Continuing Education

Kitchen Skills Cooking Courses

The world's most accomplished chefs all have one thing in common: they have mastered the basics. They know how to care for their knives, identify flavours, expose the qualities of vegetables, select choice cuts of meat, prepare essential sauces and plate everything with exquisite attention to detail.

NAIT's Kitchen Skills cooking courses will help you develop essential cooking techniques and habits so that you can try cooking like a pro. Take advantage of our fully equipped professional kitchen facility and experienced team of instructors who will help you develop your skills, gain expertise and cook with confidence. Knives, equipment and food are provided for classroom use.

Classes include lectures, demonstrations and hands-on applications to make sure you get both theoretical grounding and practical experience. Afterwards, you will be able to take your new skills home or put them to work creating amazing dishes for your restaurant.

Courses

Quick Facts

Credential: Certificate Achievement

An approved non-credit program that has a formal summative assessment component, has mappped program or course outcomes, and is subject to a regular quality curriculum review process.

Campus: Main

Any in-person components of your courses will be delivered at NAIT's Main Campus in Edmonton. View map

Delivery Modes:

    Delivery Times:

      Hands-on, industry-relevant skills

      To be awarded the Culinary Kitchen Skills Certificate, you must complete all five courses in the Kitchen Skills series: 

      • CULG210 – The Art of Garde Manger and Knife Skills
      • CULG220 – Flavour Recognition, Stocks and Soups
      • CULG230 – Sauces
      • CULG240 – Vegetable Preparation and Cooking
      • CULG250 – Preparing and Cooking Meat, Poultry and Fish

      Frequently Asked Questions

      Registration

      Funding Options

      Courses, certificates and transfer credits

      Technology Requirements

      Related Programs & Courses

      Delivery Methods

      • Face to Face: Where: In-person meetings. When: Course is scheduled at a specific time for students to attend. Face-to-face instruction at all class meetings. Location may be on campus or at a worksite.
      • Blended: Where: Mixture of in-person & online components. When: Course is scheduled at a specific time for students to attend. Combination of face-to-face and online components at specific times. Some online components may be accessed online anytime.
      • Hyflex: Where: Choice to attend in-person or online meetings. When: Course is scheduled at a specific time for students to attend. For each class, students choose to attend in-person with the instructor or online at a specific time.
      • Remote Live Delivery: Where: Online with instructor. When: Course is scheduled at a specific time for students to attend. Instruction is delivered at set times online. Students do not come to campus.
      • Remote On-Demand Delivery: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online. While there are no set class meetings, there may be set due dates and deadlines for some activities. Students may interact with peers through virtual tools.
      • Remote Independent: Where: Online anytime. When: No set class meetings. Coursework is accessed on-demand and online, with no instructor support. While students choose when to do coursework, there may be set due dates and deadlines. 
      • Work Placement: Where: In-person meetings. When: Work is scheduled at a specific time for students to attend. Onsite work integrated learning. Location at a worksite.
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