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 3 full-time programs. Baking and Pastry Arts is a 2-year diploma program, and Professional Meat Cutting and Merchandising is a one semester program. Students in the Culinary Arts program can complete either a 1-year certificate or a 2-year diploma. For Culinary Arts and Professional Meat Cutting, we offer 2 intakes: September and January each year.
Apprenticeship programs for Baker and Cook consist of 3 periods of technical training, which includes 8 weeks of full-time classes at NAIT per period plus the requisite on-the-job experience. Students must be indentured as an apprentice with Alberta Apprenticeship and Industry Training (AIT) before enrolling in apprenticeship programs at a technical training institute.
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.