Booklists & Program Requirements

Books, Equipment, and Other Requirements

Required Books & Equipment

Students must have their own kitchen tools and supplies. Knives and other tools required for work in all kitchen labs must be of professional quality and appearance. The Culinary Arts program reserves the right to evaluate and test all student tools to examine and justify their quality. Required and recommended textbooks and course packs for the Culinary Arts Program are used not only for students’ current training, but they are also deemed a valuable post-graduate resource students can continue to use while in the culinary industry. To fully succeed in the culinary program, all students must buy the required books for each year. The program also strongly advises all students to purchase the recommended texts and books.

Book and equipment lists are available before the beginning of each semester. Please check the date at the top of the pdf to make sure you have the correct list before you buy your supplies.

Download the complete list of student-required supplies and tools for your program:

• Culinary Arts Certificate and Diploma Programs supplies and books (48K pdf) - for 2010/11
• Hospitality Management Diploma Program supplies and books - Year 1 - for 2010/11
• Hospitality Management Diploma Program supplies and books - Year 2 - for 2010/11
• Baking Certificate Program supplies and books (70K pdf) – for classes starting Jan 10/11
• Retail Meatcutting Certificate Program supplies and books (71K pdf) – for classes starting Jan 3/11
• Apprentice Baker Program supplies and books (77K pdf) – for sessions starting Jan 3/11 and Feb 28/11
• Apprentice Cook I, II and III Program supplies and books (50K pdf) – for 2010/11

Students must

• buy a regulation student package, chef jacket and pants at the NAIT Bookstore; students require 3 complete sets of jackets and pants.
• have a toolbox and knife bag for safe storage and transportation of knives and smallwares.

Notes:
All chef pants must be hemmed to an appropriate length.
Students whose hair exceeds collar length must wear a hairnet.
Shoes must have a non-skid sole, black leather or vinyl top and black laces only. Students can buy SIKA footwear at the NAIT Bookstore.

Mandatory Emergency First Aid and CPR

By the time they complete the first year of the Culinary Arts program, students must have Emergency First Aid Level A CPR (a course taught by St. John Ambulance). For more information, contact St. John Ambulance at 780.452.6161 or visit the St. John Ambulance website for course dates and times.

Mandatory ProServe Liquor Staff Training for COC 139

Provincial legislation, in effect since January 1, 2010, requires that all students attain the Provincial ProServe certification. This is now a legal requirement for the COC139 Customer Service Skills course in Semester 2 of the Culinary Arts Program (Ernest’s Dining Room). Students wanting to participate in and complete the COC 139 course, which includes wine, beer and liquor service, must complete the ProServe course online before enrolling in their second semester. Registration in the online course is $25.00. For more information about this mandatory component or to register and complete the course, visit ProServe Liquor Staff Training.

Fourth Semester Culinary Arts – 3^rd Period Theory Examination

Students who achieve a passing grade in all examinations and successfully complete the Culinary Arts Diploma Program qualify to write the 3rd period theory examination toward the Alberta Apprenticeship Cook certification.

To write the exam, students must not have any outstanding fees to NAIT. You must remit:

• $150 examination fee (payable by cheque only to the Minister of Finance),
• the Prior Learning Assessment Application for the Cook Trade, and
• the letter from the program indicating you are a student in good standing.