Continuing Education Programs

Learn more about the art of preparing great food with continuing education courses from the School of Hospitality and Culinary Arts. We have more than 50 courses in subjects ranging from basic culinary skills to international cooking – explore what we have to offer.

• Culinary skills courses are a great place to start, whether you're exploring a career in food preparation or are a serious hobby chef.
• Wine and beverage courses will teach you the basics of mixing a great classic drink or suggesting a pleasurable wine. You must be 18 or older to take these courses.
• International cooking courses explore flavours, seasonings, techniques and traditions from all corners of the globe.
• Authentic Italian cooking courses introduce Italian cuisine through exploration of ingredients and regions of Italy.
• Baking and pastry courses teach the theory and techniques for creating divine bakery items.
• Cooking for health and vitality courses cover topics such as weight loss, illness prevention and recovery, energy foods, and meal options for common food allergies.
• Meals from start to finish courses teach how to create complete and balanced meals, including making flavour selections that compliment your main dish.
• Meat cutting courses will give you hands-on experience cutting a variety of meats into primal, sub-primal and subsequent retail products. You'll also try your hand at smoking and sausage making.

Certified Chef de Cuisine

The Certified Chef de Cuisine (CCC) program is designed for chefs currently working in the industry at Executive, Executive Sous and Sous Chef levels. The CCC is the highest level of accreditation for cooks in Canada.

The CCC program assesses and further develops techniques for:

• human resources
• operations
• menu planning
• nutrition considerations

The program consists of 4 theory courses and a theoretical and Black Box practical exam. Courses are not mandatory, but are strongly recommended. There is an exam at the end of each course to ensure understanding of key concepts.

The program is administered at NAIT by the Canadian Culinary Institute, the educational branch of the Canadian Culinary Federation (CCFCC).

International Sommelier Guild

Whether you are looking to develop a basic understanding of food and wine pairing or to become an accredited Sommelier, the International Sommelier Guild (ISG) can help you reach your goals. NAIT offers certificate and diploma courses on behalf of ISG through Continuing Education.

Boot camps

Each summer, NAIT holds weeklong Culinary and Pastry Boot Camps for dedicated foodies. The camps teach students how to cook, bake and entertain like a pro through lectures, demonstrations and hands-on practice. Each boot camp wraps up with a graduation dinner for friends and family.

Please note: all students must be 18 years of age as these courses include wine tasting.