Culinary Arts

At NAIT, Culinary Arts classes begin early in the morning, which is reflective of typical work hours in industry. The kitchen environment can be loud, hot, and humid, while using stoves, ovens, knives, and many other types of kitchen equipment. Standing for long periods of time is common. Shift work and working on weekends and holidays is also typical in the industry. In the culinary field the principles of professionalism are key, along with respect, responsibility, and accountability. Activities in the Culinary field involve proficiency in the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. Kitchen environments may involve lifting and moving objects up to 25 kg (55 lbs.). These skills are essential to be successful in the Culinary Arts program and to fulfill all the requirements of working in any food service profession

The NAIT Culinary Arts program provides students with relevant, high-quality culinary arts training. Graduates are in demand for a variety of career opportunities in leading hotels, restaurants, and catering facilities. You’ll get real-world experience through: hands-on training in the state-of-the-art Hokanson Centre for Culinary Arts, preparing the dishes served in Ernest’s, NAIT’s acclaimed fine dining restaurant, participating in work experience placements and Chef in Residence.

The Department of Culinary Arts and Professional Food Studies’ unique Chef in Residence program provides students with the rare opportunity to learn first-hand from some of the best chefs in the world. This ongoing program will bring culinary authorities from around the world to NAIT to share their insights and expertise with students and faculty. The goal of the Chef in Residence program is to expose students to innovative cooking techniques and diverse culinary trends and styles.

The first year of the program focuses on a sound knowledge of kitchen fundamentals and core culinary theory, including making stock and preparing meats, poultry, seafood, cold foods and desserts. These practical courses are complemented by training in nutrition, sanitation, trade math and personal and professional management.

The second year emphasizes culinary finesse for students aspiring to become chefs and kitchen leaders and introduces the principles of gastronomy and culinary management. Courses include international cuisine and culture, contemporary cuisine, menu management and purchasing management.