Program Director chef Noy Lim, who trained in England, has over 20 years of bar and restaurant experience. He is a devoted teacher who brings out the best in his students. His global cuisine shows his passion for fresh ingredients and depth of flavour.
Noy Lim
CEO Dave Turner has a Masters in Business Administration, and has been involved in training and education for 30 years. As a professional engineer, he also brings a great deal of practical know-how and problem-solving to the business.
Dave Turner
Dean Tina Cresswell has over 15 years experience in education management and delivery, and a strong background in communications and marketing. Her passion for teaching and experience in the dining room will enable students to develop real insight into customer service.
Tina Cresswell
  • Government-approved program
  • Hands-on training in a working kitchen
  • Teaching staff are working chefs as well as teachers
  • Small classes, individual attention
  • On the job training, job placement
  • Fast track to Canadian residency

Culinary Program

Etoile Culinary Arts International is affiliated with the Saskatchewan Institute of Applied Science and Technology, and delivers the SIAST Professional Cooking Program. Graduates receive a certificate from SIAST, signifying a high standard of teaching, and recognized throughout Canada and abroad.

The program includes the following components:

  • basic cooking principles
  • food preparation
  • meat, seafood and poultry preparation
  • baking
  • food presentation
  • short-order food production
  • high-volume food production
  • fine dining
  • kitchen management
  • safety and sanitation
  • menu & recipe development
  • bar and dining room service
  • global and fusion cuisine

ECAI has a strong hand-picked teaching team who bring diverse cultural experiences to the kitchen and classroom. The program will include many guest lecturers from all aspects of the food and beverage industry.

Full Course Descriptions (PDF)