Facilities

Hokanson Centre for Culinary Arts

The Hokanson Centre for Culinary Arts is the heart of NAIT's School of Hospitality. The centre's state-of-the-art labs and Ernest's Dining Room give Culinary Arts and Hospitality Management students hands-on experience in contemporary cooking and fine dining.

Lab features

The Culinary Arts labs are equipped with motion sensor cameras that transmit live audio and video of the food preparation process through 50-inch plasma screens. Students work on top-of-the-line equipment, including:

• computer-programmable Rationale ovens with perfectly consistent heat and adjustable humidity
• Baxter rotating deck ovens
• induction heatless cooking elements that transfer energy through magnetic waves
• modern cookware and utensils from world-class manufacturers

Take a virtual tour of the Hokanson Centre kitchens:

• Cold Buffet and Culinary Design Lab
• Contemporary Cuisine Lab
• International Cuisine Lab
• Patisserie Lab
• Servery 1
• Servery 2
• Servery 3

The Hokanson Centre for Culinary Arts was built entirely with the support of private donors, led by a generous donation from John and Susan Hokanson.

Retail Meatcutting Store

Students in the retail meatcutting program get retail sales training, including customer service, display and merchandising, in NAIT's in-house meat store. The store sells products prepared by the students, and is open to staff, students and the general public. See map for Retail Meatcutting Store location (719K pdf).