effective Date:
September 1, 2018
Sending
Institution Program:
Baking and Pastry Arts
Red River College Polytechnic (Formerly Red River College)
Graduates of Red River College Polytechnic’s Professional Baking and Patisserie certificate are eligible to receive up to 27 transfer credits into the Baking and Pastry Arts diploma. All admission and selection requirements for the diploma must be satisfied at the time of application to the SAIT program. If accepted, transfer students should meet with the Academic Chair to determine their graduation plan. Updated August 3, 2018.
Direction of Agreement: Receiving
Type of Agreement: Formal Agreement 1851-1
Effective Date:
September 1, 2017 to August 31, 2022
Sending
Institution Program:
Professional Baking and Patisserie