NAIT's Department of Culinary Arts and Professional Food Studies is one of the most respected culinary and hospitality schools in Canada. Our ongoing industry partnerships ensure our programs remain current and relevant, so NAIT grads get the jobs – and they get the job done.
The Department offers three full-time programs. Baking is a one-year certificate program, and Professional Meat Cutting and Merchandising is a one semester program. Students in the Culinary Arts program can complete either a one-year certificate or a two-year diploma.
For Culinary Arts and Professional Meat Cutting, we offer two intakes, September and January each year.
Apprenticeship programs in Baking and Cooking consist of paid work experience and short stints in the classroom. Students must be employed as an apprentice before enrolling in apprenticeship classes.
The Department of Culinary Arts and Professional Food Studies offers continuing education options for both professional and home chefs.
Professional chefs at the Executive, Executive Sous and Sous Chef levels can now pursue their Certified Chef de Cuisine (CCC) designation at NAIT. The CCC is the highest accreditation for cooks in Canada.
For those who love to cook at home, we offer a wide variety of evening and weekend courses in subjects ranging from basic culinary skills to international cooking. Dedicated foodies will be interested in our weeklong culinary boot camps held every summer.