Course overview

The NAIT Culinary Arts program is recognized as the cornerstone of NAIT’s Department of Culinary Arts and Professional Food Studies , providing outstanding training to aspiring culinarians. Comprehensive up-to-date curriculum, wellequipped labs and superior learning experiences enhance NAIT’s internationally- recognized reputation for culinary excellence. Ongoing industry partnerships and strong community support ensure curriculum content remains current and relevant. Exceptional teaching faculty deliver industry-based experience in a studentcentered learning environment.

What you will learn

The first year of the program curriculum provides a fundamental set of skills and knowledge in meat identification and cookery, soups, sauces and vegetables, salads, desserts, and short order cookery. Special emphasis is also placed on trade mathematics, sanitation, nutrition, personal and professional management. The second year of the program curriculum provides an advanced set of skills and knowledge in cold buffet, international foods, patisserie, contemporary foods, evening dining and culinary management. It also includes a work integrated learning component or practicum.

Course details

Who is the course for?

If you enjoy creative challenges and working in a fast-paced environment, then you will enjoy working in the culinary industry. Cooks often work under pressure in time-sensitive situations and can work in a variety of places, such as restaurants, hotels, catering, hospitals, schools, and more. Professionals in this field love making and creating food expressed through a keen sense of taste and smell. In addition to preparing food, an individual should be able to work as part of a team.