Evening/Weekends Evenings & Weekends
A convenient and flexible way to try out NAIT credit courses without having to enrol in a specific program. A variety of delivery options (day, evening, online) let you study at your own pace to meet your own educational goals.
Fees displayed are for domestic students. International rates may apply.
A self paced course where the individual learner interacts with a computer to acquire knowledge and skills.
A self paced course offered primarily through print media. Communication with a tutor or instructor can be by phone, email, regular mail, or other means.
A course in which student(s) conduct collaborative applied research with a sponsor. The research takes place at sponsor's location and/or NAIT, and is normally completed within a six month timeframe.
An interactive online course, taught by an instructor, where the learner accesses total instructional time via the internet.
Face to Face
(In Person) A course with learning events in classroom or lab or by other electronic means guided by a facilitator using educational technologies such as video conference, web conference, or teleconference.
A course which is generally 6 weeks and longer in duration and requires a medium to high level of involvement from NAIT staff namely: Credit Work Experience, which applies only to the Applied Degree setting, Clinical Placement and Field Placement, both of which occur in the Certificate and Diploma program settings.
The course name for all short-term program based work experience of less than 240 hours.
In Canada, the trend of learning the techniques of true Southern BBQ and smoking is becoming increasingly popular. Learning how to properly prepare meats (brisket, ribs, chicken and pork shoulder) for barbequing will be covered in this class. Butchering and trimming, brines and marinades, wet and dry rubs will be discussed in great detail. The course will also explore how to select and purchase the correct BBQ/smoker to suit your needs. The art of smoke cooking and the concept of "slow and low" will build the basis of this course.
This course is presented in partnership with Alberta Pork.